Mary Berry Bara Brith Recipe
Do you love a good tea loaf? The Mary Berry Bara Brith Recipe is a classic. It is a traditional Welsh fruit bread.
Equipment
- Measuring Scales
- Large mixing bowl
- 900g Loaf Tin
- Baking Parchment
- Wooden Spoon
- Wire cooling rack
Ingredients
- Mixed Dried Fruit 375 g
- Light Muscovado Sugar 250 g
- Hot Strong Tea 300 ML
- Self-raising Flour 450 g
- Large Egg 1
- Mixed Spice 1 Tsp
- Butter For Serving
Instructions
- Place your mixed fruit into the large bowl. Add the sugar and the hot tea. Stir everything until the sugar dissolves.
- Cover the bowl with a clean cloth. Let the fruit soak for twelve hours. This makes the fruit plump and juicy.
- Preheat your oven to 150°C or 300°F. Line your loaf tin with the baking parchment. Make sure the paper fits the corners well.
- Add the flour and mixed spice to the fruit. Break the egg into the mixture now. Stir well until you see no dry flour.
- Spoon the thick batter into the lined tin. Level the top with the back of your spoon. This ensures an even bake in the oven.
- Bake the loaf for about ninety minutes. The top should be firm and golden brown. A skewer should come out clean and dry.
- Let the cake cool in the tin first. Then move it to a wire rack. Wait until it is cold before you slice.
Notes
- Use very strong black tea for the best flavor.
- Do not skip the overnight soaking step for fruit.
- Line the tin well to avoid any burnt edges.
- Check the cake at seventy-five minutes to be safe.
- Let the loaf rest a day before eating it.
- Use fresh spices for a much stronger holiday aroma.
- Measure your flour carefully for a perfect moist crumb.