This is literally translated as ‘speckled bread’. Once a week, the stove was lit for baking day, as the heat began to fade in the stove, so a handful of currants was added to the last of the bread dough and this speckled bread became a
treat. The flavour, however, of this spiced, honey-glazed fruit bread is delicious when spread with salted Welsh butter, and it is no wonder that Bara Brith is still produced all over Wales.
450g (1lb) mixed dried fruit
300ml (1/2 pint) tea
2 tbsp marmalade
1 egg, beaten
6 tbsp soft brown sugar
1 tsp mixed spice
450g (1lb) self-raising flour
honey to glaze
- Soak the fruit overnight in the tea.
- Next day, mix the marmalade, egg, sugar, spice and flour. Spoon into a greased 900g (2lb) loaf tin and bake in a warm oven (gas 3, 325ºF, 170ºC) for one and three quarter hours or until the centre is cooked through. Check from time to time that the top doesn’t brown too much, and cover with a sheet of foil or move down a shelf in the oven if necessary.
- Once cooked, leave the Bara Brith to stand for 5 minutes, then tip out of the tin on to a cooling tray. Using a pastry brush, glaze the top with honey.
- Serve sliced with salted butter and some tasty farmhouse Cheddar. Store in an airtight tin.