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How To make Bara Brith (Currant Bread) Welsh
1/4 lb Dried fruit
4 oz Candied peel
1 pt Warm water
1/2 ts Mixed spice
2 lb Plain flour
2 ts Salt
6 oz Lard
1 oz Fresh yeast
1/2 lb Demerara sugar
2 Eggs
Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in
the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC)
How To make Bara Brith (Currant Bread) Welsh's Videos
How to make Bara Brith (a traditional Welsh tea loaf/cake)
This video explains in easy steps how to make a traditional Welsh tea loaf called 'Bara Brith'. This is a tasty, easy and in expensive cake you can enjoy with a good British cup of tea.
Chris's favourite cake for a Sunday afternoon with a cup of tea!
We don’t do a lot of baking on our channel but I just had to share my recipe for a moist and fruity tea bread, it's one of Chris's absolute favourite cakes and is perfect for a Sunday afternoon with a cup of tea!
Free printable recipe is available on our site:
Ingredients:
150 g (3/4 cup) sultanas
150 g (3/4 cup) raisins
300 ml (just over 10 fl oz) hot tea
250 g (2 cups + 1 tbsp) plain (all-purpose) flour
2 tsp baking powder
200 g (1 cup + 2 tbsp) soft light brown sugar
1 tsp mixed spice
2 tbsp melted butter
2 medium eggs
Instructions
1. Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
2. Preheat the oven to 170°C/325°F and line a 2lb loaf tin with baking parchment or a tin liner.
3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the butter and eggs - using a wooden spoon or spatula.
4. Add in the raisins, sultanas and any liquid left in the bowl. Stir together until everything is thoroughly combined. It will be a very wet dough.
5. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
6. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes.
7. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Notes
This cake should keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Mixed Spice is typically a British blend of spices normally consisting of cinnamon, nutmeg, cloves and all spice although other spices can be present depending on the brand. If you’re in the US then it is similar to pumpkin pie spice mix.
#CookingShow #Cake #Baking
How to make Bara Brith a Welsh tea cake recipe with Siân in Wales
Bara Brith is a Welsh tea cake which is made from self-raising flour, sugar, dried fruit and berries, tea, spices, and an egg. Bara Brith is unusual recipe in the fact that the recipe calls for soaking the dried fruit and berries overnight in tea. The bread gets its name in Welsh as speckled bread for the pieces of dried fruit which speckle its moist inside. Siân's grandma's recipe is very traditional and absolutely amazing. The bread is dense, flavorful and super moist. Try it out below!
For the full barabrith recipe details visit:
therecipehunters.com/barabrith
Thanks to Alaw ( f
Music: Ffarwel I F'ienctid/Yr Hafan Ddisglair/ Tÿ Coch Caerdydd/ Y Gwr a_i Farch
Album: Melody
Thanks to Visit Wales (visitwales.com) for making this possible!
Cooking with Marv #2- Welsh Bara Brith
Dark and Fruity, a Taste of Wales… Bara Brith…
This lovely Welsh tea loaf is another easy recipe to make. It takes a little time but is well worth the small effort of soaking the fruit the night before for the fruit to soak up the flavours of tea and apricot and of waiting a couple of days for the loaf to mature to become beautifully sticky. We used to live very close to the Welsh boarder when we were small so our local baker always had an exciting selection of Welsh treats for us to try. This was one of my favourites. Cut thick with plenty of butter was the best way to eat it. And yes, you guessed it, with a lovely cup of hot tea…
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Ingredients:
500g mixed dried fruit (sultanas, currents and mixed peel are really good in this
1 large dessert spoon of apricot jam
125g soft dark brown sugar
375ml freshly brewed strong tea (I used 3 PG Tips tea bags & boiling water)
315g self-raising flour
1 tsp baking powder
1 generous tsp mixed spice
1 large egg
Method:
The day before baking:
1) Into a medium bowl, pop 500g mixed dried fruit
2) Add 1 large dessert spoon of apricot jam, 125g soft dark brown sugar, 375ml freshly brewed tea and mix well
3) Cover with cling film and pop into the fridge overnight
The next day:
4) Preheat oven Gas 4/ 180’C or 350’F
5) Pop the fruit and the juices into a large mixing bowl, add 315g self-raising flour, 1 tsp baking powder, 1 generous tsp mixed spice and stir well to combine
6) Add one large egg and mix until well incorporated
7) Pop into a lined 2lb loaf tin, level the top with a knife and bake for 1 ¼ hours or until a wooden skewer pushed into the centre comes out clean
8) Leave in the tin to cool completely then remove from the tin but leave the baking paper on and wrap well in tinfoil
9) Leave to mature for 2 day then slice thickly and add plenty of butter to serve with a hot cup of tea
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube:
Bara Brith by Nigella Lawson
Prep: 15 mins (plus leave overnight). Cook: 50 mins. Serves: 10 generous slices.
We’re very excited about Nigella Lawson’s latest exclusive-to-Ocado recipe. A Welsh classic that’s surprisingly easy to make. Here’s why Nigella chose to share it…
“I have a particular fondness for this dried-fruit tea bread. My late sister Thomasina lived and worked in Wales, and my first taste of bara brith came courtesy of her neighbour, Dai, more than 30 years ago. It’s extraordinarily simple to make: you steep dried fruits, mixed spice and treacly sugar in hot tea overnight, then the next day you stir in an egg and some flour and pop it in the oven. The only difficult thing is having to wait a couple of days before eating it – but to taste bara brith at its best, I would beg you to be patient. I spread slices generously with Welsh salted butter. It would be rude not to. Love, Nigella xx”
Perfect for St David’s Day, or any afternoon when you’re looking for something delicious and comforting, this bara brith recipe is one of our favourite Nigella recipes yet.
Get the recipe here: ocado.com/nigellabarabrith