Delia Smith Bara Brith Food

BARA BRITH

Bara brith image

Bara brith (literally "mottled bread") is sometimes made with yeast but Mary's family recipe omits it, giving a wonderfully sticky texture. It is best spread with plenty of butter.

Provided by Mary Hamilton

Yield Makes 1 cake

Number Of Ingredients 6

Ingredients

450g/1lb dried mixed fruit
250g/9oz brown sugar
300ml/½ pint warm black tea
2 tsp mixed spice
450g/1lb self-raising flour
1 free-range egg, beaten

Steps:

In a large bowl soak the fruit and sugar in strained tea and leave overnight.
Next day preheat the oven to 170C/325F/Gas 3. Line a 900g/2lb loaf tin with baking parchment.
Mix the remaining ingredients into the fruit mixture and beat well.
Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

BARA BRITH

Bara brith image

Good Food reader, Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice - serve sliced and spread with butter

Provided by Good Food team

Categories Afternoon tea, Dessert

Time 1h40m

Yield Cuts into 10 slices

Number Of Ingredients 8

Ingredients

300g mixed fruit
200g light muscovado sugar
zest 1 orange
250ml hot black tea
350g self-raising flour
2 tsp mixed spice
1 large egg , beaten
50g soft butter , plus extra for greasing and to serve (optional)

Steps:

Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer - if it doesn't come out clean, give it another 5-10 mins in the oven.
Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.

Nutrition Facts : Calories 321 calories, Fat 5 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 40 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium

BARA BRITH.

Bara Brith. image

Bara Brith originates like myself from Wales. Traditionally eaten as a snack with tea/coffee. I prefer it to normal fruit cakes.

Provided by Dai9914

Categories Breads

Time 1h45m

Yield 1 loaf

Number Of Ingredients 7

Ingredients

1 lb self-raising flour
1 lb mixed dried fruit
2 tablespoons warm marmalade
1 egg (beaten)
6 ounces brown sugar
1/2 pint warm strained tea
1 teaspoon mixed spice

Steps:

Place the fruit and sugar in a mixing bowl, and soak overnight in the strained tea.
Sieve the flour and mixed spice, and warm the marmalade.
Add the flour, warm marmalade and egg to the soaked fruit.
Mix well, pour the mixture into a greased loaf tin.
Bake for 1 1/2 hours on 180c, 350f.
Cool on wire rack.
Serve sliced and buttered.

Nutrition Facts : Calories 3522.4, Fat 11.6, SaturatedFat 2.4, Cholesterol 211.5, Sodium 6002, Carbohydrate 820, Fiber 47.9, Sugar 189.1, Protein 62.4

BARA BRITH

Bara Brith image

Provided by Anne Jones

Categories Bread Tea Bake Low Sodium Dried Fruit Healthy Bon Appétit Pacific Palisades California

Number Of Ingredients 8

Ingredients

1 pound mixed dried fruit, chopped
1 1/4 cups freshly brewed tea
1 cup firmly packed brown sugar
2 3/4 cups self-rising flour
1/2 cup milk
1 egg, beaten to blend
3 tablespoons orange marmalade
2 teaspoons ground cinnamon

Steps:

Place fruit in large bowl. Pour tea over fruit. Add brown sugar and mix well. Cover and let stand at room temperature overnight.
Preheat oven to 325°F. Grease 9x5x3-inch loaf pan. Add flour, milk, egg, marmalade and cinnamon to soaked fruit mixture. Stir until combined. Spoon dough into prepared loaf pan. Bake until bread is brown and crusty and toothpick inserted near center comes out clean, about 2 hours. Cool slightly. (Can be prepared up to 4 days ahead. Wrap tightly and store at room temperature.

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