Background: The Bara Brith, translating to “speckled bread” in Welsh, is a cherished traditional teacake. Variations of this baked delight can be found sprinkled across Great Britain, including the Barm Brack in Ireland and the Selkirk Bannock in Scotland.
Baking Time: 90 minutes
Servings: 8-10 slices
- 175g Currants
- 175g Sultanas
- 225g light muscovado sugar (please note the corrected amount)
- 300ml strong hot tea
- 275g Self Raising Flour
- 1 large egg, beaten
- Prepare the Fruit Mixture: Brew a pot of robust tea. Add the dried fruits and sugar to the tea, ensuring they’re fully submerged. Cover and set aside, letting it steep overnight.
- Preheat the Oven: The next day, start by preheating your oven to 150°C (302°F).
- Tin Preparation: Lightly grease your baking tin, and then line it with parchment paper for easier removal later.
- Combine Ingredients: To the steeped fruit mixture, add in the flour and beaten egg. Stir thoroughly until all ingredients are evenly combined.
- Pour and Prep for Baking: Pour the batter into the prepared baking tin, ensuring to level the surface for even baking.
- Baking: Place the tin in the oven and bake for 1½ to 1 ⅓ hours. The Bara Brith should rise well and feel firm to the touch. As a test, inserting a skewer into the cake should result in it coming out clean, without any wet batter attached.
- Cooling: Post baking, allow the bread to cool in the tin for about 10 minutes. After this initial cooling, peel off the parchment paper and let the bread cool completely on a wire rack.
- Serve: For the authentic taste, slice the Bara Brith and serve with a slather of butter.
Pro Tip: The rich flavors of the Bara Brith deepen over time. While it’s tempting to eat it immediately, waiting for a day or two results in a richer and moister teacake.