Mary Berry Bara Brith Recipe [Tips & Tricks]

If you’re looking for a comforting, flavorful treat, Mary Berry’s bara brith recipe is a must-try!

This traditional Welsh fruit loaf is packed with dried fruits, spices, and a hint of tea, making it the perfect cozy snack for any time of the day.

Mary Berry’s take on it offers a perfect balance of sweetness and spice, and the best part?

It’s easy to make, even for beginners. Whether you enjoy it with a cup of tea or as an afternoon pick-me-up, this bara brith is sure to become a favorite in your baking repertoire!

Mary Berry Bara Brith Recipe

Ingredients Needed

To create the classic Welsh treat, Mary Berry’s Bara Brith, you’ll need a selection of simple yet essential ingredients. Bara Brith is a rich, fruity bread that combines the depth of tea-soaked dried fruit with warm spices, creating a wonderfully comforting loaf perfect for any occasion. Below are the key ingredients you’ll need for this delicious recipe:

• Dried Fruit (Mixed Fruit or Raisins and Currants): The backbone of Bara Brith is the dried fruit, typically a mix of raisins, currants, sultanas, and sometimes dried cranberries or dates. These fruits are plumped up by soaking them in strong tea, which infuses them with a rich flavor and soft texture.

• Strong Tea: Traditionally, Bara Brith is made with black tea, which gives the bread its distinct flavor. Make sure to brew a strong cup of tea to infuse the dried fruits thoroughly.

• Self-Raising Flour: Self-raising flour is used in this recipe to provide the loaf with a light, airy texture. The flour is combined with baking powder to ensure that it rises well during baking.

• Caster Sugar: This fine sugar helps to sweeten the bread without overwhelming the other flavors. It dissolves easily and helps create a smooth, tender crumb.

• Ground Mixed Spice and Ground Cinnamon: These spices add warmth and complexity to the flavor profile of Bara Brith. The mixed spice often contains a blend of cinnamon, nutmeg, coriander, and ginger, contributing to its signature aromatic appeal.

• Butter: A small amount of butter is used to enrich the dough, giving it a slightly richer texture. It helps keep the loaf moist while also adding a subtle richness to the flavor.

• Egg: The egg binds the ingredients together, helping to form a cohesive, smooth batter. It also contributes to the rise of the bread, providing structure and moisture.

• Milk: Milk is used to loosen the batter slightly, making it easier to mix while adding a hint of creaminess to the overall flavor.

• Honey or Golden Syrup (optional): Some recipes call for a drizzle of honey or golden syrup to further enhance the sweetness and give the loaf a glossy finish once baked.

With these key ingredients in hand, you’ll be well on your way to making a delicious Bara Brith. It’s the perfect balance of tea, fruit, and spice, combining traditional Welsh flavors into a comforting, hearty bread.

Equipment Needed

To make Mary Berry’s Bara Brith, you’ll need a few essential kitchen tools to ensure a smooth and successful baking process. Here’s a detailed breakdown of the equipment:

• Mixing Bowls: A large mixing bowl will be necessary to combine the wet and dry ingredients. Since Bara Brith requires soaking dried fruit, a medium bowl to steep the tea and fruit will also be helpful.

• Measuring Cups and Spoons: Precision is key in baking, so having a good set of measuring cups and spoons is essential. This ensures that you use the right quantities of ingredients, especially with items like flour, sugar, and spices.

• Wooden Spoon or Electric Hand Mixer: A wooden spoon is perfect for stirring the batter by hand, ensuring that the fruit and flour are evenly distributed. Alternatively, you can use an electric hand mixer to make the process faster and easier, especially if you’re making a larger batch.

• Loaf Tin (Approx. 1lb / 450g): A loaf tin is necessary to shape the Bara Brith as it bakes. Typically, a 1lb or 450g loaf tin is ideal for the amount of batter in this recipe. Be sure to line the tin with parchment paper to prevent sticking.

• Baking Paper: For ease of removal once the loaf has cooled, lining the loaf tin with baking parchment ensures the loaf doesn’t stick and allows for easy cleanup.

• Cooling Rack: Once your Bara Brith has finished baking, a cooling rack will allow it to cool evenly and prevent it from becoming soggy by trapping steam underneath the loaf.

• Tea Pot or Kettle: Since the fruit needs to be steeped in strong tea, you’ll need either a teapot or a kettle to brew the tea. A teapot allows you to steep the tea to the desired strength, ensuring the fruit absorbs the flavor properly.

With these tools in hand, you’ll be all set to bake a perfect Bara Brith that’s bursting with flavor and texture.

How To Make Mary Berry’s Bara Brith

Creating Mary Berry’s Bara Brith involves a simple yet rewarding process that yields a beautifully fragrant, moist loaf. Here’s a step-by-step guide to making this iconic Welsh bread:

Step 1: Soak The Fruit

Start by placing your dried fruit (raisins, currants, sultanas, etc.) into a medium-sized bowl.

Pour the freshly brewed strong black tea over the fruit and allow it to soak for at least 2 hours, or preferably overnight. The tea hydrates the fruit and infuses it with flavor, making it soft and plump.

Step 2: Preheat The Oven And Prepare The Tin

Preheat your oven to 170°C (340°F) or 160°C (320°F) if using a fan-assisted oven. Line your loaf tin with baking parchment to prevent the Bara Brith from sticking as it bakes.

Step 3: Mix The Wet Ingredients

In a large mixing bowl, combine the butter, caster sugar, and egg. Use a wooden spoon or hand mixer to cream these ingredients together until they’re light and fluffy. You want to make sure the butter is softened beforehand to ensure it blends easily.

Step 4: Add The Spices And Flour

Add the ground mixed spice, ground cinnamon, and self-raising flour to the butter mixture. Stir gently to incorporate. The mixture should begin to come together into a soft dough.

Step 5: Combine The Tea-Soaked Fruit

Once the fruit has finished soaking, gently fold it into the batter. Be sure to include any remaining tea in the bowl as this will add moisture and flavor to the loaf. Mix until everything is evenly combined.

Step 6: Add Milk To Loosen The Batter

Add a splash of milk to the batter if needed. The batter should have a soft, slightly thick consistency that’s easy to spoon into the loaf tin.

Step 7: Bake The Bara Brith

Transfer the mixture into the prepared loaf tin and smooth the top with a spatula. Bake in the preheated oven for 1 hour, or until a skewer inserted into the center of the loaf comes out clean. You can also check for doneness by gently pressing the top of the loaf; it should spring back when touched.

Step 8: Cool And Serve

Once baked, remove the Bara Brith from the oven and allow it to cool in the tin for 10 minutes before transferring it to a cooling rack. Let it cool completely before slicing. Serve it as is or with a light spread of butter or jam.

Expert Tips

1. Use Strong Tea: The strength of your tea is crucial in infusing the dried fruit with flavor. Brew a strong pot of black tea to ensure that the fruit soaks up plenty of flavor. For an extra twist, you can experiment with different types of tea such as Earl Grey or Assam.

2. Overnight Soaking: If you have the time, soak the dried fruit overnight. This allows the flavors to deepen and the fruit to fully absorb the tea, resulting in a moister, more flavorful loaf.

3. Check for Doneness Early: Oven temperatures can vary, so it’s always a good idea to check your Bara Brith 5-10 minutes before the suggested baking time. If the top is turning too brown, cover the loaf with foil to prevent burning.

4. Customize the Fruit: While raisins, sultanas, and currants are traditional, feel free to add a mix of dried fruits like cranberries, chopped dates, or dried figs to add more texture and flavor to your Bara Brith.

5. Serve It Right: Bara Brith is often enjoyed with a cup of tea and can be served plain, with a spread of butter, or even with a bit of honey or marmalade for extra sweetness.

6. Wrap for Freshness: If you’re not eating the Bara Brith right away, wrap it tightly in cling film once it’s cooled to keep it fresh for longer. It can also be frozen for up to 3 months.

Mary Berry’s Bara Brith is a deliciously rich and aromatic Welsh bread that brings together the perfect balance of fruit, spices, and tea-soaked goodness. With its comforting texture and versatile flavor, it’s perfect for a cozy afternoon tea or as a treat for family and friends.

Whether you’re a seasoned baker or a novice in the kitchen, this recipe is accessible and enjoyable to make. By following the simple steps and expert tips, you’ll be able to create a perfectly baked Bara Brith that captures the essence of Welsh tradition with every bite.

Easy Recipe Variations For Mary Berry’s Bara Brith

Mary Berry’s Bara Brith, a traditional Welsh tea bread, is already a delicious treat, but there are plenty of easy ways to adapt it to suit different tastes or available ingredients. While the core of the recipe is simple – combining dried fruit, tea, sugar, and flour into a moist, flavorful loaf – there are several creative variations to explore.

1. Spices and Flavors:

To give Mary Berry’s Bara Brith a twist, you can experiment with different spices. Adding cinnamon, nutmeg, or mixed spice to the batter will give it a warming, aromatic depth, perfect for those cooler months.

You could even try a touch of ground ginger for a bit of zing. If you want a citrusy kick, grated orange or lemon zest can be mixed into the dough, enhancing the flavor profile while keeping it fresh and vibrant.

2. Fruit Variety:

Mary Berry’s Bara Brith recipe typically calls for a combination of sultanas, raisins, or currants, but you can swap in other dried fruits. For instance, try adding chopped dried apricots or prunes for a slightly different texture and flavor. Cranberries or dried cherries could add a tart contrast to the sweetness of the loaf, and a handful of chopped dried figs or dates will give it a lovely, rich sweetness.

3. Adding Nuts or Seeds:

For a little extra crunch and texture, incorporating nuts or seeds is a great variation. Walnuts, pecans, or almonds can add a delightful nuttiness to the bread. You can also throw in sunflower seeds or pumpkin seeds for a little extra bite and a nutty flavor that pairs well with the sweet, fruity base.

4. Alcohol-Infused Version:

Some recipes for Bara Brith include a splash of alcohol to intensify the flavor. A tablespoon of dark rum, brandy, or whiskey added to the fruit and tea soak can elevate the bread and bring in complex notes of warmth. Be sure to let the alcohol soak into the fruit for a richer taste that will also make the loaf a bit more decadent.

5. Vegan Bara Brith:

For a vegan-friendly version of Mary Berry’s Bara Brith, you can replace the butter with a plant-based alternative like margarine or coconut oil, and use a flaxseed egg or a commercial egg replacer. Be sure to use non-dairy milk, such as almond or oat milk, and swap out any honey (if the recipe calls for it) with maple syrup or agave nectar to keep it fully vegan while still delicious.

6. Flour Substitutions:

If you’re looking to make a gluten-free Bara Brith, consider using a gluten-free flour blend that includes rice flour, potato starch, and tapioca flour. You may need to adjust the liquid content slightly as gluten-free flours can behave a bit differently in baking. Another option is using wholemeal flour for a slightly denser and more rustic texture that’s rich in flavor.

These variations can keep Mary Berry’s Bara Brith fresh and exciting with every bake. Feel free to mix and match to find your favorite combination!

Best Practices To Store Leftovers

Bara Brith is delicious when fresh, but its flavors continue to develop as it sits, and it can be kept for a few days if stored correctly. Proper storage ensures that your leftover Bara Brith remains moist and flavorful without drying out or going stale. Here are some best practices:

1. Wrapping and Sealing:

The key to storing Bara Brith is to keep it as airtight as possible. After baking and cooling, wrap the loaf tightly in parchment paper or cling film.

You can then place the wrapped loaf inside an airtight container or a resealable plastic bag. This helps to lock in moisture, preventing it from drying out and preserving the texture of the loaf.

2. Room Temperature Storage:

For short-term storage, Bara Brith can be kept at room temperature for up to 3 days. Be sure to store it in a cool, dry place, away from heat and direct sunlight, as this can cause the bread to dry out faster. If you notice the loaf is getting too soft or squishy, it’s time to consume it or move it to the fridge for longer storage.

3. Refrigeration:

If you plan on keeping your Bara Brith for more than 3 days, it’s best to store it in the fridge. While this can slightly alter the texture, the loaf will last for up to a week if properly wrapped and sealed. To maintain its softness, you can microwave individual slices for a few seconds before eating, or warm them up in the oven to revive that just-baked softness.

4. Freezing for Longer Storage:

Bara Brith freezes beautifully and can be kept in the freezer for up to 3 months. To freeze, slice the loaf and wrap individual slices tightly in cling film or parchment paper.

This allows you to defrost only the slices you need without having to thaw the entire loaf. Place the wrapped slices in a freezer bag or airtight container for extra protection against freezer burn. When ready to eat, you can defrost the slices in the fridge overnight or toast them straight from the freezer for a quick breakfast or snack.

5. Reheating:

When reheating Bara Brith, you have several options. You can warm it in the oven for about 10-15 minutes at 350°F (175°C) to restore its original soft, warm texture.

Alternatively, individual slices can be toasted or microwaved for a quick snack. For an added touch, spread a little butter or cream cheese on top for extra richness.

By following these storage practices, you can enjoy Bara Brith for days after baking, savoring its moist, fruity goodness long after it’s out of the oven.

What Goes Well With Bara Brith

Bara Brith, with its rich, fruit-filled texture and subtle sweetness, is a versatile bread that pairs wonderfully with a variety of accompaniments. Here are some delicious pairings that can enhance your experience with this traditional Welsh treat:

1. Butter and Jam:

A classic combination for Bara Brith is a simple spread of butter or clotted cream, followed by your favorite jam or marmalade. The creamy butter complements the moistness of the loaf, while the sweet jam adds a fruity layer of flavor that works well with the raisins and sultanas in the bread. Orange marmalade is especially delightful, as its tangy notes complement the sweetness of the fruit.

2. Tea (of Course!):

Bara Brith was originally meant to be enjoyed with a good cup of tea, so it’s only natural to serve it with your favorite brew. Strong, traditional black teas like English Breakfast, Earl Grey, or Assam are perfect for balancing the sweetness of the bread. If you prefer something lighter, a white tea or green tea can also pair nicely, offering a refreshing contrast to the richness of the loaf.

3. Cheese:

Cheese might not be the first pairing that comes to mind for a sweet bread, but it works surprisingly well. Try serving Bara Brith with a sharp cheddar or a creamy soft cheese like brie or cream cheese.

The contrast between the sweetness of the bread and the savory, tangy flavors of the cheese creates a delightful balance. A blue cheese like Roquefort or Stilton would add a pungent contrast, ideal for those who enjoy more adventurous flavor pairings.

4. Yogurt or Mascarpone:

For a more decadent treat, serve Bara Brith with a dollop of thick, creamy yogurt or mascarpone cheese. These creamy, slightly tangy toppings contrast beautifully with the sweet bread, adding richness and a smooth texture to each bite. You can also drizzle some honey over the top for extra sweetness.

5. Fresh Fruit:

Pairing Bara Brith with fresh fruit is another excellent way to enjoy it. Light, refreshing fruits such as berries, sliced apples, or citrus fruits can provide a fresh contrast to the dense, fruity bread. The acidity from fresh fruit helps balance out the sweetness of the loaf, making the combination feel light and vibrant.

6. Ice Cream:

For a dessert-inspired twist, serve Bara Brith with a scoop of vanilla or cinnamon ice cream. The cool, creamy ice cream melts beautifully over the bread, creating a rich, indulgent experience. You can also try it with a warm custard sauce or a drizzle of caramel for an extra indulgence.

Bara Brith is wonderfully adaptable and can be enjoyed with many different toppings and accompaniments. Whether you prefer it simple with butter, or as part of a more elaborate spread, it’s easy to find pairings that bring out the best in this delightful Welsh treat.

Conclusion

Mary Berry’s Bara Brith is a beloved Welsh classic, steeped in tradition but versatile enough to lend itself to various creative twists. Its rich, fruity flavor and moist texture make it a perfect accompaniment to a warm cup of tea or as part of a more indulgent spread with butter, cheese, or fruit. The ease with which you can adjust the recipe to suit your taste – whether by adding spices, changing up the fruits, or even making it vegan – makes it a wonderfully adaptable treat for any occasion.

Whether you’re storing leftovers for later or looking for new ways to enjoy the bread, following simple best practices ensures that this loaf stays fresh and delicious for several days. Bara Brith is a treat that can be shared with friends and family at gatherings, enjoyed as a snack, or savored during quiet moments with a cup of tea.

Its deep-rooted tradition and endless variations make it a delightful addition to any baker’s repertoire. Enjoy experimenting with new flavors, finding the perfect pairing, and savoring this deliciously moist, fruity loaf for days to come.

FAQs

What Is Mary Berry’s Bara Brith Recipe?

Mary Berry’s Bara Brith is a traditional Welsh fruit loaf made with tea-soaked dried fruits, spices, and sometimes a hint of whiskey or rum. The recipe involves combining mixed dried fruits like currants and raisins, with flour, sugar, and spices such as cinnamon and mixed spice, then baking the mixture into a moist, flavorful loaf that’s often served sliced and buttered.

How Do I Prepare The Dried Fruits For Mary Berry’s Bara Brith?

For Mary Berry’s Bara Brith, the dried fruits should be soaked in strong black tea overnight. This not only plumps up the fruit but also adds flavor to the loaf. After soaking, the excess liquid should be drained off before incorporating the fruits into the batter.

Can I Use Different Fruits In Mary Berry’s Bara Brith Recipe?

Yes, while traditional Bara Brith typically uses currants, sultanas, and raisins, you can experiment with other dried fruits like cranberries or dried apricots. However, it’s important to keep the overall balance of fruit and dry ingredients in mind.

Can I Make Mary Berry’s Bara Brith Without Alcohol?

Yes, Mary Berry’s Bara Brith recipe traditionally includes a splash of whiskey or rum for an extra layer of flavor, but this is optional. You can easily omit the alcohol or substitute it with extra tea or fruit juice for a non-alcoholic version.

How Long Should I Soak The Dried Fruits For Mary Berry’s Bara Brith?

Mary Berry recommends soaking the dried fruits in tea for at least 6 hours, but for best results, leave them overnight. This gives the fruits enough time to absorb the liquid and swell up, ensuring a moist and flavorful loaf.

What Type Of Tea Should I Use For Mary Berry’s Bara Brith?

A strong black tea, such as English Breakfast or Assam, is ideal for soaking the dried fruits in Mary Berry’s Bara Brith recipe. The strong flavor of the tea complements the sweetness of the fruit and adds depth to the loaf.

How Do I Store Mary Berry’s Bara Brith?

Once baked, Mary Berry’s Bara Brith can be stored in an airtight container at room temperature for up to a week. You can also freeze it by wrapping it tightly in foil or plastic wrap and placing it in a freezer bag, where it can last for up to three months.

Can I Use Self-raising Flour Instead Of Plain Flour In Mary Berry’s Bara Brith?

Mary Berry’s Bara Brith recipe calls for plain flour. If you use self-raising flour, the loaf might rise too much and affect the texture. If you only have self-raising flour, you can substitute it, but you’ll need to reduce or omit the baking powder.

What Should The Texture Of Mary Berry’s Bara Brith Be Like?

Mary Berry’s Bara Brith should have a dense, moist texture, thanks to the soaked fruit. It should not be crumbly but soft and slightly chewy with a rich flavor from the tea and spices.

Can I Make Mary Berry’s Bara Brith In A Loaf Tin?

Yes, Mary Berry’s Bara Brith is typically baked in a loaf tin, usually a 2lb size. Be sure to grease and line the tin before pouring in the mixture to prevent sticking, and ensure the loaf cooks evenly.