Studded with plump raisins and currants soaked in tea and mingled with candied citrus peel and aromatic spices, Bara Brith is Wales’ famous tea bread!
What Is Bara Brith?
It’s been very rewarding connecting with the Welsh side of my ancestry as our family has traveled through northern and southern Wales the past couple of years, experiencing the beauty of the striking landscapes, the culture, architecture and of course the food. We’ve been able to sample a delicious variety of Welsh cuisine including two of our favorite Welsh sweet treats, Welsh Cakes and Bara Brith.
Bara brith is a traditional Welsh tea bread made with mixed dried fruits (usually raisins, sultanas and dried currants) that are commonly soaked in tea overnight, candied citrus peel and mixed spice.  Its name is Welsh for “speckled bread” (bara: bread, brith: speckled), a fitting name for a bread studded with plump raisins. Its date of origin is unknown but we know it’s been around since at least the 18th century and likely earlier and family recipes were handed down from generation to generation. Though traditionally eaten on St. David’s Day (the annual March 1st celebration of the patron saint of Wales) or Christmas Day, it is enjoyed throughout the whole year where it is served at tea time. Thick slices are generously buttered and enjoyed with a cup of tea.
Interestingly bara brith is also popular in Argentina, in particular the Chubut province where a Welsh colony was established in the 19th century. The Welsh brought their traditions with them, including their famed tea cake. In Argentina it is known as torta negra or “black cake.”
Traditionally bara brith was made with yeast and the dough underwent a fermentation process (ie, sourdough) but in the last several decades it is most commonly made with baking powder. This bara brith recipe is for the latter and incorporates all of the traditional ingredients and flavors into a delicious tea bread you are sure to love.
Sharing similarities with Irish Barmbrack, Italian Panettone, and German Stollen, Bara Brith is Wales’ version of fruit bread.
How To Make Bara Brith
Bara brith is very simple to make it just takes some pre-planning as you need to let the dried fruits soak in tea overnight. This not only plumps up the dried fruits, it also adds a key traditional flavor to the bread.
Some recipes do not include any butter/fat while some do. I like to use a little butter because it both contributes flavor and improves the texture.
Bara brith is something that gets better over time as the flavors develop and penetrate the bread. Wait until at least the next day before serving.
Let’s get started!
Put the raisins, sultanas and currants in a bowl along with the candied lemon and orange peel. Pour the hot tea over the fruit, stir, cover and let sit overnight.
Depending on how dry or moist your raisins/currants were to begin with they will have absorbed nearly all of the liquid. If there is some liquid remaining reserve about 2 or 3 tablespoons of it to brush on top of the finished bread. Add the remaining liquid along with the fruits in with the flour mixture.
In the bowl of a stand mixer, place the flour, baking powder, salt and spices and stir to combined. Add all remaining ingredients.
Use the paddle attachment to mix the ingredients into a batter that resembles a soft cookie dough. (If the batter seems too dry after you’ve mixed it add either a little melted butter or a little bit of egg yolk.)
Scoop the batter into a greased loaf pan and use the back of a spoon or your fingers to smooth the top.
Bake in a preheated oven at 325 degrees F for 70-85 minutes or until a toothpick inserted into the center comes out clean.
Spoon or brush the reserved dried fruits liquid over the top of the hot bread and let it cool for a few minutes before removing it from the loaf pan to cool completely on a wire rack.
To serve cut into slices and spread with butter. Traditionally enjoyed with a cup of tea. Enjoy!
For more delicious British treats try our:
- Treacle Tart
- Spotted Dick
- Sticky Toffee Pudding
- Eccles Cakes
- Crumpets
- Welsh Cakes
- Yorkshire Parkin
- Scottish Shortbread
- Barmbrack (Irish Tea Bread)
- Mincemeat
- Mincemeat Pie
- Lemon Curd
- Victoria Sponge Cake
And learn how to make your own Golden Syrup!
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Bara Brith (Welsh Tea Bread)
Ingredients
- 10 ounces combination of raisins and sultanas
- 4 ounces dried black currants
- 1 ounce candied lemon peel
- 1 ounce candied orange peel
- Homemade Candied Lemon/Orange Peel Recipe (VERY strongly recommend using homemade, it makes ALL the difference!!)
- 1 1/3 cups very strong black tea
- 3 cups all-purpose flour
- 1 cup packed dark brown sugar
- 3 3/4 teaspoons baking powder
- 2 1/2 teaspoons mixed spice
- Homemade Mixed Spice Recipe (strongly recommended for the best flavor)
- 1 1/4 teaspoon salt
- 4 tablespoons unsalted butter , softened
- 1 large egg , lightly beaten
Instructions
- Preheat the oven to 325 degrees F. Grease a 9x5 inch loaf tin (2 pound loaf tin).
- Put the raisins, sultanas and currants in a bowl along with the candied lemon and orange peel. Pour the hot tea over the fruit, stir, cover and let sit overnight.Depending on how dry or moist your raisins/currants were to begin with they will have absorbed nearly all of the liquid. If there is some liquid remaining reserve about 2 or 3 tablespoons of it to brush on top of the finished bread.Â
- In the bowl of a stand mixer, place the flour, baking powder, salt and spices and stir to combined. Add the fruits and their juices (except for the juice you reserved) along with all remaining ingredients. Use the paddle attachment to mix the ingredients into a batter that resembles a soft cookie dough. (If the batter seems too dry after you've mixed it add either a little melted butter or a little bit of egg yolk.)
- Scoop the batter into a greased loaf pan and use the back of a spoon or your fingers to smooth the top. Bake for 70-85 minutes or until a toothpick inserted into the center comes out clean.Spoon or brush the reserved dried fruits liquid over the top of the hot bread and let it cool for a few minutes before removing it from the loaf pan to cool completely on a wire rack.
- To serve cut into slices and spread with butter. Traditionally enjoyed with a cup of tea.Â
Emily says
I’ve made this 3 times for my family and it has come out perfectly each time. I have Welsh roots, and whenever I make this, it feels like I am honoring my great-grandmother who passed away last year. Thank you for the great recipes!
Kimberly Killebrew says
Thank YOU, Emily! I share your sentiment about making and enjoying the foods of our heritage. How special it is that you were able to know your great-grandmother <3
Jane says
When your recipe states the quantities of fruit in oz, is this weight or volume?
Kimberly Killebrew says
Hi Jane, that’s weight.
Sarah says
Just made 4 of these. 3 for my mums wake and 2 to quality control now. Mum used to make bara brith so a fitting tribute for her. Will freeze these to serve on the day. Taste amazing and rose really well. Thank you for the recipe
Kimberly Killebrew says
That’s wonderful, Sarah, I’m thrilled you enjoyed them and appreciate the feedback, thank you!
Pauline Olivia Head says
Love making this even though my Dad is gone. Spread with a small amount of deleted butter and a thin slice of cheddar cheese.
Kimberly Killebrew says
I can relate to that sentiment, Pauline. I’m happy you enjoyed the bara brith, thank you <3
Ann hirst says
Fab recipe ,my mum used to make bara brith since shes passed away I couldn’t find a nice recipe ,this one is just like my mum used to make.
I make it for my son and friends and they all want the recipe.
Kimberly Killebrew says
That warms my heart, Ann, thank you so much for the feedback! <3
Anonymous says
I have been making bara brith for years.
The first recipe we had was we found on holiday with my mam in poppit sands 45 years ago.
It’s very much the same. The difference is that this has butter in it.
It’s very nice with a cup of tea.
Gillian says
Hi, thanks for the recipe, it’s delicious. I made up Earl Grey tea and lemon zest and substituted a couple of ounces of dried fruit with dried apricots.
Kimberly @ The Daring Gourmet says
Thank you, Gillian, I’m so glad you enjoyed it!
Marrilynn says
We were watching a real estate show on tv from Britain and the clients stopped at a tea house in whales that made this bread . I looked it up and there was the recipe. Made it and we love it!
Kimberly @ The Daring Gourmet says
Thank you, Marrilynn, I’m so glad you enjoyed it!
Jill B. says
What is considered to be “strong” tea? If I’m using typical tea bags, how many tea bags should be used with how much water?
Kimberly @ The Daring Gourmet says
Hi Jill, you would typically use one tea bag per cup so to get a good strong tea I would use a few bags, 3-4 per cup, depending on how strong you want it.
Anonymous says
The tea is strong enough when the spoon either stands up by itself or is dissolved.
Margaret Jenkins says
Good site this. Bara Brith is one of my favourite tea time treats, especially when spread with good quality butter. Sorry to pick nits but Barm Brack is not British, it’s Irish. It’s just as good as Bara Brith.
Brenda Harvey says
Are the 4 tbs butter and 1 large egg supposed to be included in the mix, with extra added if it’s too dry? If not, why specify these amounts?
Kimberly @ The Daring Gourmet says
Hi Brenda, the 4 tbs butter and egg are added in Step 3: “…add fruit and their juices along with all remaining ingredients.” If the batter is too dry add a little extra melted butter or some egg yolk.
Sue B. says
Wonderful recipes. Our Canadian family enjoyed lovely slices of bara brith with tea in the Cardiff Castle cafe after a fantastic tour in September 2019. And, after making the mixed spice and candied citrus peel, we concluded this weekend by making your bread recipe. The only changes that we made were to use a combination of raisins and dried cranberries in the recipe, increase the recipe butter to 6 tablespoons and drizzle a bit of leftover citrus syrup on slices when serving (for family members who do not like butter). These recipes are keepers. Many thanks!
Kimberly @ The Daring Gourmet says
That’s wonderful, Sue B, I’m so glad you made all three recipes and enjoyed them, thank you!