Bara Brith With Marmalade Recipes

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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

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

WELSH BARA BRITH CAKE



Welsh Bara Brith Cake image

Bara Brith is a lovely Welsh tea time fruit cake enjoyed throughout Wales as well as the rest of the United Kingdom; it's also easy to make.

Provided by Elaine Lemm

Categories     Cakes     Snack     Side Dish     Bread

Time 1h25m

Yield 6

Number Of Ingredients 8

1 pound/450 grams dried fruit (mixed)
2/3 pint/300 milliliters cold tea
2 tablespoons marmalade
1 egg ( free-range , beaten)
2 tablespoons brown sugar (soft)
1 teaspoon mixed spice
1 pound/450 grams self-rising flour
Glaze: honey

Steps:

  • Gather the ingredients.
  • In a large bowl, pour the cold tea over the fruit and leave to soak for a minimum of 6 hours, or overnight if possible.
  • The next day, preheat the oven to 325 F/170 C/Gas 3 and grease a 2-pound (900-gram) loaf tin with butter and put to one side. To the soaked fruit, add the marmalade, egg, brown sugar, spice, and flour and mix well.
  • Spoon the batter into the prepared loaf tin and bake for 1 1/4 hours, or until the center is cooked through (when a cake tester comes out clean). Check from time to time to see that the top doesn't brown too much, and cover with a sheet of foil if necessary.
  • Remove from the oven and leave the Bara Brith to stand for 5 minutes, then turn out of the tin and place on a cooling rack. Brush the honey over the top to glaze and leave to cool completely on a rack.
  • Slice and enjoy. Bara Brith is even tastier when served with a little butter spread over a thick, fruity slice, or for added sweetness, a little jam or honey.

Nutrition Facts : Calories 533 kcal, Carbohydrate 118 g, Cholesterol 36 mg, Fiber 8 g, Protein 10 g, SaturatedFat 2 g, Sodium 947 mg, Sugar 51 g, Fat 4 g, ServingSize serves 6, UnsaturatedFat 0 g

SUGAR-CRUSTED BARA BRITH



Sugar-crusted bara brith image

Bara brith (literally 'speckled bread') is a tea-time classic, and it seems that almost every Welsh town and every family has their own recipe

Provided by Jane Hornby

Categories     Dessert, Snack, Treat

Time 1h30m

Number Of Ingredients 11

400g/14oz luxury mixed fruit
75g pack dried cranberries
mug hot strong black tea
100g butter , plus extra for greasing
2 heaped tbsp orange marmalade
2 eggs , beaten
450g self-raising flour - try a mix of wholemeal and white
175g light soft brown sugar
1 tsp each ground cinnamon and ground ginger
4 tbsp milk
50g crushed sugar cubes or granulated sugar, to decorate

Steps:

  • Mix together the dried fruit and cranberries in a large bowl, then pour the hot tea over. Cover with cling film and leave to soak overnight.
  • Heat oven to 180C/fan 160C/gas 4. Butter and line the bottom of a 900g/2lb loaf tin with baking parchment. Melt butter and marmalade together in a pan. Leave to cool for 5 mins, then beat in the eggs. Drain any excess tea from the fruit. Mix the flour, sugar and spices together, then stir in the fruit, butter mix and milk until evenly combined. The batter should softly drop from the spoon - add more milk if needed.
  • Spoon into the tin and level the top. Sprinkle with the crushed sugar and bake for 1-1¼ hrs until dark golden and a skewer inserted comes out clean. Cover loosely with foil if it starts to over-colour before the middle is cooked. Leave to cool completely in the tin and serve sliced.

Nutrition Facts : Calories 397 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 79 grams carbohydrates, Sugar 50 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.58 milligram of sodium

BARA BRITH



Bara Brith image

This unusual quick bread is a staple in Wales. It is dense, moist and especially good warm or toasted with butter or cream cheese. I like it with dates, apricots, craisins, raisins, golden raisins and cherries.

Provided by Laurie Sanders

Categories     Sweet Breads

Time 14h

Number Of Ingredients 8

1 lb mixed dried fruit
1 1/4 c freshly brewed black tea
1 c packed brown sugar
2 3/4 c self rising flour
1/2 c milk
1 large egg - beaten
3 Tbsp orange marmalade
2 tsp cinnamon

Steps:

  • 1. Place chopped up dried fruit in a bowl, pour tea over fruit, add brown sugar and mix well. Cover and store in refrigerator overnight.
  • 2. Preheat oven to 325 degrees and grease a 9x5x3 loaf pan. Add flour, milk, egg, marmalade and cinnamon to the fruit/tea mixture and mix until well combined. Pour dough into loaf pan.
  • 3. Bake until bread is brown and crusty and a toothpick or knife comes out clean. It will take about 2 hours. Cool slighty and remove from pan. It will slice more easily if you allow it to cool completely but it is hard to resist this bread while it is still warm!

DARK CHOCOLATE, ORANGE & GINGER BARA BRITH



Dark chocolate, orange & ginger bara brith image

Try a twist on bara brith - the classic Welsh teacake - made with chocolate, orange and ginger. It's perfect for celebrating St David's Day

Provided by Naomi Spaven

Categories     Afternoon tea, Dessert

Time 1h25m

Yield Serves 8-10

Number Of Ingredients 15

3 strong black teabags
300g dried mixed fruit
butter, for the tin
180g dark brown soft sugar
4-5 balls of stem ginger, roughly chopped
100g dark chocolate, chopped
2 tsp marmalade
2 drops of orange essence, or use 1 orange, zested
1 medium egg, beaten
230g self-raising flour
½ tsp mixed spice
1 tsp ground cinnamon
pinch of ground ginger
50g dark chocolate
2 oranges (optional)

Steps:

  • Drop the teabags into a heatproof jug, pour over 350ml boiling water from the kettle and leave to brew for 5 mins. Tip the dried fruit into a large heatproof bowl and pour over the hot tea. Cover and soak overnight.
  • Heat the oven to 170C/150C fan/gas 3. Butter a 2lb loaf tin and line with baking parchment. Scatter the sugar over the soaked fruit and stir to dissolve. Add the ginger, chocolate, marmalade, orange essence, egg, flour, a pinch of salt and all the spices, then mix to a thick batter.
  • Scrape into the tin and bake for 1 hr 15 mins. Leave in the tin for 10 mins, then turn out onto a wire rack to cool.
  • To decorate, melt the chocolate in short bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water. If you're making the dried peel, peel the oranges and cut the peel into strips. Press dry with a kitchen towel, then scatter over a baking tray and bake at 90C or your oven's lowest setting for 3 hrs, checking every 45 mins. Leave to cool. Drizzle the chocolate over the loaf and scatter with the peel.

Nutrition Facts : Calories 341 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 45 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

BARA BRITH - WALES



Bara Brith - Wales image

From Celtic Cookery by Iris Price Jones. "Bara Brith (literally Speckled Bread) is a spicy currant loaf which used to be made every bread baking day by adding sugar and spices and fruit to a portion of the bread dough. It is common to all Celtic countries - called Selkirk Bannock in Scotland, Barm Brack in Ireland, Saffron Cake in Cornwall, and Morlais Brioche in Brittany. It is, I suppose, the most popular tea time dish in Wales and it would be a very unusual tea-party that did not include platefuls of bara brith. Recipes for making bara brith without yeast have multiplied these last few years, and are now generally used in preference to the traditional one, because they are so quickly made and so good. This one gives a rich, moist loaf that cuts well." Serve in thinly buttered slices with tea! My French neighbours enjoyed this a lot!

Provided by Mme M

Categories     Dessert

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 lb mixed dried fruit
1/2 lb brown sugar
2 tablespoons orange marmalade
1 teaspoon cinnamon
1 lb self-raising flour
1/2 pint warm tea (no milk or sugar)

Steps:

  • Put the fruit in a large basin with the sugar, and just cover with warm strained tea. Leave overnight.
  • Next day, add to the fruit mixture the marmalade, cinnamon, the beaten egg and flour. Mix well together until you have a nice, slack mixture.
  • Bake in a loaf tin, greased and lined with buttered paper. Bake at 325F for 1 1/2 hours.
  • Preparation time is overnight soaking, plus 10 minutes active preparation the following day.
  • You can get interesting flavours by choosing unusual teas.

Nutrition Facts : Calories 611.6, Fat 1.1, SaturatedFat 0.1, Sodium 992.5, Carbohydrate 146.1, Fiber 8.2, Sugar 40.6, Protein 9.4

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

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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