AUGUST RECIPE OF THE MONTH
August's recipe for Bara Brith comes courtesy of the webmaster's mother. Thanks, Mom! This is also known as Welsh Fruit Bread or Speckled Bread.
The ingredients are in ounces, so I weighed them out first, and then measured in US cup measures, and have given both.
BARA BRITH
4 oz. currants (a generous 3/4 cup)
4 oz. sultanas (i.e. golden raisins - a generous 3/4 cup)
4 oz. raisins (a generous 3/4 cup)
8 oz. Light Muscovado sugar (a scant 1 1/2 cups - see NOTE below)
10 fluid oz. strong hot tea (1 1/4 cups)
10 oz. self raising flour (1 3/4 cups)
1 beaten egg
Measure the fruit and sugar into a bowl.
Pour the hot tea over the fruit and sugar.
Stir well to dissolve the sugar, and leave overnight.
Preheat the oven to 300* F (150* C).
Lightly grease and line a 2 lb. loaf tin with greaseproof paper. (See NOTE below.)
Stir the flour and egg into the fruit mixture.
Mix thoroughly and pour into the prepared tin.
Bake in the preheated oven for about 1 1/2 to 1 3/4 hours, or until well risen and firm to the touch.
Allow to cool in the tin for about 10 minutes before turning out and leaving to cool completely on a wire rack. Serve sliced and buttered.
NOTES:
*** I found Muscovado sugar very easily in my nearby Albertson's, but if you cannot - use a light brown sugar.
*** I used a standard (large) loaf pan - the top measures 9 1/2" x 5 1/2", and 2 1/2" deep. I simply sprayed the inside with Pam.
Traditionalists tell you to store bara brith for at least two days in a tin so that it matures moist and rich. I couldn't wait that long when I made it. It was delicious fresh. Traditionalists also say you should never butter bara brith, but most people agree that it tastes better buttered. The best part about this recipe is that it's so easy.
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Last Updated: September 14, 2003
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