DBE IN LOUISIANA 

This is also known as Welsh Fruit Bread or Speckled Bread.  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 is so easy.

​

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 1/2 cup)

10 oz strong hot tea (1 1/4 cups)

10 oz self-rising flour (1 1/4 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*

​

Lightly grease a 2 lb. loaf tin and line with greaseproof paper.

​

Stir the flour and egg into the fruit mixture.  Mix thoroughly and pour into the prepared tin.

​

Bake in the preheated oven for 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 easily in my supermarket, but if you cannot, use light brown sugar.

• I used a standard (large) loaf pan - the top measures 9 1/2" x 5 1/2" x 2 1/2" deep. I sprayed the inside WELL with Pam.  Or you can butter the inside to be sure.

​

​

​

 

​

​