Bara Brith Recipe, Welsh Teatime Recipes, Fruit Loaf

Look what I got in the mail the other day! Samantha, from At Home With Mrs. H, sent me this cute recipe book all the way from Wales. How fun to get a package in the mail, especially something that won't show up on my credit card statement!

I decided to go with the Bara Brith, and no, I have no idea how to pronounce most of the names in this book, but I love trying. Bara Brith seems pretty straight forward, wouldn't you think?

Here's the recipe, along with the modifications I made:

Bara Brith, Fruit Loaf, Recipe (Evidently 'Bara' means bread. So I'm assuming that Brith means fruit, but I wouldn't guarantee it.)

10 oz. mixed dried fruit (I think I used 12.5 oz)
     I had apricots, golden raisins, and figs on hand, so that's what I used
2/3 pint hot tea (no milk) Milk?? Who puts milk in tea??
3 oz. soft brown sugar.
Grated rind of 1 lemon 

12 oz. self-raising wholemeal flour (I didn't have it, but did happen to have plain self-rising flour, of which I used a little more than called for because I'd used a little more fruit)
1 t. mixed spice*
1 large egg

     *I actually looked this up on Google because I figured there probably was a typical spice mixture, and sure enough, the  mixed spice called for cinnamon, nutmeg, coriander, mace (did not have), allspice (had, but it was eons old, so I threw it out), clove, ginger. AND I found out that allspice is a mixture of a few of those already listed, so I went with what I had. I mixed up 1 T. cinnamon, 1 T. nutmeg, 1 t. cloves, 1 t. coriander, and 1 t. ginger -and then used 1 teaspoon of that mixture. The rest of it will be for future batches of Bara Brith. I'm optimistic at this point, aren't I.

"Soak the mixed dried fruit in the hot tea, cover and leave to stand overnight. Next day, set oven to 350 degrees F. or Mark 4 and grease and line a 2 lb. loaf tin. Strain the fruit and reserve the liquid. Mix together the fruit with the other ingredients in a bowl, adding the reserved liquid a little at a time until a soft, dropping consistency is achieved. Pour the mixture into the tin and bake for 45-55 minutes (mine took 65 minutes) until risen and firm to the touch. (I made sure a knife came out clean when I inserted it to test for doneness). Cool and serve sliced and buttered."

I actually ended up using all the reserved liquid so that the batter looked somewhat a little stiffer than banana bread dough/batter.

Also, after the ingredients were in the bowl, I stirred in 1 c. chopped walnuts. We did not let this stuff cool before eating. I cut it as soon as I could handle the bread, then buttered it and handed out slices to eager customers.

I actually poured the boiling water over the fruit and inserted two teabags into the mix, making sure they were covered - and left it overnight. The next day I squeezed the tea and juice from the teabags. (and yes, I discarded the teabags!)

Ready for the oven

in Grandpa Roy's bread tin

c. 1940?

Still warm!

Bara Brith - Welsh fruit loaf  with

REAL Wisconsin butter

The perfect match

'Family Approved'

Give it a try. It's easier than Stollen and Christmas fruit cake - and just as delicious. And be sure to stop in and see Samantha. You'll love her fun personality!

And yes, I will make this again! I do hope I wait a few weeks, but it is a delicious recipe.

Thank you, Samantha! xo

***

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