Welsh Bara Brith - tea bread with dried fruits

Puddings and cakes

  • Serves: 8
  • Preparation time: 15 minutes
  • Cooking time: 1 hour and 25 minutes
Erddig's bara brith © David Burton

Erddig's bara brith


  • 175g/6oz raisins
  • 100g/4oz sultanas
  • 50g/2oz currants
  • 175g/6oz soft brown sugar
  • 10 fl oz/½ pint  Earl Grey tea
  • 1 beaten egg
  • 100g/4oz plain flour
  • 9 ml/1½ teaspoons baking powder
  • 3 ml/½ teaspoon mixed spice


  1. Grease and line 1 x 1kg/2.2 lb loaf tin
  2. Place the dried fruit and sugar into a large bowl
  3. Pour over the tea, stir well to mix, cover and leave to soak overnight
  4. Add the egg, flour, baking powder and mixed spice and beat well
  5. Divide the mixture between the tins
  6. Bake at 180 C./356 F. for 1 hour and 25 minutes
  7. Keep in its cake tin for 1-2 days, then slice and butter as required
  8. Will keep for up to one week and can be frozen