Bara Brith

[Jennifer (aka Garan Gwyn)]

Here is a recipe for Bara Brith which I found and experimented with until Brian y Tarw Llwyd and I found the combination of dried fruit we liked best. I'd love to know how it compares to other native recipes, although it's my understanding that it's one of those recipes where every family has its favorite version.

California Bara Brith

INGREDIENTS.
1lb (400g) dried, mixed fruit (I use 1/2 dried cranberries and 1/2 mediterranean apricots...California apricots are very tart!)
1lb (400g) self raising flour
1/2 pint (250ml) of strained tea
1 medium sized egg
6 tablespoons of demara/brown sugar
2 tablespoons of marmalade
1 teaspoon of mixed spices (aka allspice, I assumed)

Soak the fruit in the tea overnight. Grease a loaf tin. Beat the egg. Mix in well the beaten egg, sugar, spices, flour and marmalade with the fruit. Place the mixture into the loaf tin. Bake in an oven at 170C, 325F or gas mark 3 for around 1 hour. Cover the top with greaseproof paper to avoid burning the top. Continue baking at the same temperature for around 45 minutes until firm. Stand the loaf tin outside of the oven for around 5 minutes. Tip out onto a wire tray. Brush the top with honey to finish. Serve buttered and toasted or not as you wish.

[Christine McSorley(nee Jones)]

Hi
This recipe looks goos, since I have been here in Canada I play a little with the dried fruit also, I love the dried cranberries.

I have many Bara Brith recipes, one of the traditonal ways of making bara brith was a boiling method.