Mary Berry Bara Brith Recipe
Baking is a great joy. I love the smell of cake. This Mary Berry Bara Brith Recipe is special. It is a famous Welsh treat. It uses tea to soak fruit. You will love this Mary Berry Bara Brith Recipe.
Equipment
- Large mixing bowl
- 2lb Loaf Tin
- Baking Paper
- Wooden spoon
- Wire cooling rack
- Measuring Scales
- Small whisk.
Ingredients
- 450 g Mixed Dried Fruit
- 250 g Light Muscovado Sugar
- 300 ml Strong Hot Tea
- 450 g Self-Raising Flour
- 1 Large Egg
- 1 tsp Mixed Spice
Instructions
Prepare the fruit soak
- Get your large mixing bowl. Add the dried mixed fruit. Pour in the muscovado sugar. Make a pot of strong tea. Pour the hot tea over. Stir the mix very well. The sugar must dissolve. Cover the bowl tightly. Leave it for twelve hours. The fruit will drink the tea. It will become very big.
Get the oven ready
- Turn on your oven. Set it to 150 degrees. This is a low heat. It cooks the bread slowly. Take your loaf tin. Line it with baking paper. Use a little butter to stick. This keeps the paper still.
Add the dry ingredients
- Look at your soaked fruit. It should look dark. Add the self-raising flour. Sprinkle in the mixed spice. Use your wooden spoon. Stir it very gently. Do not rush this part. The flour should disappear slowly.
Mix in the egg
- Crack your egg into a cup. Beat it with a fork. Pour it into the bowl. Stir the mix again. The batter will be thick. It should look very fruity. Ensure no flour lumps remain. The smell will be amazing.
Fill the loaf tin
- Lift the bowl carefully. Pour the mix into the tin. Use a spatula for every bit. Level the top with a spoon. It should look even. Do not drop the tin. Handle it with care.
The long bake
- Put the tin in the oven. Place it on the middle shelf. Bake for ninety minutes. Do not open the door. The bread needs steady heat. It will rise slowly. The top will turn brown.
Test the bread
- Take a thin metal skewer. Push it into the center. Pull the skewer out. It should come out clean. If it is wet, bake more. Give it ten more minutes.
Cooling and resting
- Take the tin out. Let it sit for ten minutes. Then lift the bread out. Put it on the wire rack. Let it cool completely. Peel off the paper. It is now ready.
Notes
➔ Soak the fruit for twelve hours.
➔ Use very strong black tea.
➔ Do not open the oven early.
➔ Let the bread cool before slicing.
➔ Spread thick butter on every slice.
➔ Use fresh self-raising flour always.
➔ Measure your ingredients very carefully.
➔ Use a liner for the tin.
➔ Store it in an airtight box.
➔ Wait one day before eating it.