The online magazine
dedicated to the
discussion & revival
of British foodways.

NO.53
SUMMER2017

Bara Brith another way, with tea

This recipe is considerably simpler and less time consuming than our Education Correspondent’s favorite. Not at all bad either.


Apricots- 6 oz mixed dried fruit

- 1 cup dark brown sugar

- 10 oz strong hot tea

- 10 oz self-raising flour

- 1 lightly beaten egg


  1. Pour the hot tea over the dried fruit and sugar: Let it steep overnight so the sugar dissolves and the fruit absorbs the sugary tea.

    Preheat the oven to 300°.
  2. Sift the flour and fold it into the fruit.
  3. Mix in the egg.
  4. Line a small bread pan with buttered parchment or silicone paper and dump in the batter, smoothing it well into the corners.
  5. Bake the cake for 1 1/2 hours.
  6. Cool the cake on a rack, cover it tightly and let it mature for at least 2 days.

Note:

- Back in the day, as they say, frugal households used dregs from the teapot to make this version of Bara Brith. Not recommended, unless parsimony per se gives you a thrill: The tea will be harsh.