Bara Brith

Makes 1 loaf, 1 hour prep, 1¼ to 1½ hours baking

Impress your Mamgu with Bara Brith, Welsh for ‘speckled bread’. A succulent fruity tea loaf, lavishly spread with butter or enjoyed plain it’s the perfect accompaniment to a nice cuppa for St David’s Day or any day!


  • 100g Clover and extra for lining the tin and to serve
  • 300ml Cravendale milk
  • 300ml PG Tips
  • 450g Dried mixed fruit
  • 450g Self-raising flour
  • 1 large egg, thoroughly whisked
  • 2 tsp Mixed spice (such as cinnamon and ginger)
  • 225g Brown sugar
  • Baking parchment


1. Preheat the oven to 170C.

2. In a large mixing bowl pour in the hot tea over the brown sugar, spice and mixed fruit. Leave to soak for an hour.

3. In a separate bowl mix the egg, butter and milk, sieving the flour bit by bit into the mix. Beat together until the mixture is smooth.

4. After draining the tea add the tea-soaked sugar and fruit to the mix and stir well.

5. Pour the well-combined mixture into a loaf tin lined with butter and baking parchment

6. Bake for 1 ¼ or 1 ½ hours, as needed.

7. A skewer inserted in the middle should come out of the mixture clean if it is ready. If not, bake for an extra 5-10 minutes.

8. If the Bara Brith is getting too dark on top but is not yet done in the middle, place some foil on top to prevent it from burning.

9. Once the Bara Brith is golden brown and fully done remove from the oven.

10. Allow to cool for 10 minutes in the tin, then turn out onto a wire cooling rack.

11. Serve plain or buttered, with a nice cup of tea.

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