Monday, 11 March 2013

Bara Brith (Tea Loaf or Malt Loaf by any other name!)

In the continuing pursuit of satiating my husband's desire for 'Soreen', and baking an equally low fat, tasty alternative to the shop bought loaf, I came across this recipe in a book  gifted to me by my friend Jane.  :)

It is a Mary Berry *recipe for Bara Brith (the Welsh version of Tea Loaf) and the non-yeast version which means it keeps much better, for much longer, and actually improves in texture and flavour as it matures.  Having said that, I don't think it would keep well beyond a week or so, although they never seem to hang around that long, so can't really comment on its longevity beyond a few days!

You do need to start this the night before in order for the fruit to plump up with the tea, and after that it is plain sailing! Easy peasy!
*slightly adapted to include black treacle!

You will need:

  • 175 g currants
  • 175 g raisins (or sultanas)
  • 225 g light or dark Muscovado sugar
  • 300 ml self-raising flour
  • 1 teaspoon black treacle
  • 1 medium egg (beaten)

1.  Measure fruit and sugar into a bowl, pour in the hot tea, and cover, leave overnight
2.  Preheat oven to 130 C Fan and grease and line a 2 lb loaf tin
3.  Stir in flour and egg into fruit mix and mix thoroughly
4.  Pour mixture into prepared tin
5.  Bake 1 1/2 hours, allow to cool before removing from tin
6.  Serve sliced with butter
7.  Store in an airtight container, wrap loaf in double cling film to ensure it keeps moist



  1. You haven't stated how much tea you should soak the dried fruit in?.

  2. 300 ml. Warm strong black tea.