This is a staple favourite of mine and Dark’s, and hopefully soon to be Neo’s as well. I got the recipe of a place-mat, of all things, almost 15 years ago when my Nan, who spent most of her life in Wales, brought it for me as a present.

Bara Brith literally translates to ‘speckled bread’, and is essentially a fruit loaf. It was transitionally made by miner’s wives out of things you’d have kicking around the store cupboard for their husbands to take to work, as it’s not very crumbly and would survive wrapped in a handkerchief in a pocket. It also keeps for a couple of weeks or so, in a sealed container, if you can keep from eating it all in the first day 😉


  • 1/2 pint (236ml) Strong Black Tea
  • 2 tablespoons Marmalade
  • 450g Mixed Dried Fruit (I use raisins and glacé cherries)
  • 450g Self-Raising Flour
  • 1 teaspoon Mixed Spice or Allspice
  • 1 Egg, beaten
  • 170g Brown Sugar


  1. Make up the tea, and dissolve the marmalade in it, then leave the fruit to soak for about an hour.
  2. Sieve together flour and spice.
  3. Add sugar, egg and flour to the tea and mix together well.
  4. Pour into a greased and/or lined loaf tin, and bake for 1 and a 1/2 hours at 180°c
  5. Cool on rack and serve sliced and buttered with a cup of tea.

Bara Brith


As you can see, I managed to burn the crust a little. Fortunately it doesn’t taste burnt, just a bit tougher to chew on. So far, I’ve been the only one eating it as it makes for both a good breakfast and afternoon snack.

If you have a suggestion of what I should make next, send an email to, or leave a comment. Liked this post and want more? Check out all the Cooking With Dru posts, and be sure to keep an eye on our Youtube channel for the making-of videos.

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