Рецепт Recipe For Bara Brith
When watching The Great British menu a few years ago Bryn Williams made Bara Brith for his dessert. This traditional Welsh cake was the first thing that I ordered when we had morning coffee in Little Haven in Pembrokeshire, Wales. It is a spiced fruit cake and really tasty. As soon as we were home I looked through all of my recipe books to find a recipe for Bara Brith. I prefer to use my recipe books as I have paid for them and need to get some use from the recipe book, other than getting the writer to sign them for me. I turned to Brian Turner’s Favourite British Recipes and followed his recipe for Bara Brith (page 175) to the tee, using up the last of my fresh yeast. The first stage worked quite well, given the fact that I had to use my heater to prove the dough as it was a really cold day, but the second stage proved to be a total disaster. A dough did not form with the addition of the liquid ingredients, and instead I had a nice batter. Rather than shaping this into a round tin as per the method listed, I poured the batter into a loaf tin and proceeded to bake it for the required time. This resulted in a not completely cooked spiced loaf, which I cut up and dried into rusks. I then turned to the internet and found this recipe. It worked perfectly, and the Bara Brith lasted a week. We toasted some and had it with jam which was perfect for an afternoon tea time treat.
Do you order traditional cakes when you are travelling?
Bara Brith
Bara Brith
Ingredients:
1 black tea tea bag - I used vanilla tea
- 225mls boiling water
- 300g raisins
- 150g currants
- 75mls whisky
- 450g self raising flour
- 5mls mixed spice
- 175g Muscavado sugar - I used fructose
- 1 egg, lightly beaten
- Zest of 1 orange
- 30mls orange juice
- 15g honey, plus extra for glazing
Method:
Place your tea bag into a cup and cover with boiling water
Leave to steep for 5 minutes and then remove the tea bag
Place into the fridge until cold
Put the raisins and currants into a mixing bowl
Pour over the tea and the whisky
Cover with cling film and leave to soak overnight
Preheat the oven to 160° Celsius
Sift the flour and spice into the mixing bowl with the fruit and mix in
Place the sugar, egg, orange zest and juice and the honey into a mixing bowl
Whisk together and then add to the fruit, mixing to incorporate all of the ingredients
Pour the mixture into a buttered loaf tin
Bake for 1 hour and 45 minutes
Baste the top generously with honey while still warm
Allow to cool thoroughly before slicing
2.5
http://tandysinclair.com/bara-brith/
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About Tandy Sinclair
I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.