A Bite of Britain: Bara Brith
A Bite of Britain: Bara Brith

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At the present time is St. David’s Day, and since St. David is the patron saint of Wales, Ruby Moukli celebrates with a normal Welsh tea cake.


By Ruby Moukli

What invent you realize about Wales? When you’re not British, then the answer is per chance ‘not mighty’. Accumulate long-established tradition as an illustration. Hollywood waxes poetic about the Scottish highlands, the English countryside and London fog. But can you name a single main circulation image scheme in Wales? And yet Wales, with its Black Mountains, sandy seashores, sleepy villages and medieval castles, is nothing looking out a living, breathing movie scheme.

Wales is the smallest of the international locations that produce up Gigantic Britain (the others being England and Scotland). In England it gets speedy shrift, continuously stereotyped as a ‘backwater’ bereft of cultural or economic value. What a shame. It’s true that Wales is economically unhappy when when put next with the leisure of Britain, primarily on fable of the decline of the coal mining exchange. But the Welsh are a proud folks and acquire made huge strides against rebuilding their economy in step with tourism and the provider exchange.

Rising up I used to be always weird about my Welsh heritage. Yes, I do know I’ve said sooner than that my mom used to be English but that’s only half of true. My grandmother, with her telltale combination of darkish hair, blue eyes and handsome singing reveal, has family roots planted firmly west of the border. And so, true as someone with a drop of Irish blood will wave it in your face on St. Patrick’s Day, I’m going to flaunt my Welsh 25% today time.

‘OK’, you snort, ‘so why acquire you chosen today time of all days to shove Wales down our throats?’ Effectively, because today time is the 1st of March, St. David’s Day, and St. David is the patron saint of, yes, you guessed it, Wales.

Tradition would acquire you slurping a celebratory bowl of Cawl, a lamb stew or soup. But I judge the name puts me off (I desires to be thinking of caul, but nonetheless), not to showcase the arresting newborn lambs within the intervening time bouncing within the fields, so I opted for a extra benign treat.

Bara Brith on Welsh slate

When visiting pals in North Wales final year, my children fell in be pleased with Bara Brith. The name strategy ‘speckled bread’ in Welsh and that’s barely mighty what it’s some distance. Bread speckled with dried fruit. You’ll catch it both baked with yeast or as a speedy bread. I’m averse to yeast, so I produce the speedy bread version and it’s arresting. There’s no added plump beyond the one egg after which flour, fruit and tea. Some recipes encompass jam or marmalade, and a huge deal of the flavour comes from the mixed spice, which is an on a standard foundation ingredient in Welsh baking. And because there’s no butter or oil in it, you are going to undoubtedly be at liberty to spread a thick cut with butter and skills it with a cup of tea when you intend a seek the advice of with to Wales.

As the Welsh snort, Mwynhewch eich bwyd! (Bon appétit!)

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Description

Welsh tea cake, recipe makes 3 tiny loaves (or 1 mountainous and 1 tiny)


  • 450 g / 2 ½ cups dried fruit (I traditional raisins and cranberries, but currants and even dates work wonderfully)
  • 400 ml /1 ¾ cups brewed shaded tea
  • 225 g / 2 cups self-raising flour (white)
  • 225 g / 2 cups undeniable wholemeal flour
  • 175 g / ¾ cup unrefined sugar
  • 2 tsp baking powder
  • 1 ½ tsp mixed spice (or ½ tsp cinnamon, ½ tsp allspice, pinch of ground clove and a pinch of ground ginger)
  • ½ tsp salt
  • 1 egg
  • 2 Tbsp marmalade or jam (I traditional low-sugar apricot jam)




  1. Evening Earlier than: Set apart the fruit to soak within the tea in a single day
  2. Baking Day: Preheat oven to 175 C / 325 F and grease and line two loaf pans (one mountainous and one tiny, or else three tiny)
  3. In a mountainous mixing bowl, sift collectively the flours, then add the lots of dry substances and mix.
  4. Beat the egg and add it to the combination, alongside with the jam and fruit (with final tea) and hurry unless true mixed.
  5. Divide into loaf pans and bake for 1 hour (or unless a skewer poked in middle comes out tidy). (Check the smaller loaves at 45 minutes.)
  6. Cool in pans for 15 minutes, then gently flip them out and frigid entirely sooner than storing in an airtight container (or wrap).

Ruby Rasa

Outlandish about her British mother’s reputedly peculiar be pleased of cheese & onion sandwiches, Ruby moved to England and stumbled on an island rotund of folks eating them. She now lives among them, works as a freelance writer and photographer and yes, once in some time enjoys an even cheese & onion.

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