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Bara brith

08 May 2014

Bara brith, also known as speckled bread, is a traditional Welsh fruit loaf which is perfect with a cup of tea. This recipe comes from Y Becws Mefus bakery in Anglesey, as seen on ITV's Britain's Best Bakery.

Bara brith, a fruit loaf type cake
Y Becws Mefus' bara brith

Cooking time

60 minutes


3 small cakes


Stage 1

  • 225 g (8 oz) butter, plus extra for greasing
  • 750 g (1 lb 11 oz) soft brown sugar
  • 225 g (8 oz) sultanas
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 150 ml (¼ pint) water

Stage 2

  • 340 g (11¾ oz) plain (all-purpose) flour
  • 1 teaspoon mixed (apple pie) spice
  • 2 eggs


This makes three small loaves which keep well and can also be frozen when wrapped tightly in a freezer bag.

Stage 1

Place all the stage 1 ingredients into a heavy pan and set over medium heat. Stir regularly and bring to the boil. Once boiling, remove from the heat and allow to go completely cold; allow several hours.

Preheat the oven to 180°C/350°F/Gas mark 4. Grease and line 3 small loaf tins (pans).

Stage 2

Pour the cold cake batter into an electric mixer and add the stage 2 ingredients. Beat on low speed for 1 minute, then medium speed for 2–3 minutes, until glossy and smooth. Divide the batter between the prepared tins and bake for 60 minutes. Leave to set in the tins for a few minutes before turning out onto a wire rack to go cold.

Recipe taken from Britain's Best Bakery, available from New Holland Publishers, RRP: £24.99.


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