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.

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.

The opinions expressed are those of the author and are not held by Saga unless specifically stated.

The material is for general information only and does not constitute investment, tax, legal, medical or other form of advice. You should not rely on this information to make (or refrain from making) any decisions. Always obtain independent, professional advice for your own particular situation.