Turn the dough out onto a lightly floured surface and knead it for a good 5 minutes.Work the bara brith into a long sausage shape to fit the loaf tin. Try one of our easy recipes for the fruit cake, then sit back and enjoy a slice spread with butter. We could never go to Nain's house without having a cup of tea and a slice of bara brith. Comments. Leave to brew for 5 minutes.Place the dried mixed fruit in a mixing bowl, pour over the tea and dispose of the tea bags. I love to eat it warm, spread generously with salted butter or with a wedge of cheese. Place it in the lined tin, cover with a tea-towel and leave in a warm place until doubled in size, about an hour or so.Bake the loaf for 40 minutes, or until golden all over. Photograph: Jonathan Gregson/Kyle CathieNain's bara brith by Bryn Williams. Beer 52 exclusive offer: Get a free case of craft beer worth £24.Member recipes are not tested in the GoodFood kitchen.A traitional Welsh family 'Bara Brith' recipe. You will need a 900g loaf tin lined with greaseproof paper.Dissolve the yeast thoroughly in the lukewarm water.Mix the flour and the lard together in a large bowl, rubbing the lard into the flour with your fingertips until the texture resembles breadcrumbs. Buy a copy from the This is a real Welsh treat. 02 Next day, Turn out onto a wire rack and set aside to cool.• This recipe is taken from Bryn's Kitchen by Bryn Williams (Kyle Cathie Ltd, £25). Bara brith is a Welsh tea loaf, traditionally made with yeast. 01 Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Then stir in the sugar, the currants and the candied peel.Now pour in the yeast-infused water and mix well until you have a cohesive dough.

Leave to soak for at least 6 hours or overnight. My Nain's recipe for traditional 'speckled bread' has been handed down in our family since 1891Nain's bara brith by Bryn Williams. https://www.theguardian.com/lifeandstyle/2011/mar/01/nains-bara-brith-recipe It should come up no higher than half way, as the cake will rise in the oven.Place on the middle shelf of a preheated oven at 150 degrees for 1 hour and 15 minutes.Once done, remove from the oven and leave to cool for 10 minutes or so until the cake comes away from the sides of the tin. Leave overnight.Add the sugar to the mixture and stir until disolved. The Irish equivalent of bara brith, barm brack, gets its name from the barm, or yeast, used to make it. Photograph: Jonathan Gregson/Kyle Cathie https://www.bbcgoodfood.com/user/575073/recipe/mamgus-bara-brith Mix until the mixture resembles a thick cake like batter.Grease a loaf tin and pour in the cake mixture. Next add the whole egg, the flour and finally the mixed spice and ground cinnamon. Delicious smothered in butter with a nice hot cup of tea.Place the three tea bags into a jug and add the boiling water. Welsh cakes and bara brith: Anna Jones’ family recipes.

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