Entree: United Kingdom – Wales – Bara Brith with Cheese (A tea‑soaked fruit loaf traditionally served sliced with mature cheese)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 8

Approximate Time

Prep 15 min

Cook 55 min

Additional 1 hr

Total 2 hrs 10 min

Ingredients

- 2 cups (250 g) self-raising flour
- 12 oz (340 g) mixed dried fruit (currants, raisins, sultanas)
- 3/4 cup (150 g) soft brown sugar
- 1 cup (240 ml) strong black tea, cooled (plus extra for soaking if needed)
- 1 large egg
- 4 tbsp (57 g) unsalted butter, melted
- 1 tsp (2 g) mixed spice or ground cinnamon
- 1/4 tsp (1.5 g) salt
- Zest of 1 lemon
- 2 tbsp (40 g) marmalade or golden syrup for glazing
- 8 oz (225 g) mature Welsh cheddar, sliced, to serve

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Place the mixed dried fruit in a heatproof bowl and pour 1 cup (240 ml) of freshly brewed hot strong black tea over it. Cover and leave to soak for at least 1 hour or ideally overnight so the fruit plumps and absorbs the tea.
2. Preheat oven to 350°F (175°C). Grease and line a 9 x 5 inch (12.7 cm) (23 x 5 1/8 in (13 cm)) loaf tin.
3. In a large bowl, sift together 2 cups (250 g) self-raising flour, 1 tsp (2 g) mixed spice and 1/4 tsp (1.5 g) salt. Stir in the brown sugar and lemon zest.
4. Beat the egg and melted butter together, then add to the dry ingredients. Fold in the soaked fruit along with any remaining tea from the bowl, mixing to a thick but moist batter. Add a little extra tea if the mixture is very dry.
5. Spoon the batter into the prepared loaf tin, smoothing the top. Bake at 350°F (175°C) for 50–60 minutes, or until a skewer inserted into the centre comes out clean.
6. Warm 2 tbsp (40 g) marmalade or golden syrup and brush it over the hot loaf to glaze. Allow the loaf to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
7. To serve as an entree, slice the bara brith and serve warm or at room temperature with generous slices of mature Welsh cheddar (8 oz (225 g)) alongside.

1. Place the mixed dried fruit in a heatproof bowl and pour 1 cup (240 ml) of freshly brewed hot strong black tea over it. Cover and leave to soak for at least 1 hour or ideally overnight so the fruit plumps and absorbs the tea.
2. Preheat oven to 350°F (175°C). Grease and line a 9 x 5 inch (23 x 13 cm) loaf tin.
3. In a large bowl, sift together 2 cups (250 g) self-raising flour, 1 tsp (2 g) mixed spice and 1/4 tsp (1.5 g) salt. Stir in the brown sugar and lemon zest.
4. Beat the egg and melted butter together, then add to the dry ingredients. Fold in the soaked fruit along with any remaining tea from the bowl, mixing to a thick but moist batter. Add a little extra tea if the mixture is very dry.
5. Spoon the batter into the prepared loaf tin, smoothing the top. Bake at 350°F (175°C) for 50–60 minutes, or until a skewer inserted into the centre comes out clean.
6. Warm 2 tbsp (40 g) marmalade or golden syrup and brush it over the hot loaf to glaze. Allow the loaf to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
7. To serve as an entree, slice the bara brith and serve warm or at room temperature with generous slices of mature Welsh cheddar (8 oz / 225 g) alongside.