Welcome to our delightful bara brith recipe blog, featuring our take on this traditional Welsh fruit loaf. Bara brith recipe Mary Berry.
Get ready to immerse yourself in the rich flavors of Wales as we walk you through the steps to create this timeless treat.
With our expert guidance and a touch of baking magic, you’ll savor the essence of bara brith like never before.
This flavorful journey promises an authentic taste of Welsh heritage, perfect for tea time or sharing with loved ones.
So, gather your ingredients, and let’s embark on this culinary adventure with BARA BRITH RECIPE MARY BERRY!
To create Mary Berry’s delightful Bara Brith for two people, gather these essential tools:
- Mixing bowl: A spacious mixing bowl will be perfect for combining the soaked dried fruits and other ingredients, ensuring everything is well incorporated.
- Loaf tin (450g/1 lb): Prepare a loaf tin by greasing it with butter and lining it with baking parchment for easy removal of the baked Bara Brith.
- Measuring tools: Accurate measurements are crucial, so have measuring cups and spoons handy to ensure the right proportions of each ingredient.
- Whisk or spoon: Use a whisk or a spoon to blend the self-raising flour, light muscovado sugar, beaten egg, mixed spice, and orange zest into a smooth, uniform mixture.
- Tea kettle: Boil water in a tea kettle to create the hot, strong black tea that will soak the dried fruits, infusing them with delightful flavors.
- Wire rack: After baking, let the Bara Brith cool on a wire rack, allowing air to circulate and evenly cool the loaf.
With these tools at your disposal and Mary Berry’s wonderful Bara Brith recipe, you’re all set to bake a delightful treat that captures the essence of Wales in every mouthful. Share the joy with someone special or simply indulge in this heartwarming Welsh delicacy yourself. Happy baking!
BARA BIRTH RECIPE MARY BERRY: INGREDIENTS
Discover the delightful Bara Brith recipe by Mary Berry, perfect for two people. To savor this Welsh fruit loaf, gather the following ingredients:
- 115g (4 oz) mixed dried fruits (raisins, currants, sultanas)
- 75ml (2.5 fl oz) hot, strong black tea
- 115g (4 oz) self-raising flour
- 85g (3 oz) light muscovado sugar
- 1/2 large egg, beaten
- 1/2 tsp mixed spice
- Zest of 1/2 orange
- Butter, for greasing
With Mary Berry’s guidance, you’ll create a mouthwatering Bara Brith that captures the essence of Wales in every delightful slice. Enjoy this traditional Welsh treat with your loved one or share the warmth with a friend over tea!
Approx nutritional profile for BARA BIRTH RECIPE MARY BERRY per Serving:
- Calories: Approximately 185-200 kcal
- Protein: Approximately 2-3 grams
- Fat: Approximately 1-2 grams
- Fiber: Approximately 1 gram
- Sodium: Approximately 40-50 mg
- Sugar: Approximately 15-18 grams
- Carbohydrate: Approximately 35-40 grams
- Cholesterol: Approximately 15-20 mg
- Saturated Fat: Approximately 0.5-1 gram
- Unsaturated Fat: Approximately 0.5-1.5 grams
- Trans Fat: Minimal to none
Keep in mind that these values are rough estimates and can vary based on factors such as the specific brands of ingredients, preparation methods, and any additional ingredients used.
BARA BIRTH RECIPE MARY BERRY: INSTRUCTIONS
Discover the delightful Bara Brith recipe, specially crafted by Mary Berry for two people. Get ready to immerse yourself in the rich flavors of this traditional Welsh fruit loaf with these easy steps:
Step 1: Soak the fruits
Begin by soaking 115g of mixed dried fruits in 75ml of hot black tea. Let them infuse for at least an hour or, even better, overnight, absorbing the tea’s wonderful essence.
Step 2: Prepare the loaf
Get your oven ready by preheating it to 160°C (140°C fan/320°F/Gas 3). Prep a 450g (1 lb) loaf tin by greasing it with butter and lining it with baking parchment, ensuring effortless removal later on.
Step 3: Mix the ingredients
In a separate bowl, blend 115g of self-raising flour, 85g of light muscovado sugar, 1/2 beaten egg, mixed spice, and zest of half an orange. Stir in the soaked fruits and liquid.
Step 4: Bake the Bara Brith
Pour the tantalizing batter into the prepared loaf tin, ensuring an even spread. Bake the Bara Brith in the preheated oven for approximately an hour or until a skewer inserted in the center emerges clean.
Step 5: Cool and serve
Give in to patience as the Bara Brith cools in the tin for a few minutes, then transfer it to a wire rack to cool completely. Once fully cooled, slice into this mouthwatering Welsh fruit loaf, either relishing its authentic flavors solo or complementing it with a luscious spread of butter, accompanied by a soothing cup of tea.
With Mary Berry’s expertise guiding you, the result will be a scrumptious Bara Brith that encapsulates the essence of Wales in every mouthful. Share this delectable treat with someone special or savor the heartwarming comfort it brings. Embrace the cherished flavors and traditions of Wales with this delightful recipe!
BARA BRITH RECIPE MARY BERRY
- Mixing bowl
- Loaf tin (450g/1 lb)
- Measuring tools (cups and spoons)
- Whisk or spoon
- Tea kettle
- Wire rack
- 115 g 4 oz mixed dried fruits (raisins, currants, sultanas)
- 75 ml 2.5 fl oz hot, strong black tea
- 115 g 4 oz self-raising flour
- 85 g 3 oz light muscovado sugar
- 1/2 large egg beaten
- 1/2 tsp mixed spice
- Zest of 1/2 orange
- Butter for greasing
- Soak 115g of mixed dried fruits in 75ml of hot black tea for at least an hour or overnight to infuse flavors.
- Preheat oven to 160°C (140°C fan/320°F/Gas 3). Grease a 450g (1 lb) loaf tin and line with baking parchment.
- Whisk together 115g self-raising flour, 85g light muscovado sugar, 1/2 beaten egg, mixed spice, and zest of 1/2 orange.
- Stir in soaked fruits and remaining liquid until well combined.
- Pour batter into prepared tin, spread evenly. Bake for about an hour until a skewer comes out clean.
- Cool in tin for a few minutes, then transfer to a wire rack to cool completely. Slice and enjoy the authentic Welsh fruit loaf!
DOWNLOAD BARA BRITH RECIPE MARY BERRY
Mary Berry’s bara brith recipe takes us on a delightful journey to the heart of Welsh flavors. With every mouthful of this traditional fruit loaf, you’ll savor the rich infusion of tea-soaked dried fruits and aromatic spices. The warmth and comfort it brings make it a perfect companion for tea time or any cozy gathering.
Mary Berry’s expert touch ensures that this Welsh delicacy stays true to its roots while offering a taste of Wales to the world. The sweet, speckled bread, prepared with love and care, holds the essence of cherished traditions passed down through generations.
So, whether you’re a baking enthusiast or simply seeking to add a touch of Wales to your home, Mary Berry’s bara brith recipe is a must-try. Let the inviting aroma fill your kitchen and the flavors transport you to the lush landscapes of Wales. Gather your ingredients, follow Mary’s guidance, and savor the magic of bara brith – a timeless treat that embodies the heart and soul of Wales.
Bara Brith Recipe Mary Berry: FAQS
Can I use different dried fruits in Mary Berry’s bara brith recipe?
Absolutely! Feel free to experiment with your favorite dried fruits like apricots or cranberries. Just ensure to soak them well in hot tea for that authentic infusion.
Can I make bara brith ahead of time?
Indeed! Bara brith tastes even better the next day. Simply store it in an airtight container at room temperature or refrigerate it for a longer shelf life.
Can I replace the mixed spice with something else?
Certainly! If you don’t have mixed spice, a blend of cinnamon, nutmeg, and allspice will work wonderfully.
Can I freeze leftover bara birth?
Yes, you can freeze slices of bara brith in individual portions for quick and delicious treats anytime. Just thaw and enjoy when you crave a taste of Wales.
How long will Mary Berry’s bara brith stay fresh?
Stored properly, it will remain fresh for up to 4-5 days. If you can resist its irresistible charm for that long!
With these FAQs, you’re all set to bake the perfect bara brith with Mary Berry’s recipe. Embrace the Welsh traditions and savor every bite of this timeless delight. Happy baking!
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