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Welsh tea loaf (Bara Brith)


  • Combine the dried fruit and black tea in a bowl and set aside overnight. Then drain.
  • When ready, preheat oven to 160°C fan forced (180°C normal).
  • Put 100 gm butter and the marmalade in a pot and gently cook until melted. Set aside to cool in the pot for 3-5 mins.
  • Then add the beaten eggs and mix well with a wooden spoon.
  • Combine the flours, brown sugar, ground cinnamon and ginger with the marinated dried fruit, butter mixture and milk in a large bowl until well incorporated, adding a little more milk if needed. (The dough should drop from a spoon.)
  • Brush a loaf tin with melted butter and line the base with baking paper. Then spoon in the dough, level the top and sprinkle with the crushed sugar. Cook in the oven for 1-1¼ hours until golden and a skewer comes out clean. (Cover with kitchen foil if browning too quickly.)
  • Cool the loaf in the tin, before slicing and serving with extra butter on the side and a good cuppa.


  • 475 gm mixed dried fruit
  • a mug of strong black tea
  • 100 gm+ unsalted butter
  • 2 heaped tbsp good quality orange marmalade
  • 2 large eggs, beaten
  • 225 gm plain self-raising flour
  • 225 gm wholemeal self-raising flour
  • 175 gm soft brown sugar
  • 1 tspn ground cinnamon
  • 1 tspn ground ginger
  • 4 tbsp milk
  • 50 gm sugar cubes, crushed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm