Bara Brith TRADITIONAL WELSH Tea Bread

Bara Brith, which translates to "speckled bread" in Welsh, is a traditional Welsh tea bread known for its rich and fruity composition. This delightful treat has deep roots in Welsh culture and history, symbolising the country's culinary heritage.
The origins of Bara Brith date back to the 19th century, although variations of this fruit-laden bread were likely made in Wales long before then. It's a product of humble beginnings, created from leftover dough at the end of a baking day, with dried fruits soaked in tea added to it. This ingenious use of ingredients prevented waste and resulted in a delicious, moist bread that could be kept for several days.
The traditional Bara Brith recipe involves mixing dried fruits such as raisins, currants, and sometimes candied peel with strong black tea, allowing the mixture to soak overnight to plump the fruits. This mixture is then combined with flour, sugar, spices (typically mixed spice), and an egg to create a dense, moist loaf baked to perfection. Historically, using yeast as the leavening agent was common, but modern versions often incorporate self-raising flour or baking powder as a more convenient alternative.
Bara Brith is more than just a tea bread; it symbolises Welsh hospitality and is traditionally served sliced with butter alongside a cup of tea. It's also a staple during celebrations such as St. David's Day (Dydd Gŵyl Dewi Sant), the patron saint of Wales. It has found its place in various regional and familial recipes across the country, with each version claiming its unique twist on the classic.
Over time, Bara Brith has gained popularity beyond the Welsh borders, representing a cherished part of Welsh culinary tradition in the global culinary scene. Its enduring appeal lies in its taste and ability to evoke a sense of Welsh identity and tradition, making it a beloved treat among locals and visitors alike.
This historical and cultural significance of Bara Brith is a testament to the rich culinary heritage of Wales, showcasing the creativity and resourcefulness of Welsh cooks in creating a dish that is both delicious and emblematic of Welsh culture.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients:
- 450g (1 lb) mixed dried fruit (like raisins, sultanas, and currants)
- 250ml (1 cup) hot strong tea to steep the fruit
- 2 teaspoons mixed spice - see below
- 225g (8 oz) brown sugar
- 450g (1 lb) self-raising flour
- 250ml (1 cup) hot strong tea to make the batter
- Salt - optional
- 1 egg, beaten
Mixed spice
1 tbsp cinnamon
1 tsp Nutmeg
1 tsp allspice
1 tsp ginger
1/2 tsp cloves
1/2 tsp coriander
Oven cook 170c - 340f - 50 mins
Air fryer 150c - 300f - 50 mins
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[@elainehazel4854]

Years ago I worked in a little country bakery in wales , we used to soak the fruit with black tea and brown sugar overnight before baking absolutely fabulous fat free tea bread thanks rik

[@BackyardChef]

Thank you for sharing, Elaine. Nice to know. It appears some use yeast too! I never have. Best, Rik

[@sutoffee]

Omg I'm drooling 🫶🌏🇦🇺💖

[@alyswilliams9571]

Many years ago long before the advent of the internet and KZbin I taught myself to make bread using Elizabeth David's book English bread and yeast cookery and subsequently her recipe for bara brith among other treasures of regional yeast based baking such as lardy cake. She uses butter as does the long departed Michael Smith who uses a mixture of lard and butter and what is good enough for Mrs David and Mr Smith is good enough for me. Such bakes were meant as a treat and for using up any leftover dough after the weekly bread making.

[@gwenllianroberts9622]

Proper Bara Brith is made with yeast and is truly delicious, this is just a fruit loaf.

[@BackyardChef]

There are two versions - search it online @@gwenllianroberts9622

[@grahamyates4316]

At 73 years of age I just made my first Bara Brith using your recipe, it was absolutely delicious, thanks for the recipe

[@BackyardChef]

Thank you, Graham. You have made my day! Awesome. Best, Rik

[@oldjoeclarke.]

Watching this at nearly 10pm is a bad idea folks, I can smell the Tea and spices from my laptop. I have all those spices so I can make a blend tomorrow. Looks absolutely lovely.

[@BackyardChef]

Go for it. Hope you enjoy. It's an amazing Tea Bread. Best, Rik

[@judioates8938]

I’m Canadian with Irish, English and Welsh heritage and absolutely love making this loaf. I have on occasion added my own homemade peel of oranges and lemon which adds an additional aromatic depth of citrus to the loaf. I do enjoy it made both ways. However way it’s made, it doesn’t stay long enough to ever get stale in my house.❤

[@BackyardChef]

Yes, the variations with citrus make a great loaf. I can see why it appeals to many. You're certainly correct. It never stays long enough - it's delicious. Best, Rik

[@cjengland2365]

I remember my Welsh grandfather making this. I never knew the name to find a recipe. So happy to find this and try it.

[@elizabethhale6638]

Did you call your grandpa “Taid”?

[@wwsuwannee7993]

Never seen bread made with tea. Caffeine loaf, I love it! These old timey recipes are the best. Thanks Rik :)

[@BackyardChef]

Thank you. Tea Breads are amazing. Best, Rik

[@pamelacourtney8998]

Beautiful. I've been waiting for you to make this. I misplaced my recipe when we moved and I've been craving it this winter. Five years ago I would bake late at nite to help heat the house, quite a cold winter then. Made many a loaf along with orange cake and beer bread. I like to put a slice in an iron skillet and toast it slightly and then slather on the butter. Great breakfast and afternoon snack. Thank you so much for the recipe. I'll be baking tonite. Blessings to all ❤

[@BackyardChef]

Sounds amazing! Let me know how you get on. Best, Rik

[@karenlloyd945]

Can I have the beer bread recipe please

[@trevordavies5486]

Brings back memories as a kid of visiting my gran in Wales. She always baked a Bara Brith when her grandchildren came. Delicious

[@colinreynolds1870]

Where on Wales

[@pamcanning8592]

I was just about to type that exact sentiment. Happy days...

[@colinreynolds1870]

Meant where in Wales

[@Meme-dp9gn]

Wow that looks amazing , I was wondering if anyone knows if it’s possible to cut down the amount of sugar ( I know it’s sacrilege , but Health Demands these days ) no offence meant ?

[@nicelady51]

A beautiful, Florida morning for doing house chores. Instead of music or bad news, I get me some BACKYARD CHEF to start my day 🥖🥐🍞 Across the pond, when we have things like a not so 'perfect look' to them, we call it 'rustic'. In savory recipes, I use sweet onions (Vidalia) and I give them a 'rustic cut' because I like chunks of onion, rather than have it cook down completely. I would call this a perfectly rustic bread ❤

[@BackyardChef]

You are so kind. Rustic it is, then! Thank you. Love to beautiful, Florida. Best, Rik

[@maggiesamuels2937]

The Fred Dibnah of cooking.😀👍

[@BackyardChef]

You know, Maggie - I will take that! Fred was a fantastic man - far more than this fat bloke. He went up some chimneys without all the health and safety stuff we have now! He is a legend. Best, Rik

[@lizholmes2730]

I love this tea loaf.... taught by a Welsh lady whose baking was fab... And Welsh cakes...

[@BackyardChef]

Thank you. Best, Rik

[@x-75hurricane65]

YAAARM!!! Can't wait to wrap my laffin' gear around a slice of this Rik....that's gunna happen tomorrow after my granddaughter, who's 7 and loves to cook your recipes, makes a loaf for morning tea! Thank you brother!

[@BackyardChef]

Rock on! Sounds like a great plan - this is easy to make with the kids - apart from the oven bit. Hope you two enjoy. Best, Rik

[@janetleblanc8511]

I can’t wait to make that! Thanks

[@BackyardChef]

Hope you enjoy it. Best, Rik

[@Anita-gp1gv]

We make it exactly the same way and call it Yorkshire Tea Bread !

[@BackyardChef]

Yes, very similar all around the British Isles. Best, Rik

[@yvonnewalesuk8035]

Spot on, Anita.

[@jennyt966]

I've made tea loaf a few times. It's amazing. I didn't know about putting melted butter on the top. It's a good idea. I'll follow your method. And eating fruit cake with a nice cheese is a normal thing in Yorkshire. And it's very nice, especially with Christmas cake.

[@BackyardChef]

Agreed! Very normal. Thank you. Best, Rik

[@SuperShassa]

It's rustic, It's all about enjoying what you eat. Your recipes are real and I love your honesty. Ive just Subscribed. 😊

[@BackyardChef]

Thanks for the sub! All honest on here - we all have to be able to put the meal on the table we pay ingredients for. Thank you. Best, Rik

[@lizhannah8412]

I love tea loaf. One of my all time favourites x

[@BackyardChef]

There is a Scottish version I was going to make, and I probably will. Thanks, Liz. Best, Rik

[@lizhannah8412]

That would be nice x

[@yvonnewalesuk8035]

Rik, there are so many versions of bara brith (and your pronunciation was da iawn - very good). Thank you for sharing, as this recipe looks lovely, certainly not as sweet and dry as some bara brith I've seen in shops. The original dough with yeast recipe originates from when households didn't have ovens and women used to take their bread dough to the village bakeries to be baked and would ask for a little bit of dried fruit to be added to that left-over bit before baking, hence, bara brith (speckled bread). The cake version is a more modern version of bara brith, which I believe originated in south Wales (though I'd be grateful to learn from my southern-based compatriots whether that's true or not). It does seem that some people like the cake version, a tea loaf basically. Others - like me - prefer the old north Wales 'bread' version. Anyway, I do have an old family recipe (dough with yeast version), which has been modified over the years; it comes from a recipe that is over 150 years old and is fabulous. I'd share it with you, but if I did that, there's a chance that the family curse would strike for sharing it with outsiders, and it would be our loss because there'd be no more videos. So, with your continuing good health being of paramount importance to subscribers here and abroad, I'm going to keep it to myself 🤐 😉 Take care and Hwyl fawr!

[@BackyardChef]

Ha ha h. I loved this! Yes hold tight to it! Thank you. Best, Rik

[@EmilyJelassi]

That looks delicious and very definitely something I want to make!

[@BackyardChef]

Hope you enjoy it is. Lovely with butter on. Best, Rik

[@malcolmpeacock2978]

For next time I have to cut back on the sugar, cos the wife thought it too sweet for her, but I thought it was just the ticket! Yet another great recipe. Thank you.

[@BackyardChef]

Good one! Keep her happy, less sugar- then slather some jam on yours. Thank you. Best, Rik

[@maireynon3763]

I'm so hooked on your recipes.you make all lush looking basic foods that people love and enjoy.Thank you Mair from Swansea wales

[@BackyardChef]

You are so welcome! Thank you. Best, Rik

[@TPT6148]

Have you done a recipe book Rik? If not, I think you should!

[@BackyardChef]

Not yet one day! Thank you. Best, Rik

[@MoonFairy11]

I will take that end piece. Tea is ready and so am I!

[@BackyardChef]

Thank you. Best, Rik

[@ZenonZolek]

Wow great simple recipe, never heard of it but will definitely try it. Thanks Rik

[@BackyardChef]

Hope you enjoy, mate this is an amazing Tea Bread - Not to upset anyone because there are many around the world - This in my eyes is the best of the bunch! Best, Rik

[@johnnewton3837]

Look forward to making this. Can't wait to put it on a celebration cheese board. 🎉

[@BackyardChef]

Sounds great! really does. Best, Rik

[@dimmium9761]

Fantastic!!! Perfect . Thank you!

[@BackyardChef]

Thank you too! Best, Rik

[@janegreen9340]

That looks fantastic! Any fruit cake with cheddar is OK in my book - especially Christmas cake. Kettle’s on…time for a brew. Thanks Rik.

[@BackyardChef]

You are a girl after my own heart, amazing! Some folks complained about this boy suggesting eating cheese with fruit cake. No idea why? It's normal. Isn't it? Best, Rik

[@enkisdaughter4795]

@@BackyardChefI’m Lancastrian, but wouldn’t some lovely Wensleydale be better?

[@BackyardChef]

@@enkisdaughter4795 Lovely! Thank you. Best, Rik

[@mariebrewer4016]

🎉 Suppergreat morning here in Ohio. I look forward to what you bring to the table. Thanks so much Back yard Rick. You are wonderful & loved ❤️

[@BackyardChef]

Thank you, Marie. Love to Ohio. Best, Rik

[@countesscable]

Hi Rik, that Bara Brith is spot on and we love this with a nice cuppa on a Sunday tea time. We keep the cold tea from the pot and soak the fruit overnight. My Mother in Law gave me a variation in this recipe and it’s fantastic. I put a tablespoon of orange marmalade into the mixture and it’s a game changer.

[@BackyardChef]

Sounds great! I have 20 jars of marmalade here, so you know what's going to happen nest. Thank you for sharing. Best, Rik

[@heatherwebber537]

Love 💕 these old recipes! Thanks you, Rick! from Canada.

[@BackyardChef]

Thank you. Love to Canada. Best, Rik

[@guyparris4871]

Absolutely stunning!

[@BackyardChef]

Thank you, Best, Rik

[@brucecolgate4254]

Ric, This looks like a great recipe! Thanks for sharing. Love all your videos!

[@BackyardChef]

Thank you. Best, Rik

[@virginiatruyens1687]

Oh wow I love this recipe! Can’t wait to try it!

[@BackyardChef]

Hope you enjoy, this is one of my favourite Tea Breads. Best, Rik

[@TuckerSP2011]

That looks so delicious with the fruits and butter on top. Perfect! Thank you for the mixed spice recipe.

[@BackyardChef]

My pleasure 😊Thank you. Best, Rik

[@janwong9437]

That’s proper stick to ye ribs stuff, lovely buttered and of course Yorkshire tea 👍

[@BackyardChef]

Agreed. Best, Rik

[@johnpark-jones4285]

How easy is that. Thanks Rik I make this on a regular basis. Great with butter and apricot jam.

[@BackyardChef]

You bet, John. Good on ya. Love Tea Bread. Best, Rik

[@ladiejaymes]

Yum! I will definitely try this tea loaf! Looks delicious and will pair nicely with my daily cup of tea!

[@BackyardChef]

Yes, a good pairing! Best, Rik

[@danine56]

I love the crunchy top

[@BackyardChef]

I do too! Best, Rik

[@annasutton8078]

That's gorgeous, Rick. I swear I could smell it. Definitely going to make it, no fat too, great.Thanks.

[@BackyardChef]

This is such an amazing recipe, it's delicious. Best, Rik

[@evocationart8370]

One of my favourites Rik, I have lived most of my life in N Wales. Usually soak the tea and fruit and sugar overnight. Also some recipes have yeast in, but I prefer without. It’s yummy slathered with salty Welsh butter. ❤😊

[@BackyardChef]

Thanks for sharing! I prefer without too - some are adamant it has to have it in. Best, Rik

[@tydanum]

Looks great, not made one for a long time but I will make one tomorrow 👍🏻👍🏻🇬🇧

[@BackyardChef]

Go for it! Best, Rik

[@dodgybodger3124]

Yet another great recipe. Cheers Rik. 👍

[@BackyardChef]

Its a nice one, mate. Best, Rik

[@lindaharvey5696]

Love bara brith and this looks scrumptious thanks for another great video😊

[@BackyardChef]

You are so welcome. Best, Rik

[@hainsey123]

Love This From south 🏴󠁧󠁢󠁷󠁬󠁳󠁿

[@BackyardChef]

Thank you, Best, Rik

[@mangographics225]

Yummy!!! going to make this for the next book club!

[@BackyardChef]

Sounds like a plan. Thank you. Best, Rik

[@saravis56]

I would love this. Magnificent.

[@BackyardChef]

Thank you. Best, Rik

[@TerrySmith1953]

Definitely going to try this one. My brother-in-law's mother used to make this when we visited them in N. Wales - about 60 years ago (yikes)! EDIT: made it; splendid!

[@BackyardChef]

Where does time go? Best, Rik

[@yvonnejinks7042]

It is very similar to barmbrack an Irish tea bread. Easy to make and delicious. One of my favourites

[@BackyardChef]

Yes, all the Tea Breads around the British Isles and Ireland are similar. All delicious, too! Best, Rik

[@kirsiselei8703]

Another awesome recipe to make❤thankyou👋🇫🇮

[@BackyardChef]

Thank you. Best, Rik

[@maynelson7439]

I'm back again, This is for anyone who has stumbled across this channel and this recipe, I have been making this every week for my husband who adores this tea loaf, this recipe is so quick and easy you have to try it❤

[@BackyardChef]

Thank you very much for sharing! Thank you. Best, Rik

[@seanjamescameron]

That looks beautiful. Will try that. You pronounced it correctly.

[@BackyardChef]

Thanks, mate, I usually get complaints with the Yorkshire accent - mind you, it's normally the folks around the sous vid who complain like heck it's "sous veeeeed." Who cares as long as you can cook with it. Thanks again. Best, Rik

[@tilliemaekirk9444]

My Welsh Mom pronounced it Bara Breeth. Thank you so much for posting this recipe and reminding me of my Mom and the great baker she was.

[@BackyardChef]

You are so welcome! Great memories. Best, Rik

[@chuzzthefuzz1908]

I must be a heathen as well - my mouth is watering at the thought of the tea bread with cheese. Inspired!

[@BackyardChef]

Thank you. Hope you enjoy it. Best, Rik

[@ResearchNurse]

Looks scrumptious. Must be pure bliss with the sharp cheddar cheese. Thank you!

[@BackyardChef]

Thank you. Best, Rik

[@user-np5vy4ds5o]

I just love all your recipes..this bread looks Devine! I've gotta try this one too. And my favorite breakfasts are toast with jam and cheese. So this Tea Bread is making my mouth water. Love your channel. I'll keep watching..Have Subscribed also. Keep those yummy recipes coming chef . Your show is the best so far. For me these are very different foods of which many I haven't eaten before and am excited to try them being that I am Spanish. Thanks again Chef Rik for sharing these delicious recipes and your expertise. 😊❤

[@BackyardChef]

Thank you. Love to Spain. Hope you find something to enjoy. Best, Rik

[@user-ur2hz7xw5y]

I feel like I love the Backyard Chef❤😂 Cute, and love his easy stress-free cooking approach.

[@BackyardChef]

😊 thank you very much! Best, Rik

[@user-kx1ky6mq6r]

Lovely recipe Rik , you make it look so easy. Another one to add to my list 😋

[@BackyardChef]

You can do it! It's a steady one. Nothing hard with this. Best, Rik

[@user-ii9eu3qq4w]

Thanks very much I found the right place 😊for the resapie❤

[@BackyardChef]

Perfect! Best, Rik

[@bertaeusterholz1431]

Hmmm! Gefällt mir sehr gut 👍 Dankeschön!❤

[@BackyardChef]

Gern geschehen. Ich hoffe, es gefällt dir. Beste Grüße, Rik

[@kerstinshadbolt1003]

This is a 'must make today'! Just gathering up the ingredients. I shall cook it in my 2-drawer air fryer. Many thanks, Rik🌷

[@BackyardChef]

Fantastic - you will have to let me know how it turned out. Best, Rik

[@user-se8mq3cm2f]

Thank you for doing this video ❤❤

[@BackyardChef]

You are so welcome! Thank you for your comment. Best, Rik

[@reneebrown9391]

Ohhhh! You've gone and made me hungry now!!

[@BackyardChef]

Thak you. Best, Rik

[@LadyMarie880]

oh my my my my ,Grandma's cooking , kick me , wake me up, I can smell, really really, I so miss walking into her kitchen, she even made her own soap,too hahahaha .thankyou for this ... Grandma was the true home made everything.

[@BackyardChef]

Amazing, thank you for sharing. A real kitchen. Best, Rik

[@darlenebradley6756]

I just made this today and it is really good! I put cream cheese on mine and paired it with a nice pumpkin spice coffee!

[@BackyardChef]

Lovely. Thank you. Best, Rik

[@amandah4834]

That looks fabulous Rik thank you for the video , recipe and the history all great stuff , I love cheese with any kind of fruit loaf or cake too 👌Amanda xx💕

[@BackyardChef]

Thank you, Amanda, it's normal, isn't it? Best, Rik

[@amandah4834]

@@BackyardChef absolutely Rik I can’t eat an apple pear or grapes without a crafty slice of cheese 😂

[@amandah4834]

@@BackyardChef missed out pineapple 😂

[@mariGentle]

Omg! My mum used to make this I’ve been desperate for the recipe……thank you ❤

[@BackyardChef]

My pleasure 😊Hope you enjoy. Best, Rik

[@karenlloyd945]

You pronounced the name perfectly Rick, I love bara brith & my aunt Jackie used to cook a fabulous one. The best thing though were her welsh cakes, I can smell them & taste them now

[@BackyardChef]

Thank you, Karen. Your aunts will be better, however here is mine kzbin.info/www/bejne/o6DKqqyBZ5iCoac Best, Rik

[@tifu3274]

That looks wonderful, I think this is a bit beyond my capabilities though! Thanks for the recipe share, how fabulous with a cup of tea!

[@BackyardChef]

You can do it! Its not beyond, this is so straight forward. Surprise yourself and give it a go. Let me know how it turns out - you will be hooked if you like the ingredients. Best, Rik

[@allenbrown8158]

You are doing Wales proud Rik my gran would be over the moon with that , she was the baker, cakes bread ect and my grandfather was the cook. one of his best was CAWL a Welsh lamb stew, it was great they had a rayburn stove in the kitchen it was used for all the cooking. A good tip about the butter, I didn't know that. brilliant as always, I USED TO PUT JAM ON MINE sssssh

[@BackyardChef]

Allen, Thanks for sharing as always - its great to hear how folks grew up in their surroundings. Yes I love Cawl very much. You know many folks have the urge to put honey on the bread crust. Everyone to their own mate. Best, Rik

[@kerstinshadbolt1003]

I have just consumed my second slice of Bara Brith - this is the best fruit loaf I have ever baked. I had to bake two in alu foil pans, so peculiar in shape, but the taste and texture are perfect. I used your spice mix - delicious! Thanks for all you do!🌷

[@BackyardChef]

Wonderful! That's what its about sharing and enjoying. Thanks for sharing that with me. Best, Rik

[@elizabethwilliams3267]

Wow! Dairy-free! Nice one Rik!

[@BackyardChef]

Thank you. Best, Rik

[@robynmarshall8817]

My father was welsh and he would be delighted with this tea cake /loaf if he was still alive so i think i will keep it for my own recipe collection just to let you know i personally love it

[@BackyardChef]

Wonderful! Thank you for sharing. Best, Rik

[@darlenebradley6756]

Love this recipe! I'm going to do it up with dried cranberries (after I make it with the sultanas and raisens). Aldi sells a white/cranberry cheddar that would pair well with this. I just love how tickled you get with the results of your creations!

[@BackyardChef]

Thank you. Best, Rik

[@lucilledion5344]

definitely trying this !!!!!!!!! thanks for the recipe chef !!

[@BackyardChef]

Thank you. Best, Rik

[@lucilledion5344]

@@BackyardChef Prepped the ingredients during the night (couldn't sleep, kept thinking about this bread !), baked it when I got up, made coffee, had 2 slices for breakfast, with aged cheddar of course , and thought I had gone to heaven !!! A keeper recipe ! Thanks again !!

[@neilanthonyhaywardlewis8978]

Can't beat a lovely tea loaf 😊

[@BackyardChef]

Agreed, mate. Best, Rik

[@backwoodscountryboy1600]

I can't wait to give this a go.

[@BackyardChef]

Hope you enjoy it. Best, Rik

[@williamjundiaisp3562]

Hi Rik, I've been with you for just of 1 year, sometimes I look at old videos of your, they are great as well! As a suggestion, what about Branstone pickle and Heinz Salad cream recipe? Here in Brazil we can't get them. Thanks and take care.

[@BackyardChef]

Great suggestion! Here is an identical salad cream ttps://kzbin.info/www/bejne/rH6aaZ2bnJqpqaM Branston was going to be difficult could get hold on an ingredient - I have this week, from Australia. Branston will be made soon. Best, Rik

[@scrane5500]

Looks great--love all the spices! Going to try this fully plant-based as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thanks for sharing

[@BackyardChef]

Hope you can adjust - its worth it. Best, Rik

[@waynetaylor9631]

I've never tasted bara birth before so made it tonight and it's amazing and so easy to make, I made the egg rolls tonight too and ate four of them 😊 Thanks Rik

[@BackyardChef]

Wonderful! That's what we like to hear. Well done. Best, Rik

[@angelacollinge4735]

Thank you for this wonderful tea bread. I had to make one change as my daughter isn’t too fond of the tea flavour, so I soaked the fruit overnight in a weaker solution of tea. I then substituted fresh orange juice instead of the extra tea to mix the ingredients and was delighted with the end result.

[@BackyardChef]

Good substitutions. Well done, indeed. Best, Rik

[@LoneRanger100]

A belter indeed! Gotta get a loaf tin now…

[@BackyardChef]

Sounds like a plan. Best, Rik

[@juintevrucht6079]

Another grenat recipe, Rik.

[@BackyardChef]

Thank you. Best, Rik

[@maireynon3763]

😊bars brith with butter is lush.im in Swansea south Wales and follow your lush cookie ng.well done and you say d bara birth very good 😅😅😅😅

[@BackyardChef]

Awesome! Thank you! Best, Rik

[@jenniferdubois9501]

Mmm looks devine!

[@BackyardChef]

Thank you. Best, Rik

[@Canalcoholic]

Haven't made this in ages, about to be rectified. Tea stewing and fruit weighed.

[@BackyardChef]

Sounds like a plan! Best, Rik

[@Canalcoholic]

​@@BackyardChef I can't believe how many other KZbin recommendations I'm getting for bara brith and Irish barm brack, which looks like the same thing. Watched yours a couple of times, liked it, saved it and baked it. It's pretty damned good.

[@BackyardChef]

Thank you. Best, Rik@@Canalcoholic

[@jenniferdubois9501]

I'm so excited our making some Welsh food! 😍😁

[@BackyardChef]

Hope you like it! Best, Rik

[@diane9501]

Another great recipe, just loving these old recipes Rik easter not far away and my family love hotcross buns, i have tried many recipes but my cross always seems too tough yet the bun itself is always a success. I would love to get it perfect this year can you do a hotcross bun recipe please

[@BackyardChef]

Its is scheduled already. Thank you. Best, Rik

[@annasutton8078]

Hi Rick, I have a last got round to making this. I made half the amount and cooked in two parchment lined foill tins. I used less sugar and a little more fruit. As hubby dosent eat eggs I used a teaspoon of baking powder. I am happy with the result.

[@BackyardChef]

Great job! Sounds like you cracked it! Thanks for sharing. Best, Rik

[@judgetoogood1033]

Gold Irish butter, nothing better than ❤❤❤

[@BackyardChef]

Thank you. Best, Rik

[@Canalcoholic]

I've made this a few times now, splitting your mix between two one pound loaf tins. I've also experimented with steeping liquids. Pepsi Max works well (other colas are available), as does strong black coffee, always assuming that you like other types of coffee cake. Next up will be rum & cola, and some cheap 'cooking wine'.

[@BackyardChef]

Wow! Thank you. Best, Rik

[@sherryallen2801]

You’ve inspired me!

[@BackyardChef]

You can do it! Best, Rik

[@pennykafai4645]

Been waiting for this one. My local market store will now lose a customer as I shall make my own. Yeah your pronunciation of bara brith was fine. This one you baked looks stunning, I really need a slice with some salty butter but you can keep the cheese 😂 thanks for sharing your recipe.

[@BackyardChef]

You can do it! It's a straight forward Tea Bread. Just mix and pour in. Most people don't make Tea Breads, because of steeping the fruit in Tea. They forget it needs to soak and plump up. However it is no work its pour in and leave it over night. Hope you have chance to make it. Best, Rik

[@edamundson743]

I make a yeast Bara Brith for our Gymanfa Tea each year.

[@BackyardChef]

Sounds amazing! Well done. Best, Rik

[@mirandamom1346]

If I didn’t already have all the ingredients for banana nut bread sitting on the counter, I’d be making this instead. Next time for sure!

[@BackyardChef]

Sounds great! Good luck. Best, Rik

[@maureen1506]

Looks delicious 😊

[@BackyardChef]

Thank you 😋Best, Rik

[@carladelagnomes]

Oh, I'm over here drooling! I wish we could smell through the screen (much less have a taste!). I have to try this one!

[@BackyardChef]

It's so good! Hope you make it, easy too! Best, Rik

[@chalkiememe4183]

Going to give this a bash over the weekend to share over coffee with one of my besties who’s Welsh. Watch this space 😝

[@BackyardChef]

Yes, amazing. Go for it! This is so easy to make and my word its delicious. Just steep the fruit in tea over night, plump it up. Let me know. Best, Rik

[@keithjones5268]

Looks nice I make 3 to 6 every weekend for family and friends I all ways put honey on the top I like some chilli cheese and a cupper

[@BackyardChef]

Sounds great! Thank for sharing. Best, Rik

[@RS-ln3ns]

THIS IS VERY SIMILAR TO THE MALT LOAF BREAD WHICH YOU'VE MADE BUT WITHOUT THE TREACLE AND THE MOLASSES.

[@BackyardChef]

Similar I guess, all recipes are versions of others. Best, Rik

[@ladiejaymes]

​​@@BackyardChefI've never thought of it this way, but you're absolutely correct.... Almost all recipes are versions and variations of others. A new perspective! 💯

[@RS-ln3ns]

IT'S GOOD TO HAVE DIFFERENT VERSIONS OF A RECIPE BECAUSE DIFFERENT PEOPLE MAY PREFER ONE VERSION, OVER THE OTHERS. EVERYONE HAS DIFFERENT TASTES.

[@BackyardChef]

Agreed! Best, Rik@@RS-ln3ns

[@BackyardChef]

They are - all very similar around the world. Ingredient changes here and there due to location or climate - that's all. That is why so many people can relate to food around the world. Best, Rik@@ladiejaymes

[@barbarahallowell2613]

That's so nce 😊😊😊

[@BackyardChef]

Thank you, Best, Rik