Tag Archives: Tea time

Bara Brith

Bara BrithImage: bbc.co.uk/food
Bara Brith
Image: bbc.co.uk/food

Along with Welsh Cakes, I remember my Welsh paternal Grandmother Gwen making this wonderfully sticky cake. Although this tea-bread is made using yeast by commercial bakers, my grandmother’s recipe for Bara Brith or ‘Mottled Bread’ uses a standard quick mix method once you’ve soaked the dried fruit in tea.

Makes 1 cake


  • 450g dried mixed fruit
  • 250g brown sugar
  • 300ml warm black tea (standard english tea-bag)
  • 2 tsp mixed spice
  • 450g self-raising flour
  • 1 free-range egg, beaten


  1. In a large bowl soak the fruit and sugar in strained tea and leave overnight.
  2. Next day preheat the oven to 170C/325F/Gas 3. 
  3. Line a 900g/2lb loaf tin with baking parchment.
  4. Mix the remaining ingredients into the fruit mixture and beat well.
  5. Pour the mixture into the loaf tin and bake the oven and bake for 1½ hours or until a skewer inserted into the middle comes out clean.

Serve, sliced thicky with plenty of butter.

Welsh Cakes

Welsh Cakesimage: bbc.co.uk/food
Welsh Cakes
image: bbc.co.uk/food

My Welsh grandmother, Gwen, always had a batch of these ready for when we went to see herwhen I was younger. So they still remind me of her. These griddle cakes are really quick ad easy to make and make a great tea time treat alongside with the other Welsh favourite; ‘Bara Brith‘.

Makes 8-10


  • 225g self-raising flour
  • 110g salted butter, diced
  • 85g caster sugar, plus extra for dusting
  • handful of sultanas
  • 1 free-range egg, beaten
  • milk, if needed
  • extra butter, for greasing


  1. Sift the flour into a bowl and add the diced butter.
  2. Rub with your fingertips, until the mixture resembles breadcrumbs.(You can pusle in a food processor if you’re feeling lazy)
  3. Add the sugar, sultanas and beaten egg and mix well to form a ball of dough, using a splash of milk if needed.
  4. Roll the dough out on a floured board to a thickness of about 5mm.
  5. Cut into rounds with a 7.5–10cm plain cutter.
  6. Rub a heavy iron griddle or pan with butter, wipe away the excess and place on the hob until it is heated through.
  7. Cook the Welsh cakes a few at a time for 2–3 minutes on each side, or until golden-brown.
  8. Remove from the griddle and dust with caster sugar while still warm.

They can be eaten warm or stored in an airtight container for a week