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Bara Brith

Serves: 8

Cost CuttingFreezes Well

This is not the traditional recipe for bara brith, meaning 'speckled bread', as the original recipe was based on an yeasted bread. However this version is widely served and makes a beautifully moist cake as the dried fruit is soaked overnight in tea.

Bara Brith Recipe: Veggie Magazine


400g mixed fruit (e.g. sultanas, raisins, currants)

300ml strong, hot tea

250g self-raising flour

1 tsp mixed spice

100g dark muscovado sugar

1 free-range egg, beaten

Honey to glaze


  • Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak for at least 6 hours or overnight.
  • Next day, sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Blend well together.
  • Preheat the oven to 180C/350F/Gas 4. Line a 900g loaf tin with baking paper and pour in the mixture.
  • Bake for approximately one hour until the cake has risen and cooked through. Leave to cool on a rack and store for 2 days before eating. Serve sliced with butter. This mixture can be doubled to make 2 loaves and will keep for up to seven days.
  • Warm a little honey to drizzle over the surface of the warm cake for a glazed topping.
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