17/10/2026
I have made Bara Brith three different ways on here before, but this little remix might be my favourite yet.
Tea and rum soaked fruit, warm spice, chunks of dark Welsh chocolate and a glossy brushing of Welsh honey while it is still warm. Truthfully, my cup of tea gets lonely at this time of year and requires something to keep it company. A thick slice of this with salted butter running down your fingers is very necessary.
Makes 1 large 2lb loaf
INGREDIENTS
300g mixed dried fruit
75g currants
50g mixed peel
50g halved glace cherries
250ml strong black tea
50ml dark rum
125g soft dark brown sugar
1 large egg
250g self-raising flour
1½ tsp mixed spice
1 tsp ground cinnamon
¼ tsp freshly grated nutmeg
Finely grated zest of 1 orange
Pinch of sea salt
100g dark Welsh chocolate, roughly chopped
To finish
2 tbsp Welsh honey
1 tbsp hot water
Method
Add the dried fruit, currants, cherries and mixed peel to a bowl. Pour over the hot tea and rum, cover and leave to soak overnight, or for at least 6 hours.
Heat the oven to 170°C / 150°C fan and line a 2lb loaf tin. Stir the brown sugar, egg and orange zest into the soaked fruit, including any liquid left in the bowl. Add the flour, mixed spice, cinnamon, nutmeg and salt, then fold together until just combined. Fold through the chunks of dark chocolate.
Spoon into the prepared tin and smooth the top. Bake for 55 to 65 minutes, until deeply golden and a skewer inserted into the centre comes out clean. A little melted chocolate on the skewer is absolutely fine. Cover loosely with foil towards the end if it is colouring too quickly.Mix the Welsh honey with the hot water.
As soon as the Bara Brith comes out of the oven, brush generously with the honey glaze. Leave in the tin for 15 minutes before transferring to a wire rack.Best served in thick slices with plenty of salted butter.
