Make Wales’ most famous tea bread for St. David’s Day using this recipe. It has the same ingredients as our previous recipe but is now tailored to American measurements.

1 and 1/4 cups brown sugar
1 ¾  cups of flour
1 to 1 ¼  cups of dried fruit of your choice (I used a mix of raisins, dried cranberries, and candied orange peel).
One large egg, beaten
1 ¾  cups self-rising flour. If you use all-purpose flour, be sure to add 1 teaspoon of baking powder per 1 cup of flour and sift together)
1 to 2 8oz cups of hot black tea

Soak the dried fruit in the hot tea and leave sitting overnight. Once the dried fruit is nice and plump, strain the fruit but keep the tea on hand. You may need some of this later in case the batter comes up a little dry.

When ready to start baking, preheat the oven to 350°F.

Crack the egg into a large bowl and using a whisk or an electric hand mixer, beat the sugar into the egg until it is incorporated into the egg.

Slowly start mixing the flour and the fruit into the egg and sugar mixture until well mixed. If the batter is a little bit dry, use a few spoonfuls of the tea and mix until you have your desired consistency.

Grease a 1lb bread loaf pan with butter or cooking spray. Spoon in the Bara Brith mixture and spread evenly. Bake for 1 hour or when an inserted toothpick comes out clean.

Serve buttered and with a nice cup of tea. Enjoy!

Dydd Gŵyl Dewi Hapus! (Happy St. David’s Day)

-CD



*Although self-rising flour is sold in the US, it is best not to use it in recipes calling for self-raising flour due to the fact that American self-rising flour has salt in it.