Bara Brith

[AndyP]

With thanks to Roger and Mrs Berry



Flash has lightened the colour somewhat, we used some real unrefined cane sugar, it is much darker.

 

[chataigner]

Looks Good !

 

[Rod]

Naughty but nice

Rod

 

[Newbie_Neil]

I do love it so much.

Welsh Neil

 

[AndyP]

Yep, tastes better than it looks. Forgot to mention that I added some chopped walnuts to the recipe.

 

[Mike G]

Did you soak it for 24 hours? Rush that stage and it isn't quite the same........but yum. One of my favourites. One of my regular cycle rides (before this house-building malarky took all my time away) was a 50 miler to Maldon and back, and at the halfway stage was a tea shop selling bara brith in huge slabs for just a few pennies.

 

[AndyP]

Not quite Mike, from yesterday afternoon until mid morning today, so about 18 hours. I have to stress that the smell, from the unrefined cane sugar, is gorgeous. After the overnight soaking it smelt like molasses/syrup.

Will have to do this again soon as because it does not use any fat it is very easy (for the kids) to slop it all together.

For Xmas I could easily add some whisky or dry sherry to the soaking mix.

 

[RogerS]

Must confess that I didn't like Mary Berry's recipe and threw the last few slices away. Too much like Xmas pudding for my taste and nothing like bread - which was what I drooled over when M&S did it.

 

[AndyP]

Try with real unrefined thick brown sugar, it could make the difference.

 

[RogerS]

Try with real unrefined thick brown sugar, it could make the difference.

I used the muscovado that she suggested but maybe using brown SR flour was a mistake?

 

[Gill]

It looks scrummy . Our local baker has just closed so now I have to bake all my own bread. It's very satisfying but it's another thing that eats into my woodwork time.