Dark Chocolate, Orange & Ginger Bara Brith Recipe

Introduction

This dark chocolate, orange, and ginger bara brith is a delightful twist on the traditional Welsh fruit loaf. Infused with zesty orange, warming spices, and rich dark chocolate, it makes a perfect teatime treat or festive gift.

Ingredients

• 3 strong black teabags
• 300g dried mixed fruit
• Butter, for the tin
• 180g dark brown soft sugar
• 4-5 balls of stem ginger, roughly chopped
• 100g dark chocolate, chopped
• 2 tsp marmalade
• 2 drops of orange essence, or 1 orange, zested
• 1 medium egg, beaten
• 230g self-raising flour
• ½ tsp mixed spice
• 1 tsp ground cinnamon
• Pinch of ground ginger
• 50g dark chocolate (for decorating)
• 2 oranges (optional, for dried peel decoration)

Instructions

1. Step 1: Place the teabags in a heatproof jug and pour over 350ml boiling water. Let it brew for 5 minutes.
2. Step 2: Put the dried mixed fruit into a large heatproof bowl and pour the hot tea over it. Cover and leave to soak overnight.
3. Step 3: Preheat the oven to 170°C (150°C fan)/gas mark 3. Butter a 2lb loaf tin and line it with baking parchment.
4. Step 4: Sprinkle the dark brown sugar over the soaked fruit and stir gently to dissolve.
5. Step 5: Add the chopped stem ginger, 100g dark chocolate, marmalade, orange essence or zest, beaten egg, self-raising flour, a pinch of salt, mixed spice, cinnamon, and ground ginger to the bowl. Mix everything into a thick batter.
6. Step 6: Spoon the batter into the prepared loaf tin and smooth the top.
7. Step 7: Bake in the preheated oven for 1 hour and 15 minutes. When done, leave the loaf in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
8. Step 8: For decoration, melt the remaining 50g of dark chocolate either in short bursts in the microwave or over simmering water, ensuring the bowl doesn’t touch the water.
9. Step 9: Optional: To make dried orange peel, peel the oranges and cut the peel into strips. Pat dry with a kitchen towel, spread on a baking tray, and dry in the oven at 90°C (or the lowest setting) for about 3 hours, checking every 45 minutes. Let cool.
10. Step 10: Drizzle the melted chocolate over the cooled loaf and scatter with the dried orange peel if using.

Tips & Variations

• Soaking the fruit overnight in tea enhances the flavor and keeps the loaf moist.
• Try substituting stem ginger with crystallized ginger if unavailable.
• Adding a splash of orange liqueur instead of orange essence can deepen the citrus flavor.
• For a gluten-free version, use a gluten-free self-raising flour blend.

Storage

Store the bara brith in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly and freeze for up to 2 months. Thaw at room temperature before serving. Reheat slices gently in a microwave or toaster to enjoy warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ordinary tea instead of strong black tea?

Strong black tea is best as it imparts a deeper flavor and color to the fruit. Using a weaker tea may result in a less pronounced taste.

Is it necessary to soak the fruit overnight?

Soaking the fruit overnight allows it to absorb the tea’s flavors and soften, resulting in a moister, more flavorful loaf. If short on time, soak for at least a few hours.

Dark Chocolate, Orange & Ginger Bara Brith Recipe

---

★★★★★

4.8 from 95 reviews

• Author: Noah
• Total Time: Overnight soak plus approximately 5 hours (including baking, cooling and decorating)
• Yield: 1 loaf (serves approximately 8-10 slices) 1x

Pin Recipe

Print Recipe

Description

This Dark Chocolate, Orange & Ginger Bara Brith is a delightful twist on the traditional Welsh fruit loaf. Infused with strong black tea, soaked dried mixed fruit, warming spices, zesty orange, stem ginger, and rich dark chocolate, this moist and flavorful loaf is perfect for teatime or as a comforting treat. The loaf is baked to perfection, then decorated with melted dark chocolate and optional candied orange peel for a festive finish.

---

Ingredients

Scale 1x2x3x

Soaking Liquid and Fruit

• 3 strong black teabags
• 350ml boiling water
• 300g dried mixed fruit

Batter

• Butter, for greasing the tin
• 180g dark brown soft sugar
• 4–5 balls of stem ginger, roughly chopped
• 100g dark chocolate, chopped
• 2 tsp marmalade
• 2 drops orange essence or 1 orange, zested
• 1 medium egg, beaten
• 230g self-raising flour
• ½ tsp mixed spice
• 1 tsp ground cinnamon
• Pinch of ground ginger
• Pinch of salt

Decoration

• 50g dark chocolate
• 2 oranges, peeled (optional, for candied peel)

---

Instructions

1. Soak the Fruit: Place the 3 strong black teabags into a heatproof jug and pour over 350ml of boiling water. Let the tea brew for 5 minutes. Transfer the dried mixed fruit into a large heatproof bowl and pour the brewed tea over it. Cover and leave to soak overnight, allowing the fruit to fully absorb the tea.
2. Prepare the Oven and Tin: Preheat your oven to 170°C (150°C fan-assisted) or gas mark 3. Butter a 2lb loaf tin thoroughly and line it with baking parchment to ensure the loaf can be removed easily after baking.
3. Make the Batter: Sprinkle the dark brown soft sugar over the soaked fruit and stir until the sugar dissolves. Add the roughly chopped stem ginger, chopped dark chocolate, marmalade, orange essence or zest, beaten egg, self-raising flour, mixed spice, ground cinnamon, ground ginger, and a pinch of salt. Mix gently but thoroughly to combine everything into a thick batter.
4. Bake the Bara Brith: Spoon the batter into the prepared loaf tin and smooth the top with a spatula. Place the tin in the oven and bake for 1 hour and 15 minutes until the cake is firm to the touch and a skewer inserted in the center comes out clean. After baking, leave the loaf in the tin for 10 minutes to set before turning out onto a wire rack to cool completely.
5. Prepare Decoration: Melt the 50g of dark chocolate either in short bursts in a microwave or gently over a bain-marie, making sure the bowl doesn’t touch the simmering water. If you are making candied orange peel, peel the oranges carefully, cutting the peel into strips. Pat dry with kitchen towels and place the peel on a baking tray. Bake at 90°C (or the lowest temperature your oven allows) for 3 hours, turning every 45 minutes, until dried and slightly crisp. Let cool.
6. Decorate the Loaf: Drizzle the melted dark chocolate over the cooled bara brith. Scatter the candied orange peel over the top if you have prepared it, creating a beautiful and flavorful garnish. Allow the chocolate to set before serving.

Notes

• Soaking the fruit overnight in tea helps infuse it with moisture and flavor, giving the bara brith its characteristic taste and texture.
• Using self-raising flour helps the loaf rise, giving it a light yet dense crumb.
• Adjust the quantity of orange essence or zest depending on how strong you want the orange flavor.
• The candied orange peel is optional but adds a lovely decorative touch and complementary citrus flavor.
• Ensure the chocolate is melted gently to avoid burning and preserve its rich flavor.
• Store the bara brith wrapped in cling film or in an airtight container to keep it fresh for several days.

• Prep Time: 15 minutes plus overnight soaking
• Cook Time: 1 hour 15 minutes plus 3 hours for candied peel (optional)
• Category: Baking
• Method: Baking
• Cuisine: Welsh

Keywords: Bara Brith, Welsh fruit loaf, dark chocolate, orange, ginger, tea soaked fruit, festive bread, teatime cake, spiced loaf