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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
