Mary Berry Bara Brith Recipe

There’s something about the smell of tea-soaked fruit and spice drifting from the oven that just settles the soul, isn’t there? My gran used to make Bara Brith every Easter — I remember her wrapping it in a clean tea towel and hiding it in the cupboard to “let the flavours marry.” We weren’t allowed to touch it for a full day, which felt like torture when you were seven and could smell sugar from a mile away.

Mary Berry’s version stays true to tradition but gives you just enough wiggle room to make it your own. It’s not fancy, but it’s honest. Dense, sticky, sweet in all the right ways — and it’s somehow even better two days later (if you’ve got the willpower to wait). This is the kind of cake you bake on a rainy weekend, with the telly murmuring in the background and a strong brew close by.

Why You’ll Love It

• It tastes even better the next day (some sort of dark fruity magic).
• You don’t need a mixer — just a bowl, a spoon, and a bit of patience.
• Perfect with butter, but even plain it’s lush.
• No icing, no fuss — all the flavour comes from the tea-soaked fruit.
• You can tweak it loads: swap in brandy, toss in nuts, go wild.
• Keeps for days (and freezes beautifully too).

Ingredients

• 300ml strong Assam black tea
• 500g mixed dried fruits (sultanas, raisins, currants)
• 50g candied orange peel
• 150g dark brown sugar
• 3 tbsp orange marmalade
• 300g all-purpose flour
• 1 tsp mixed spice
• 1 large egg, beaten
• 50g butter, melted
• 150ml milk
• 2 tbsp apricot jam (for glazing)
• Optional: a splash of brandy (for a cheeky twist)

How to Make It

Soak it overnight:

Steep your dried fruits and orange peel in the hot Assam tea. Cover the bowl and leave it overnight. Yes, overnight. It’s worth it, promise.

Get the oven going:

Next day, preheat your oven to 160°C (fan). Grease a 900g loaf tin or line it with parchment if you’re feeling proper.

Stir in the good stuff:

To your soaked fruit, add the brown sugar, marmalade, and mixed spice. Stir until it smells like Christmas and looks like chunky porridge.

Add the wet ingredients:

In go the beaten egg, melted butter, and milk. Stir gently — you’re not whisking meringue here.

Fold in the flour:

Gradually add the flour and fold it in until you’ve got a thick, sticky batter with no streaks.

Bake it slow:

Pour the batter into your tin and smooth the top. Bake for about 1 hour — check it’s done with a skewer; it should come out clean or with just a sticky crumb.

Glaze while warm:

While it’s still hot, brush the top with warmed apricot jam for that glossy, posh finish. If you’re using brandy, now’s the time to drizzle.

Leave it alone (really):

Let it cool completely, then wrap it up and ignore it for 24 hours. Trust me — it gets better.

Common Mistakes and How to Dodge Them

My fruit sank to the bottom!
Toss your dried fruits in a spoonful of flour before adding them — it helps suspend them in the batter.

It turned out dry…
You probably overbaked it or your oven runs hot. Keep an eye from the 50-minute mark.

It’s bland!
Use proper tea — none of that weak builder’s stuff. Assam or Earl Grey works best. And don’t skip the marmalade!

Storage and Reheating

• Fridge: Keep wrapped or in an airtight tin for up to 5 days. It actually gets moister.
• Freezer: Wrap in cling film and freeze slices for up to 3 months.
• Reheat: Gently warm slices in the oven or microwave. Lovely toasted with butter, too.

Frequently Asked Questions

Can I use a different tea?
Sure, just make it strong. Earl Grey adds a nice citrus twist if you’re into that.

Is it OK to add booze?
Absolutely. A splash of brandy or whisky in the tea works wonders. Just don’t overdo it — it’s not a cocktail.

Do I have to wait 24 hours?
Technically no. But if you want the full flavour, yes. It mellows and moistens overnight.

Can I leave out the apricot jam glaze?
Of course. You’ll miss the shine and sweetness, but the cake still holds its own.

Nutrition Facts (Per Serving)

• Calories: 280 kcal
• Total Fat: 8g
• Saturated Fat: 4g
• Carbohydrates: 50g
• Sugars: 25g
• Fibre: 2g
• Protein: 4g
• Sodium: 180mg

Try More Mary Berry Recipes:

• Mary Berry Meat And Potato Pie Recipe
• Mary Berry Peanut Brittle
• Mary Berry Pear Crumble