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Unyeasted Bara Brith Williams-Style

A community recipe by

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This recipe has been made on the Welsh side of my family in Carmarthenshire since the 19th C.


Serves: 10

  • 12½ fluid ounces cold tea
  • 7 ounces soft dark brown sugar
  • 12 ounces mixed dried fruit (or 10 oz sultanas, raisins, jumbo sultanas and currants plus 2 oz whole citron peel - the green one, chopped)
  • 10 ounces all-purpose flour (unbleached, preferably organic)
  • 2 teaspoons baking powder
  • 1 teaspoon freshly ground pumpkin pie spice
  • 1 large well beaten egg (organic)


Unyeasted Bara Brith Williams-Style is a community recipe submitted by Anonymous and has not been tested by so we are not able to answer questions regarding this recipe.

  • Soak the fruit and sugar in the tea overnight then stir in the sugar and mix well.
  • Sieve the flour, baking powder and spice together and mix thoroughly into the fruit mixture.
  • Stir in the beaten egg until everything is well mixed.
  • Divide the batter into two 1lb/450g loaf tins (greased and lined) and bake at 180ºC for 1 hour or until the skewer test works, try 1 hr 30 mins if using the larger tin.
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