Bara Brith Hydref (Autumnal Bara Brith)

Bara Brith Hydref (Autumnal Bara Brith) is a traditional Welsh (Cymric) recipe for classic teacake, but made with nuts and autumnal fruit. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Autumnal Bara Brith.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Serves:

10–12

Rating:

Tags : Baking Recipes Cake Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Dyma addasiad ychydig yn wahanol o fara brith sydd yn defnyddio cynhwysion tymhorol. Mae'n flasus iawn ac yn dda gyda coffi ond nid yw'n parau gyhyd a bara brith traddodiadol.

Cynhwysion:

300g o syltanas
1 ŵy
50g o siwgwr brown
250g o flawd codi
1/4 llwy de o feicarboand o soda
50g o gnau cyll wedi eu malu'n flawd
6 eirinen damswn wedi eu di-hadu a'u torri'n fân
2 afal coginio wedi eu gratio
300ml o de oer

Dull:

Cymysgwch y syltanas, siwgwr brown, eirin a'r afalau mewn powlen a thywalltwch y te oer am eu pen. Gorchuddiwch y bowlen a gadewch i'r cynhwysion socian dros nos. Drannoeth ychwanegwch y blawd, y beicarboand o soda a'r blawd cnau a chymysgwch yn dda. Trowch y gymysgedd i dun torth 1kg a rhodwch mewn popty wedi ei gyn-gynhesu i 150°C a phobwch am tua 90 munud neu nes fod pen y gacen wedi brownio a fod sgiwer wedi ei gosod yng nghanol y gacen yn dod allan yn lân. Gadewch y bara brith i oeri yn y tun am 10 munud cyn trosglwyddo i resel gwifren i oeri'n gyfan gwbwl.

English Translation

This is an adaptation that's a little bit different to the norm of the classic Welsh 'Bara Brith' (Mottled Bread), a rich teacake made with fruit and cold tea. This version uses seasonal fruit. It's very moist and flavoursome and goes very well with a cup of coffee though it does not last as long as normal Bara Brith.

Ingredients:

300g sultanas
1 egg
50g brown sugar
250g self-raising flour
1/4 tsp bicarbonate of soda
50g hazelnuts, ground to a flour
6 damson plums, pitted and finely chopped
2 cooking apples, grated
300ml cold tea

Method:

Mix the sultanas, brown sugar, plums and apples in a bowl and pour the cold tea over the top. Cover the bowl and set aside to soak over night.

The following day add the flour, bicarbonate of soda and the ground nuts and mix well. Turn the mixture to a 1kg loaf tin that's been oiled and floured then place in an oven pre-heated to 150°C and bake for about 90 minutes, or until the top of the cake has browned and a skewer inserted into the centre emerges cleanly.

Allow the bara brith to cool in the tin for 10 minutes then transfer to a wire rack to cool completely.

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