Dark Chocolate, Orange & Ginger Bara Brith Recipe
This Dark Chocolate, Orange & Ginger Bara Brith is a delectable Welsh fruit loaf infused with strong black tea, dried mixed fruit, stem ginger, and rich dark chocolate. Soaked overnight and baked until moist and flavorful, it’s then beautifully decorated with melted dark chocolate and optional candied orange peel for an elegant finish. Perfect for teatime or a special dessert, this recipe combines warm spices and citrus zest to create a deeply satisfying and aromatic treat.
- Prep Time: 15 mins + overnight soaking
- Cook Time: 1 hr 15 mins + 3 hrs (optional for candied peel)
- Total Time: 1 day 15 mins (including soaking and peel drying)
- Yield: 1 loaf (approx. 8–10 slices) 1x
- Category: Baking
- Method: Baking
- Cuisine: Welsh
- Diet: Vegetarian
Ingredients
Scale
Tea and Fruit Soak
- 3 strong black teabags
- 300g dried mixed fruit
Bara Brith 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 of orange essence, or zest of 1 orange
- 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 (optional, for making candied peel)
Instructions
- Soak the fruit in tea: Place the 3 strong black teabags in a heatproof jug, pour 350ml boiling water over them, and let brew for 5 minutes. Transfer the dried mixed fruit to a large heatproof bowl and pour the brewed hot tea over it. Cover and leave to soak overnight for the flavors to meld and fruit to plump up.
- Prepare the baking tin and preheat oven: Heat the oven to 170°C (150°C fan) or gas mark 3. Butter a 2lb loaf tin and line it with baking parchment to prevent sticking.
- Make the batter: Scatter the dark brown soft sugar over the soaked fruit mixture and stir well to dissolve the sugar. Add the roughly chopped stem ginger, chopped dark chocolate (100g), marmalade, orange essence or orange zest, beaten egg, self-raising flour, mixed spice, ground cinnamon, ground ginger, and a pinch of salt. Mix everything thoroughly to form a thick batter.
- Bake the bara brith: Scrape the batter into the prepared loaf tin and level the top. Bake in the preheated oven for 1 hour and 15 minutes until a skewer inserted in the center comes out clean.
- Cool the loaf: Remove the bara brith from the oven and leave it to rest in the tin for 10 minutes. Then turn it out onto a wire rack and allow it to cool completely.
- Prepare candied orange peel (optional): If decorating with candied peel, peel the oranges and cut the peel into strips. Pat dry with kitchen paper, then scatter the peel pieces on a baking tray. Bake at 90°C or your oven’s lowest setting for 3 hours, checking every 45 minutes, until dried and crisp. Let cool completely.
- Melt the chocolate for decoration: Melt 50g dark chocolate gently in short bursts in the microwave or in a heatproof bowl set over simmering water (ensuring the bowl doesn’t touch the water). Stir until smooth.
- Decorate the bara brith: Drizzle the melted chocolate over the cooled loaf and scatter the candied orange peel on top, if using, for an elegant finishing touch.
Notes
- Soaking the dried fruit overnight in tea ensures a moist and flavorful bara brith.
- Stem ginger adds a lovely spicy warmth balancing the sweetness and chocolate.
- Using self-raising flour avoids the need for additional raising agents.
- The candied orange peel is optional but adds a beautiful tangy crunch and decoration.
- If orange essence is unavailable, fresh orange zest can be used as a natural substitute.
- Store the bara brith in an airtight container to keep it fresh for several days.
Keywords: Bara Brith, Welsh fruit loaf, dark chocolate, ginger, orange, tea soaked fruit, spiced loaf, homemade cake, teatime recipe
