Dark Chocolate, Orange & Ginger Bara Brith Recipe

Introduction

Discover the rich flavors of this Dark Chocolate, Orange & Ginger Bara Brith, a traditional Welsh fruit loaf elevated with warming spices and a zesty twist. Perfectly moist and packed with dried fruit, dark chocolate, and a hint of citrus, it’s a delightful treat for any time of day.

Ingredients

• 3 strong black teabags
• 300g dried mixed fruit
• Butter, for 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 1 orange, zested
• 1 medium egg, beaten
• 230g self-raising flour
• ½ tsp mixed spice
• 1 tsp ground cinnamon
• Pinch of ground ginger
• 50g dark chocolate (for decoration)
• 2 oranges (optional, for dried peel decoration)

Instructions

1. Step 1: Place the teabags in a heatproof jug and pour over 350ml boiling water. Let it brew for 5 minutes.
2. Step 2: Tip the dried mixed fruit into a large heatproof bowl and pour over the hot tea. Cover and leave to soak overnight.
3. Step 3: Heat the oven to 170°C (150°C fan) or gas mark 3. Butter a 2lb loaf tin and line it with baking parchment.
4. Step 4: Sprinkle the dark brown soft sugar over the soaked fruit and stir to dissolve.
5. Step 5: Add the chopped stem ginger, 100g chopped dark chocolate, marmalade, orange essence or zest, beaten egg, self-raising flour, a pinch of salt, mixed spice, ground cinnamon, and ground ginger. Mix gently to form a thick batter.
6. Step 6: Spoon the batter into the prepared loaf tin and bake for 1 hour 15 minutes.
7. Step 7: Remove from the oven and leave the loaf in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
8. Step 8: To decorate, melt the 50g dark chocolate in short bursts in the microwave or in a heatproof bowl over simmering water, making sure the bowl doesn’t touch the water.
9. Step 9: If using dried orange peel, peel the oranges thinly, cut the peel into strips, pat dry with a kitchen towel, and bake on a tray at 90°C (or the oven’s lowest setting) for 3 hours, checking every 45 minutes. Let cool.
10. Step 10: Drizzle the melted chocolate over the cooled loaf and scatter with the dried orange peel strips for a beautiful finishing touch.

Tips & Variations

• Soaking the fruit overnight ensures the loaf is moist and full of flavor.
• Replace orange essence with fresh orange zest for a more natural taste.
• You can substitute stem ginger with crystallised ginger if preferred.
• For a nutty crunch, add chopped walnuts or pecans to the batter.
• If you don’t have dark chocolate, semi-sweet chocolate works just as well.

Storage

Store the bara brith wrapped in foil or in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 2 weeks or freeze for up to 3 months. Reheat slices gently in a warm oven or microwave before serving to bring back softness and aroma.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bara brith without soaking the fruit overnight?

While soaking the fruit overnight is ideal for moisture and flavor, you can soak it in hot tea for at least 2 hours if short on time. The loaf may be slightly less moist but still delicious.

What is bara brith and where does it come from?

Bara brith is a traditional Welsh tea bread made with mixed dried fruit and spices, often soaked in tea. Its name means “speckled bread” in Welsh, referring to the mottled appearance from the fruit within the loaf.

Dark Chocolate, Orange & Ginger Bara Brith Recipe

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★★★★★

4.7 from 97 reviews

• Author: Jake
• Total Time: approximately 12 hours (including soaking and cooling time)
• Yield: 1 loaf (about 8–10 slices) 1x

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Description

A rich and flavorful Bara Brith infused with dark chocolate, zesty orange, and warming ginger. This traditional Welsh fruit bread is soaked in strong tea overnight, then baked to moist perfection, topped with melted dark chocolate and optional dried orange peel for a delightful twist.

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Ingredients

Scale 1x2x3x

Tea Soak

• 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 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 dried peel)

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Instructions

1. Prepare the fruit soak: Place the teabags in a heatproof jug and pour over 350ml boiling water. Let it brew for 5 minutes. Transfer the dried mixed fruit to a large heatproof bowl and pour the brewed tea over it. Cover and leave to soak overnight to plump the fruit.
2. Preheat and prepare the tin: Heat the oven to 170°C (150°C fan)/gas mark 3. Butter a 2lb loaf tin thoroughly and line with baking parchment to prevent sticking.
3. Make the batter: Scatter the dark brown soft sugar over the soaked fruit and stir well to help it dissolve. Then add the 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 all ingredients together until a thick, even batter forms.
4. Bake the bara brith: Spoon the batter into the prepared loaf tin, spreading it evenly. Bake in the preheated oven for approximately 1 hour and 15 minutes, until a skewer inserted comes out clean.
5. Cool the loaf: Take the bara brith out of the oven and leave it in the tin for 10 minutes to settle. Then turn it out onto a wire rack and allow to cool completely.
6. Prepare the decoration: Melt the 50g dark chocolate gently in the microwave using short bursts or in a heatproof bowl over simmering water, ensuring the bowl does not touch the water.
7. Optional dried orange peel: Peel the oranges and cut the peel into thin strips. Pat the strips dry with a kitchen towel and spread them on a baking tray. Bake at 90°C (or the oven’s lowest setting) for about 3 hours, checking and turning every 45 minutes, until dried. Let them cool completely.
8. Decorate the loaf: Drizzle the melted dark chocolate over the cooled bara brith and scatter with the dried orange peel for an elegant finishing touch.

Notes

• Soaking the dried fruit overnight in strong tea enhances the flavor and moisture of the bara brith.
• You can substitute orange essence with the zest of a fresh orange for a more natural citrus flavor.
• The optional dried orange peel adds a lovely crunchy texture and citrus aroma to the finished loaf.
• Ensure the batter is thick enough to hold together but not too dry; adjust flour slightly if needed.
• This loaf keeps well for several days wrapped tightly and tastes great toasted with butter.

• Prep Time: 15 minutes (plus overnight soaking)
• Cook Time: 1 hour 15 minutes
• Category: Baking
• Method: Baking
• Cuisine: Welsh

Keywords: Bara Brith, Welsh fruit bread, dark chocolate cake, ginger bread, orange zest dessert, tea soaked fruit bread