National Geographic Traveller (UK)

Bara brith


The name translates as ‘speckled bread’, which is accurate, as an authentic bara brith should be made with yeasted dough. While supermarke­t versions might feel more like fruit cake, the real deal is a wonderfull­y rich tea loaf laced with plump, tea-soaked dried fruit and mixed spice (or sometimes caraway). Perfect with a cuppa, as is customary in Wales, it should be served thickly spread with butter. It’s not uncommon to see bara brith used as part of a cheeseboar­d, as its sweet fruit pairs well with a mature cheddar such as Snowdonia Cheese’s Black Bomber.


Popty Tandderwen Bakery, part of the Spar shop in Betws-y-Coed.­coed

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