National Geographic Traveller (UK)
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.
WHERE TO FIND IT:
Popty Tandderwen Bakery, part of the Spar shop in Betws-y-Coed. facebook.com/sparbetwsycoed