Dark Chocolate, Orange & Ginger Bara Brith Recipe

Introduction

This dark chocolate, orange, and ginger bara brith is a delightful twist on the traditional Welsh fruit loaf. Infused with warming spices, stem ginger, and zesty orange, it’s perfect for teatime or as a cozy treat 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 decorating)
• 2 oranges (optional, for dried peel)

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 the hot tea over it. Cover and soak overnight.
3. Step 3: Preheat 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: Scatter the dark brown sugar over the soaked fruit and stir gently 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, cinnamon, and ground ginger. Mix until you have a thick batter.
6. Step 6: Scrape the batter into the prepared loaf tin and bake for 1 hour 15 minutes.
7. Step 7: Allow the loaf to cool in the tin for 10 minutes, then turn it out onto a wire rack to cool completely.
8. Step 8: To decorate, melt the 50g of dark chocolate in short bursts in the microwave or over simmering water, making sure the bowl does not touch the water.
9. Step 9: If using dried peel, peel the oranges and cut the peel into strips. Press dry with a kitchen towel, then scatter on a baking tray and bake at 90°C (or the oven’s lowest setting) for 3 hours, checking and turning every 45 minutes. Allow to cool.
10. Step 10: Drizzle the melted chocolate over the cooled loaf and scatter with the dried orange peel if using. Let the chocolate set before serving.

Tips & Variations

• For a more intense orange flavor, use fresh orange zest instead of essence.
• Replace the stem ginger with crystallized ginger if preferred, adjusting sweetness accordingly.
• Try adding a tablespoon of orange liqueur to the soaked fruit for an adult twist.
• Use milk chocolate instead of dark chocolate for a sweeter variation.

Storage

Store the bara brith wrapped in cling film or airtight container at room temperature for up to 5 days. It also freezes well; slice before freezing and thaw slices as needed. To reheat, warm gently in the microwave or oven until just heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular tea bags instead of strong black tea?

Strong black tea works best to infuse the fruit and add depth of flavor, but if you only have regular tea, it will still work—just expect a milder taste.

Is it necessary to soak the fruit overnight?

Soaking overnight softens the dried fruit and allows it to absorb the flavors deeply. If short on time, soak for at least a few hours, but overnight gives the best results.

Dark Chocolate, Orange & Ginger Bara Brith Recipe

Print Recipe

★★★★★

4.7 from 76 reviews

This Dark Chocolate, Orange & Ginger Bara Brith is a rich Welsh fruit loaf infused with strong black tea, warming spices, and zesty orange. Soaked overnight fruit creates a moist and flavorful base, complemented by bold dark chocolate and spicy stem ginger. Finished with a drizzle of melted chocolate and optional homemade candied orange peel, this traditional treat is perfect for teatime or a cozy dessert.

• Author: Stella
• Prep Time: 15 mins plus overnight soaking
• Cook Time: 1 hr 15 mins
• Total Time: 1 day (including soaking and cooling)
• Yield: 1 loaf (approx. 12 slices) 1x
• Category: Baking
• Method: Baking
• Cuisine: Welsh
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soaking Ingredients

• 3 strong black teabags
• 300g dried mixed fruit

Batter Ingredients

• 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
• A pinch of salt

Decoration

• 50g dark chocolate
• 2 oranges (optional, for peel)

Instructions

1. Make the Tea Soak: Place the 3 black teabags into a heatproof jug and pour over 350ml boiling water. Let the tea steep for 5 minutes. Transfer the dried mixed fruit to a large heatproof bowl and pour the hot brewed tea over it. Cover and leave to soak overnight to plump the fruit and infuse flavor.
2. Prepare for Baking: Preheat your oven to 170°C (150°C fan or gas mark 3). Butter a 2lb loaf tin generously and line it with baking parchment for easy removal.
3. Make the Batter: To the soaked fruit bowl, scatter the dark brown sugar and stir gently to help it dissolve. Add the chopped stem ginger, 100g chopped dark chocolate, marmalade, orange essence (or orange zest), beaten egg, self-raising flour, mixed spice, ground cinnamon, ground ginger, and a pinch of salt. Combine everything thoroughly to form a thick, rich batter.
4. Bake the Loaf: Pour or scrape the batter into the prepared loaf tin, smoothing the top. Bake in the oven for 1 hour and 15 minutes, or until a skewer inserted into the center comes out clean. Allow the loaf to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
5. Make Candied Orange Peel (Optional): If using oranges, peel them carefully and cut the peel into thin strips. Pat the peel dry with a kitchen towel. Spread the strips on a baking tray and dry them in the oven at 90°C (or the oven’s lowest setting) for about 3 hours, turning/checking every 45 minutes, until they are dried out but still pliable. Remove and let cool.
6. Decorate with Chocolate and Peel: Melt 50g dark chocolate in short bursts in the microwave or over a double boiler, ensuring the bowl doesn’t touch the simmering water. Drizzle the melted chocolate over the cooled bara brith. Scatter the dried candied orange peel over the chocolate before it sets for a beautiful, flavorful finish.

Notes

• Soaking the fruit overnight is essential to achieve the best flavor and texture.
• You can substitute orange essence with freshly zested orange for a more natural citrus flavor.
• The dried candied peel is optional but adds a lovely decorative touch and extra zing.
• Ensure the loaf is completely cool before decorating to prevent melting the chocolate decorations.
• Storage: Wrap the cooled loaf well; it keeps for up to 1 week at room temperature and can be frozen for up to 3 months.

Keywords: bara brith, Welsh fruit loaf, dark chocolate, orange, ginger, tea loaf, traditional baking, spiced fruit cake