Dark Chocolate, Orange & Ginger Bara Brith Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
