Petit BaraBrith

I was part of rugby sweepstakes at work with an informal prerequisite.
At every knock out, the applicable person are required to bake / cook food from their respective nations.

Soon we were enjoying assortment for elevenses; from courgette cupcakes (noted to be the national food of Samoa – which I so doubt), Fijian baked sweet potatoes to Scotland shortbreads.

When it came to my turn, I was still recovering from the shocking game lost by Wales.

I decided to make petit barabrith.

Barabrith, a scrum(my) Welsh fruit loaf made with tea, served with spread of salted butter.


Another recipe that I have improvised, tried and tested on unaccountable times.
Notably, once I baked these without any egg for a Hindu temple event (substituted with 1 tsp. of bicarbonate soda), and back in year 2012, I baked two loaves amid my last minute packing and taken them on-board my journey back to Malaysia, marked ‘specially’ for my dad.

Why petit version?

These should be baked at 150c, and in a loaf tin, could take between 1 – 1 ½ hours (also varies depending on individual ovens).
My petit versions bakes in lesser 30 minutes (35 minutes if you prefer these crusty).
Definitely best way to nibble too 🙂


290ml Hot water
2 tea bags (strength: strong)
200g Mixed dried fruits (Typically; Raisins, Currants, Orange peels)
195g Light Muscovado sugar
284g Self raising flour
60g Egg (Approx. 1 large egg)
½ tsp. vanilla essence
1g salt (Approx. a pinch)


1. Soak tea bags in hot water for 2-3 minutes. Remove.
2.  Add in the fruits to the tea, add vanilla essence. Soak for minimum 1 hour – overnight.
**I typically leave it to soak and cool, then refrigerate overnight.
3. Strain the fruits from the tea. Keep aside.
4. Beat egg till fluffy, using a strainer add the remaining tea.
5. Add in the sugar and salt. Mix well.
6. Now sift in the flour in 3-4 batches and whisk gently after each batch.
7. Stir in the fruits towards the end. It is a runny mixture.


8. Scoop into mould / loaf tin (lined) and bake at 150c;
Tin: 1 -1 ½ hours (last ½ hour at top deck)
Cake pop mould: 30-35mins (last 15-20mins at top deck)
9. Leave to cool for 5-10mins before removing from mould / tin. Serve with salted butter.

A simple yet delicious tea time favourite. Best served with ‘of course’ more freshly brewed tea.



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