Henllan Bread
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Learn how to bake a traditional Welsh Bara Brith loaf in this cake recipe ????????
This tastes amazing! This is a really easy baking recipe for Welsh Bara Brith, a traditional loaf cake from Wales using mixed dried fruit and tea. Best enjoyed with lashings of butter.
The ingredients you need are;
250g mixed dried fruit
100g dark brown muscovado sugar
225ml strong hot tea (no milk)
a generous pinch of salt
1/4 tsp of ground cinnamon
1/4 tsp grated nutmeg
1 large egg, ideally free range, beaten
250g self raising flour.
Equipment
450g loaf tin greased and lined with greaseproof paper.
How to make this delicious bake;
Put the dried fruit, sugar in a heat proof mixing bowl and pour over the hot tea - remember no milk! Leave to soak ideally overnight.
Heat the oven to 160c/325f. Add the salt, nutmeg and cinnamon to the fruit to the fruit and tea and mix.
Add the flour and stir well to combine, making sure there are no lumps or pockets of flour.
Spoon into the prepared loaf tin and bake in the oven for 1 hour.
Its ready when you insert a skewer into the Bara Brith and it comes out clean.
Leave the tin on a wire rack to cool for 15 minutes. Remove from the tin and continue to cool on the rack until completely cool.
Spread thickly with butter and enjoy!
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Get baking, get cooking and enjoy.
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088 Bara Brith Welsh Tea Bread
Nonno Giorgio and Rory Cooking Italian for Weight Loss
Bara Brith Tea Cake
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This channel, called Nonno Giorgio and Rory cooking Italian for weight loss, is not about weight loss per se but about cooking tasty healthy meals that can also help you lose weight or maintain weight. The intro video number 001 will help you better understand what the channel’s all about and be an introduction to who we are, where we live and how we cook. The rest of the videos will be either recipes that you can follow and make and enjoy or information such as fasting health and so on.
Intro video:
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Recipe: Bara Brith- Welsh Tea Bread
Ingredients
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2 cups of mixed fruit - raisins, sultanas, currants and lemon and orange candied peel
1 1/2 cups of hot, strong tea
1cup self rising flour
1 teaspoon of mixed spice (allspice)
1/2 cup dark brown sugar
1 egg, beaten
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Directions
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Put the dried fruit in a bowl and pour over the tea.
Mix in the sugar, stirring well. Leave to soak for 6 hours or overnight.
Next day, sift the flour and spice into the soaked fruit, no need to drain the tea, and stir in the egg. Blend well.
Preheat the oven to 350F°F.
Grease a loaf pan and pour in the mixture.
Bake for about 50 minutes until the cake has risen and it is cooked through.
Cool on a rack.
Contact information
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FACEBOOK GROUP:
INSTAGRAM: georgefebish
EMAIL: georgefebish@yahoo.com
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Music
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Italian Morning by Twin Musicom is licensed under a Creative
Commons Attribution license ()
Artist: Morning Stroll - Free
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Camera & Computer Equipment Used
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iPhone 12 Pro Max Running IOS 14
Mac Book Pro running Catalina 11.0.1
iMovie Video Editing Software 10.2.1
Zhiyun Smooth 4 Gimbal to stabilize my videos
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Thank You,
George Febish & Aurora Donnelly
Disclaimer: All the Photos & Videos in this VLOG were taken by George.
Chris's favourite cake for a Sunday afternoon with a cup of tea!
We don’t do a lot of baking on our channel but I just had to share my recipe for a moist and fruity tea bread, it's one of Chris's absolute favourite cakes and is perfect for a Sunday afternoon with a cup of tea!
Free printable recipe is available on our site:
Ingredients:
150 g (3/4 cup) sultanas
150 g (3/4 cup) raisins
300 ml (just over 10 fl oz) hot tea
250 g (2 cups + 1 tbsp) plain (all-purpose) flour
2 tsp baking powder
200 g (1 cup + 2 tbsp) soft light brown sugar
1 tsp mixed spice
2 tbsp melted butter
2 medium eggs
Instructions
1. Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
2. Preheat the oven to 170°C/325°F and line a 2lb loaf tin with baking parchment or a tin liner.
3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the butter and eggs - using a wooden spoon or spatula.
4. Add in the raisins, sultanas and any liquid left in the bowl. Stir together until everything is thoroughly combined. It will be a very wet dough.
5. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
6. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes.
7. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Notes
This cake should keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Mixed Spice is typically a British blend of spices normally consisting of cinnamon, nutmeg, cloves and all spice although other spices can be present depending on the brand. If you’re in the US then it is similar to pumpkin pie spice mix.
#CookingShow #Cake #Baking
Bara Brith by Nigella Lawson
Prep: 15 mins (plus leave overnight). Cook: 50 mins. Serves: 10 generous slices.
We’re very excited about Nigella Lawson’s latest exclusive-to-Ocado recipe. A Welsh classic that’s surprisingly easy to make. Here’s why Nigella chose to share it…
“I have a particular fondness for this dried-fruit tea bread. My late sister Thomasina lived and worked in Wales, and my first taste of bara brith came courtesy of her neighbour, Dai, more than 30 years ago. It’s extraordinarily simple to make: you steep dried fruits, mixed spice and treacly sugar in hot tea overnight, then the next day you stir in an egg and some flour and pop it in the oven. The only difficult thing is having to wait a couple of days before eating it – but to taste bara brith at its best, I would beg you to be patient. I spread slices generously with Welsh salted butter. It would be rude not to. Love, Nigella xx”
Perfect for St David’s Day, or any afternoon when you’re looking for something delicious and comforting, this bara brith recipe is one of our favourite Nigella recipes yet.
Get the recipe here: ocado.com/nigellabarabrith
Naomi Boyd makes Welsh Cakes—Home Cooked
Naomi Boyd is a Community Manager for Microsoft Advertising and a co-chair of GLEAM (Microsoft's Global LGBTQI+ Employees and Allies at Microsoft). Having struggled with anxiety, depression, and an eating disorder, Naomi found refuge in baking, one way she restored her relationship with food.
Home Cooked is a Microsoft Life series dedicated to exploring the lived experience of the people of Microsoft one dish at a time.
Follow along @MicrosoftLife on Instagram, Twitter, and Facebook. For more stories about the people of Microsoft, visit
Welsh cakes
12-24 servings
8 oz all-purpose flour, plus extra to roll
4 oz salted butter
4 oz sugar, plus 2 oz to sprinkle
4 oz currants
1 large egg
2 oz milk
pinch of allspice
DIRECTIONS
1. Use your fingers or pastry cutter to rub the butter into the flour. Next, add the sugar, currants, and allspice to the flour mixture. Then, add the egg and milk, and mix until it all comes together as a smooth dough. If it is very dry, add more milk.
2. Use a rolling pin to roll out the dough to ¼-inch thickness. Cut into 2-inch rounds with a cookie or biscuit cutter.
3. Cook on a smooth dry griddle or a thick frying or cast-iron pan for about 5 minutes per side, until golden brown. Remove from the pan, sprinkle with the remaining sugar while warm, and serve.
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