Bara brith from The British Baking Book: The History of British Baking, Savory and Sweet (page 66) by Regula Ysewijn

  • dried yeast
  • raisins
  • eggs
  • plain flour
  • lard
  • mixed spice (UK)
  • currants
  • black tea
  • candied citrus peel

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Earl Grey tea for black tea, pumpkin pie spice for mixed spice, and butter for lard. Currants and raisins must soak in tea overnight. Dough must prove 1 hour.

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