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Dark chocolate, orange & ginger bara brith cut into slices

Dark chocolate, orange & ginger bara brith

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus overnight soaking and 3 hrs drying (optional)
  • Easy
  • Serves 8-10

Try a twist on bara brith – the classic Welsh teacake – made with chocolate, orange and ginger. It's perfect for celebrating St David’s Day

  • Vegetarian
Nutrition: Per serving (10)
NutrientUnit
kcal341
fat7g
saturates4g
carbs64g
sugars45g
fibre3g
protein5g
salt0.3g
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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 use 1 orange, zested
  • 1 medium egg, beaten
  • 230g self-raising flour
  • ½ tsp mixed spice
  • 1 tsp ground cinnamon
  • pinch of ground ginger

For the decoration

  • 50g dark chocolate
  • 2 oranges (optional)

Method

  • STEP 1

    Drop the teabags into a heatproof jug, pour over 350ml boiling water from the kettle and leave to brew for 5 mins. Tip the dried fruit into a large heatproof bowl and pour over the hot tea. Cover and soak overnight.

  • STEP 2

    Heat the oven to 170C/150C fan/gas 3. Butter a 2lb loaf tin and line with baking parchment. Scatter the sugar over the soaked fruit and stir to dissolve. Add the ginger, chocolate, marmalade, orange essence, egg, flour, a pinch of salt and all the spices, then mix to a thick batter.

  • STEP 3

    Scrape into the tin and bake for 1 hr 15 mins. Leave in the tin for 10 mins, then turn out onto a wire rack to cool.

  • STEP 4

    To decorate, melt the chocolate in short bursts in the microwave, or in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn’t touch the water. If you’re making the dried peel, peel the oranges and cut the peel into strips. Press dry with a kitchen towel, then scatter over a baking tray and bake at 90C or your oven’s lowest setting for 3 hrs, checking every 45 mins. Leave to cool. Drizzle the chocolate over the loaf and scatter with the peel.

Goes well with

Recipe from Good Food magazine, March 2022

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