The BBC Good Food logo
Dark chocolate, orange & ginger bara brith cut into slices

Dark chocolate, orange & ginger bara brith

Magazine subscription – Try your first 5 issues for only £5
  • 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)


  • 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)


  • 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


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating


Sponsored content