Grilled Bara Brith Toast & Honey Butter (Welsh Style) | Arteflame

Introduction

There is something undeniably magical about the aroma of warm spices wafting through the crisp air. Imagine biting into a slice of dense, fruit-laden bread where the edges have been kissed by the fire, creating a crispy, caramelized crust that gives way to a tender, tea-soaked crumb. This Grilled Bara Brith is the ultimate comfort food, wrapping you in warmth like a heavy blanket on a chilly evening. Whether served as a rustic breakfast or a fireside dessert, it is purely delicious.

Why This Recipe is a Keeper

This dish bridges the gap between comforting heritage baking and the excitement of outdoor cooking. It transforms a humble tea loaf into a decadent treat without requiring complicated techniques. The addition of salted honey butter adds a savory richness that perfectly balances the deep sweetness of the dried fruits. It’s a crowd-pleaser that looks sophisticated but feels like home.

Kitchen Wisdom

• Patience is Key: Allow your dried fruits to soak for the full 12 hours. This ensures the fruit is plump and the loaf stays moist for days after baking.
• Watch the Heat: When grilling on the Arteflame, stick to the outer edges of the cooktop. The sugar in the fruit burns easily, so gentle heat is your friend to achieve that golden crunch without charring.

Make It Your Own

If you prefer a non-caffeinated version, swap the strong black tea for hot orange juice or rooibos tea for a fruity twist. You can also substitute the mixed spice with pumpkin pie spice or simply cinnamon if that’s what you have in your pantry.

Ingredients

For the Tea Loaf

• 450g (1 lb) mixed dried fruit (sultanas, raisins, and currants)
• 300ml (10 fl oz) strong hot black tea (such as Welsh Brew or Earl Grey)
• 175g (6 oz) dark brown soft sugar
• 450g (1 lb) self-raising flour
• 1 large egg, beaten
• 1 tsp mixed spice (pumpkin pie spice can be a substitute)

For the Topping

• Unsalted butter, softened (room temperature)
• Quality honey
• Sea salt flakes (optional, for garnish)

Instructions

Step 1: Soaking the Fruit

1. Place the 450g of mixed dried fruit into a large mixing bowl.
2. Pour 300ml of hot, strong black tea over the fruit.
3. Stir in the 175g of dark brown sugar until it begins to dissolve.
4. Cover the bowl and let the mixture sit overnight (or for at least 6 to 12 hours). This step is crucial for plumping the fruit and ensuring a moist loaf.

Step 2: Mixing the Batter

1. Preheat your indoor oven to 160°C (325°F) and grease a 2lb loaf tin (or line it with parchment paper).
2. To the soaked fruit mixture, add the beaten egg, 450g of self-raising flour, and 1 tsp of mixed spice.
3. Mix gently with a wooden spoon until combined. Do not overmix; the batter will be thick and sticky.
4. Pour the batter into the prepared loaf tin and smooth the top.

Step 3: Baking the Loaf

1. Bake in the center of the oven for approximately 1 hour and 15 minutes to 1 hour and 30 minutes.
2. Test for doneness by inserting a skewer into the center; if it comes out clean, the loaf is ready.
3. Remove from the oven and let it cool in the tin for 10 minutes before transferring to a wire rack.
4. Allow the Bara Brith to cool completely. Note: It tastes even better if stored in an airtight container for two days before eating, allowing the flavors to mature.

Step 4: Grilling on the Arteflame

1. Fire up your Arteflame grill. You want a medium heat on the flat cooktop (plancha).
2. Slice the Bara Brith into thick, generous wedges (about 1 inch thick).
3. Lightly butter both sides of the slices to prevent sticking and aid caramelization.
4. Place the slices directly onto the flat steel cooktop. Grill for 1-2 minutes per side until the bread is toasted golden brown and the fruit edges begin to caramelize.

Step 5: Finishing with Honey Butter

1. Remove the toasted slices from the grill.
2. Immediately spread a generous amount of fresh softened butter on the hot bread so it melts into the crumb.
3. Drizzle with honey and sprinkle a pinch of sea salt flakes to finish. Serve warm.

Tips

Creating the perfect Grilled Bara Brith requires patience, specifically during the soaking stage. Never rush the hydration of the fruit; the tea needs time to break down the skins of the raisins and currants, which ensures the loaf stays moist for days. When it comes to grilling on the Arteflame, managing your heat zones is vital. Since this bread has a high sugar content from the fruit and brown sugar, it can burn quickly if placed on the hottest part of the grill near the center. Aim for the outer edges of the cooktop where the heat is gentler. This allows the bread to develop a golden, crunchy crust without scorching the delicate dried fruits. Finally, slice your bread thicker than you would for a sandwich—at least an inch thick—to ensure it holds up structurally while being flipped on the grill.

Variations

While the traditional recipe is timeless, Bara Brith is robust enough to handle various culinary twists. You can alter the flavor profile significantly by changing the soaking liquid or the spices used. These adjustments can tailor the dish to fit the season or a specific meal theme. Here are a few creative ways to modify this recipe:

• The Boozy Twist: Replace 50ml of the hot tea with whiskey or dark rum for a warming, adult kick.
• Citrus Zing: Add the zest of one orange and one lemon to the batter for a brighter, fresher flavor profile.
• Ginger Kick: Incorporate chopped stem ginger into the mix and use ground ginger instead of mixed spice.
• Chocolate Indulgence: Stir in a handful of dark chocolate chips before baking; they pair surprisingly well with the tea flavors.
• Nutty Crunch: Add 50g of chopped walnuts or pecans for added texture to contrast the soft fruit.

Best pairings

To truly elevate the experience of eating Grilled Bara Brith, you must consider what you serve alongside it. The rich, spiced flavors of the bread need beverages and sides that either cut through the sweetness or complement the savory notes of the butter. This dish is versatile enough to serve as a breakfast item, an afternoon snack, or a dessert.

• Welsh Tea: The most classic pairing is a mug of hot, strong tea (milk and sugar optional), which mirrors the ingredients inside the loaf.
• Sharp Cheddar Cheese: In Wales, fruit cake is often served with a slice of sharp, mature cheddar. The salty umami of the cheese balances the sweet, sticky fruit.
• Vanilla Bean Ice Cream: If serving this as a dessert, a scoop of cold ice cream melting over the hot, grilled bread is divine.
• Clotted Cream: For a decadent treat, swap the butter for a dollop of thick Cornish clotted cream.

Conclusion

Grilled Welsh Bara Brith with salted honey butter is more than just a recipe; it is an experience that brings history and modern outdoor cooking together. The transformation of a humble tea loaf into a caramelized, smoky delight showcases the versatility of your Arteflame grill. Whether you are looking to use up a loaf baked a few days prior or you are making it specifically for a gathering, the result is always a crowd-pleaser. The combination of hot, crispy edges, soft, spiced interiors, and the sweet-salty finish of the topping is comfort food at its finest. Give this recipe a try on your next grill night and enjoy a taste of Welsh tradition with a fiery twist.