Amrywiaeth ar Fara Brith (A Variation on 'Bara Brith')
Amrywiaeth ar Fara Brith (A Variation on 'Bara Brith') is a classic Cymric (Welsh) for a traditional tea-bread of a dried fruit, flour, egg butter and sugar batter with milk and golden treacle. The full recipe is presented here and I hope you enjoy this classic Welsh version of: A Variation on 'Bara Brith' (Amrywiaeth ar Fara Brith).
250g o flawd codi
125g o fenyn, wedi ciwbio
125g o siwgwr brown meddal
2 ŵy
1 llwy de o sbeis cymysg
125g o syltanas
125g o gwrens
125g o resins
1 llwy fwrdd o driog melyn
1 llwy de o bowdwr pobi
300ml o lefrith
Dull:
Mewn powlen, rhwbiwch y menyn i fewn i'r blawd. Ychwanegwch y siwgwr, y sbeis, y ffrwythau a'r powdwr pobi yna cymysgwch yn drwyadl i gyfuno.
Curwch yn ŵyau ynghyd ac ychwanegwch i'r gymysgedd gyda'r llefrith a'r triog melyn.
Rhannwch y cytew rhwng dau dun torth 500g cyn eu trosglwyddo i bopty wedi ei gyn-gynhesu i 180°C a phobwch am 60 munud (gorchuddiwch pen y gacen gyda phapur gloyw os yw'n lliwio'n rhy gyflem).
Pan yn barod, gadewch i'r cacenau oeri yn y tuniau am 10 munud cyn eu troi allan ar resel gwifren i oeri'n gyfan gwbwl.
Gweinwch wedi tafellu gyda menyn a jam.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
In a bowl, rub the butter into the flour. Add the sugar, spice, the fruit and the baking powder then mix thoroughly to combine.
Beat together the eggs then add the cake mix along with the milk and the golden syrup.
Divide the resultant batter between two 500g loaf tins then transfer to an oven pre-heated to 180°C and bake for 60 minutes (cover the top with foil if it's colouring too quickly).
When done, allow the bara brith to cool in the tins for 10 minutes then turn out onto a wire rack to cool.
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