It's St David’s Day!

To mark our national day, Welsh chef Anna Evans has shared her recipe for Warm Sticky Bara Brith, and it looks amazing!

Head Chef of The Potted Lobster, Abersoch, Anna Evans oversees menu creation and produce sourcing at the restaurant on the picturesque Llyn Peninsula.

Welsh Chef Anna Evans. Image: The Potted Lobster/Luya

Welsh Chef Anna Evans. Image: The Potted Lobster/Luya

Anna is passionate about the produce of Wales celebrating the finest regional ingredients in her dishes.

Located on the picturesque Llyn Peninsula in North-West Wales, The Potted Lobster, Abersoch serve a seasonal menu focused on the bountiful fish and seafood from the surrounding areas.

Anna is passionate about the produce of Wales taking great pride in using the finest regional produce every day. The restaurant uses lobsters from the Porthdinllaen Coast which is located just 12 miles away. Whilst specialising in fish and seafood, Anna’s Italian heritage is displayed in the fresh pasta dishes on offer.

Anna said: “Wales truly has some of the best fresh produce available, being able to work with locally sourced seafood and fish on a daily basis is a chefs dream. As a Welsh chef I want to shine a spotlight on the produce of the country and shout about Wales being a culinary hotspot."

Welsh Chef Anna Evan’s Warm Sticky Bara Brith Cake

Ingredients:

  • 485ml water
  • 25ml vanilla essence
  • 325g chopped dates
  • 50g golden syrup
  • 8g bicarbonate of soda
  • 1 earl grey tea bag
  • 100g mixed dried fruits
  • Zest of 1 orange
  • 1 tbsp mixed spice
  • 165g unsalted butter
  • 105g caster sugar
  • 65g demerara sugar
  • 65g muscovado sugar
  • 5 eggs
  • 320g plain flour
  • 20g baking powder
Welsh Chef Anna Evans St Davids Day Bara Brith recipe. Image: The Potted Lobster/Luya

Welsh Chef Anna Evans' St David's Day Bara Brith recipe. Image: The Potted Lobster/Luya

Method:

  • Soak the mixed fruit and Earl Grey tea bag in the water – preferably overnight.
  • Add the soaked mixed fruit and liquid into a saucepan, add in the vanilla essence, chopped dates, golden syrup and bring to the boil.
  • Once boiled, remove from the heat and whisk in the bicarbonate of soda.
  • In a mixing bowl cream together the butter and three different sugars until pale and fluffy, then gradually add in eggs until combined
  • Add the soaked fruit to the egg mix and fold in the plain flour and baking powder
  • Pour the cake batter into a lined cake tin and place in the centre of the oven pre-heated to 150°C for 60 minutes until cooked through

If you try it, let us know how you got on!