period, the air is knocked out of the mixture and it is allowed to prove once more. This period of preparation can take up to two hours, including the resting time for the bread mixture. It is then baked in an oven. Bara Brith is traditionally served at tea time, alongside tea. It is normally served in slices with butter spread on one side. Variations In Argentina, Bara Brith is also known as ("black cake"). One of the most traditional foods coming out of the Chubut valleys, it was brought by the Welsh settlers who started arriving in the country in 1865. Other variations exist within Wales. Lyne-Pirkis' version of the Bara Brith on The Great British Bake Off substituted a tea oil to replace the overnight soaking process for the fruit. In E. Smith Twiddy's The Little Welsh Cookbook, a cup of cold tea is included in the mixture, and marmalade is used as a glaze. Celebrity chef Bryn Williams uses lard in his recipe, and a combination of raisins and candied peel as the mixed fruit. The flavours of a Bara Brith have also been made into other types of food. Pemberton's Victorian Chocolates in Llanboidy, Carmarthenshire, developed a Bara Brith-inspired chocolate in 2009, using a tea-flavoured cream-filled chocolate complemented with dried fruit and possessing a cake-like texture. When Charles, Prince of Wales visited Ammanford, Carmarthenshire, in 2011, he tried Bara Brith ice-cream. It had been created by a local ice-cream parlour who knew of the Prince's fondness for the bread. See also Barmbrack References External links Argentine cuisine British breads Sweet breads Welsh cuisine Yeast cakes British tea culture British cakes