Description
Experience a modern, loaded take on traditional Welsh tea bread with these Bara Brith Bites. This recipe features a deep, caramel-like sweetness from muscovado sugar and a 12-hour tea soak that creates an incredibly moist, fruit-packed texture that is both gluten-free and dairy-free.
Ingredients
- 400g Dried Mixed Fruit
- 250g Light Muscovado Sugar
- 300ml Strong Hot Tea (made with 3 teabags)
- 350g Gluten-Free Self-Raising Flour
- 1 Large Egg
Instructions
- Steep three teabags in 300ml of boiling water to create a very strong tea, then pour it over the mixed fruit and muscovado sugar in a large mixing bowl. Cover the bowl and let the fruit soak for 12 hours.
- Sieve the gluten-free self-raising flour into the fruit mixture and fold gently until the flour is just incorporated into the syrupy fruit.
- Beat a large egg and fold it into the batter until the mixture is uniform and the egg is completely combined.
- Transfer the heavy batter into a lined 2lb loaf tin, smooth the top, and bake at 170°C (150°C fan) for 1 hour and 20 minutes, or until a skewer comes out clean from the center.
Notes
To achieve the signature sticky texture, do not skip the 12-hour soaking period as this is essential for hydrating the fruit and dissolving the sugar. If you prefer a more spiced profile, feel free to add a teaspoon of mixed spice or cinnamon to the flour before sieving.
- Prep Time: 12 hours 15 mins
- Cook Time: 1 hour 20 mins
- Category: Baking
- Method: Baking
- Cuisine: Welsh