Description
These traditional Welsh Bara Brith Bites feature dried fruit soaked overnight in strong black tea for a deep, caramel flavor and moist texture. This gluten-free version is perfect for slicing thin and serving with salted butter for a classic tea-time treat.
Ingredients
- 450g Dried Mixed Fruit (raisins, currants, sultanas, and mixed peel)
- 225g Light Muscovado Sugar
- 1 pint (approx. 570ml) Strong Hot Black Tea (using 3 teabags)
- 450g Gluten-Free Self-Raising Flour
- 1 Large Egg, beaten
Instructions
- Steep three teabags in a pint of hot water to make a very strong tea.
- In a large mixing bowl, combine the dried mixed fruit and muscovado sugar, then pour the hot tea over them.
- Stir until the sugar is dissolved, cover the bowl, and leave the fruit to soak for 8 to 12 hours.
- Preheat the oven to 150°C fan (325°F) and line a 2lb loaf tin with parchment paper.
- Sieve the gluten-free self-raising flour into the soaked fruit mixture and fold together gently.
- Add the beaten egg and stir firmly until the batter is well-combined and glossy.
- Pour the mixture into the loaf tin and bake for 1 hour and 20 minutes, or until a skewer comes out clean.
- Allow the cake to cool completely in the tin before removing and slicing into bites.
Notes
For the best results, ensure your tea is exceptionally strong to balance the sweetness of the fruit and sugar. Since this is a gluten-free bake, it is crucial to let the loaf cool entirely before slicing to prevent crumbling and allow the structure to set properly.
- Prep Time: 10 mins
- Cook Time: 1 hour 20 mins
- Category: Snack
- Method: Baking
- Cuisine: Welsh