Gluten Free Bara Brith
This Traditional Bara Brith recipe made gluten free is such an easy bake to make, everything goes in one bowl, stir and bake for an hour - simple! Soak your fruit over night in tea for that added moist texture to this Welsh favourite recipe.
Servings: 10 slices
Calories: 279kcal
Ingredients
- 400 g dried mixed fruit any combination but I tend to use mixed fruit
- 250 g light muscovado sugar
- 300 ml strong hot tea I normally use 3 teabags and remove them before pouring onto fruit
- 350 g Gluten Free Self Raising Flour
- 1 large egg(s)
Instructions
- Boil kettle and add hot water to 3 teabags in a measuring jug, leave to steep (stew) whilst weighing other ingredients.
- Measure out the fruit and sugar in a large bowl, pour over the tea (with teabags removed) stir, cover with a tea towel and leave ideally for 8 or more hours.
- Read a book, watch 3 films, go to bed.....I just go back and give the fruit a stir form time to time.
- Stir sugar and fruit mixture to mix in any sugar that has settled at the bottom of the bowl, weight out the flour and sieve into the fruit mixture, stir to combine.
- Next add the beaten egg and mix to combine.
- Pour into a greased and lined 2lb loaf tin. NOTE: you may have a bit extra, see how it goes but this cake does not rise massively so don't be scared to fill the tin quite high.
- Cook on 170°C | 150°C fan | 325°F | Gas 3 for 1 hour 20 mins before checking, it will be crispy on top.
- Check the loaf is baked through by inserting a skewer or cocktail stick. If not return to the oven for another 5 mins (maybe cover with foil loosely if getting too brown on top).
- Once baked, remove from the oven and leave to cool to room temperature.
- This cake is super scrummy served with lots of butter and a cup of tea!
Nutrition
Calories: 279kcal | Carbohydrates: 66g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 17mg | Potassium: 254mg | Fiber: 6g | Sugar: 40g | Vitamin A: 27IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 2mg