Welsh rarebit muffins
Get the kids to help make these yummy muffins, perfect for lunchboxes
Bara brith
Cuts into 10 slices
Easy
Prep:
Cook:
Plus overnight soaking
Good Food reader Win Morgan shares her recipe for this traditional Welsh tea bread loaf with mixed spice. Serve sliced and spread with butter
Skip to ingredients
- 300g mixed dried fruit
- 200g light muscovado sugar
- 1 orangezested
- 250ml hot black tea
- 350g self-raising flour
- 2 tsp mixed spice
- 1 eggbeaten
- 50g softened butterplus extra for the tin and to serve (optional)
Nutrition: per slice
- kcal321
- fat5g
- saturates3g
- carbs64g
- sugars40g
- fibre2g
- protein5g
- salt0.5glow
Method
step 1
Tip the dried fruit into a heatproof bowl along with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
step 2
Heat the oven to 160C/140C fan/gas 3. Butter the base and short sides of a 900g loaf tin and line with a long strip of baking parchment.
step 3
Tip the flour and mixed spice into a bowl, then beat in the fruit and its soaking liquid. Add the egg, followed by the butter. Beat until you have a well combined, stiff batter, then tip this into the prepared loaf tin.
step 4
Bake for 1 hr 25 mins, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, bake for another 5-10 mins. Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.
