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 fruit
- 200g light muscovado sugar
- zest 1 orange
- 250ml hot black tea
- 350g self-raising flour
- 2 tsp mixed spice
- 1 large eggbeaten
- 50g soft butterplus extra for greasing and to serve (optional)
Nutrition: per slice
- kcal321
- fat5g
- saturates3g
- carbs64g
- sugars40g
- fibre2g
- protein5g
- salt0.5glow
Method
step 1
Tip the fruit into a bowl with the sugar and orange zest. Pour over the tea, stir everything together and leave to soak overnight.
step 2
Heat oven to 160C/140C fan/gas 3. Grease and line the base and short sides of a 900g/loaf tin with 1 strip of baking parchment. Tip the flour and spice into a bowl, and beat in the fruit and soaking liquid. Add the egg, followed by the butter. Beat until you have a well-combined, stiff batter, then tip into the prepared loaf tin. Bake for 1¼ hrs, covering with foil or parchment if the top starts to get too dark. Check with a skewer – if it doesn’t come out clean, give it another 5-10 mins in the oven.
step 3
Leave to cool in the tin for 10 mins, then remove and leave to cool completely. Serve sliced and buttered, if you like.
