Description
A traditional Welsh tea bread reimagined into moist, gluten-free bites infused with the deep tannins of concentrated black tea. These fruit-studded treats develop a rich, caramel-like flavor from soaking overnight in muscovado sugar and aromatic infusions.
Ingredients
- 400g dried mixed fruit (currants, sultanas, and raisins)
- 250g light muscovado sugar
- 300ml strong hot tea (made with 3 teabags)
- 450g gluten-free self-raising flour
- 1 large egg, beaten
Instructions
- Steep three teabags in 300ml of boiling water for 5-7 minutes to create a concentrated infusion.
- In a large bowl, combine the dried fruit and muscovado sugar, then pour the hot tea over them; cover and soak for 8 to 12 hours.
- Sieve the gluten-free self-raising flour into the soaked fruit mixture and stir gently until combined.
- Fold the beaten egg into the batter until the mixture is glossy and well-incorporated.
- Pour the batter into a greased and lined 2lb loaf tin, smoothing the top with a spatula.
- Bake in a preheated oven at 170°C (325°F) for approximately 1 hour and 20 minutes.
- Perform a skewer test to ensure the center is cooked; if wet, bake for an additional 5-10 minutes.
- Allow the loaf to cool in the tin for 10 minutes before transferring to a wire rack to set completely.
Notes
For the best slicing results, wait until the loaf is completely cold, as the fruit and sugar need time to set firmly. To prevent the gluten-free flour from becoming too dense, ensure you sift it thoroughly to incorporate air. If the top browns too quickly during the long bake, loosely cover it with foil for the final fifteen minutes.
- Prep Time: 12 hours 10 mins
- Cook Time: 1 hour 20 mins
- Category: Snack
- Method: Baking
- Cuisine: Welsh