Chai Bara Brith (Ve)

This is a slight variation on one of vegan chef Sarah Philpot’s favourite Welsh recipes. It’s very easy to make and tastes delicious, but does involve leaving the dried fruit to soak in the tea overnight and has a long cooking time, so unfortunately (for a last minute person like me) does need to be planned ahead.


  • 200g raisins
  • 200g sultanas
  • 300ml warm strongly brewed Chai Tea
  • 400g self-raising flour
  • 100g dark muscovado sugar
  • 2 tsp mixed spice
  • 75ml oat milk
  • vegan margarine for greasing the loaf tin


Put the dried fruit in a large bowl and pour the brewed tea over the top, then leave to soak overnight.

Preheat the oven to 170 degrees celcius and grease a 9×5 inch loaf tin.Then sieve the flour over the dried fruit mixture and add the rest of the ingredients, stirring until combined.

Spoon the cake batter into the greased tin and then pop it onto the middle shelf of the oven for approximately 1 hour 20 minutes.

Chai Bara Brith ready to serve on Hedgehog House Building Day

Recipe adapted from Sarah Philpot’s favourite Welsh recipes by Nadia