Sometimes eating something sweet, old-fashioned and comforting on a Sunday afternoon is just what I need. This tea brack fits the bill perfectly. The recipe comes from Theodora Fitzgibbon’s book A Taste of Ireland.
Making the brack is simplicity itself, the most time-consuming element is weighing out the various ingredients. You will need to start the process the night before you plan to eat it. Here’s how to make it.
Soak 300g of mixed dried fruit (sultanas and raisins) and 150g of brown sugar in 225ml of milkless tea overnight.
The next day, add 150 g of plain flour, one level teaspoon of baking powder, one teaspoon of mixed spice and one beaten egg. Mix everything together. Line the bottom of a 22cm long by 12cm wide loaf tin with parchment paper. Put the brack mixture in the tin and bake at 150°C for about ninety minutes (test by inserting a knife, it should come out clean). It’s a good idea to put tinfoil on top of the brack after thirty minutes to prevent the top of it burning.
Allow to cool in the tin before turning out on to a plate. If you would like to glaze the brack, brush with melted honey, as you can see I dusted mine with icing sugar.