Where is Report Post on mobile? We've made a slight change, see here
Have your say on the future of the 'Save Draft' feature in this poll
MODs please see this information notice in the mod's forum. Thanks!
How to add spoiler tags, edit posts, add images etc. How to - a user's guide to the new version of Boards

2013 Cooking Club Week 7: Irish Tea Brack

  • 22-02-2013 1:42pm
    Moderators, Entertainment Moderators, Science, Health & Environment Moderators, Regional East Moderators Posts: 16,975 mod The Black Oil

    This is pretty straightforward recipe, though it requires overnight soakage.


    200ml strong tea*
    175g brown sugar
    450g mixed, dried fruit - sultanas/raisins, etc
    1 egg, lightly beaten
    250g plain flour
    Half a level teaspoon of bread soda
    Oven temperature 180C

    *You can also use 200ml of whiskey if you're so inclined, or throw in a small dash in with the tea.


    1. Put the tea, sugar and dried fruit in a bowl, cover and leave to soak overnight.


    2. The next day, grease a loaf tin (2lb).

    3. Move the fruit mixture/liquid around a bit. If you happen to taste some of it at this point I won't hold that against you. :pac:
    Next, add the lightly beaten egg to the fruit mixture.

    4. Sieve the flour and bread soda together and fold into the mixture.



    5. Turn into the prepared tin and bake for 1 hour, it may need more or less (maybe 90 minutes). If you're cautious, do 45 minutes and check. Temperature - 180C or gas mark 4.


    6. Cool on a wire tray, bring on the butter and eat!


  • Looks good, I'm heading home for the weekend and my dad loves brack, so I might give it a go fairly soon!

  • I'll try to make this this weekend, hopefully I have enough dried fruit left over from the Christmas cake! :)

  • Hmmm, do you need a loaf tin? Or can you be sloppy and make it like a soda bread, or slip it into some square lasagna tray?:P

  • GalwayGuy2 wrote: »
    Hmmm, do you need a loaf tin? Or can you be sloppy and make it like a soda bread, or slip it into some square lasagna tray?:P

    It would be too wet to shape into a loaf without a tin, but a square lasanga tin would probably work. It would be flatter and bigger so you would need to watch if careful to make sure it cooked right through to the middle without burning the edges. Give it a go and check it every 10 minutes after 45 minutes and turn it down to 170 at that point if you are concerned.

  • One other piece of advice, if you forget or dont have time to soak the fruit overnight, cheat by soaking it in very hot tea. It will absorb the liquid quicker
    and you can get away with a few hours. Stir it every so often.

  • Advertisement

  • Oh wow, I used to make this exact recipe all the time when I was a teenager. Mom still makes them. I tend to make cups of tea now with no strong tea left in the pot so don't think of making it. I'll have to give it another go :):)

  • Burnt. :( 45 mins would have been enough I'd say.

  • Aww. :(

  • Cut off the sides and it was edible...I'll try again!

  • Made this today. Delicious - a slice of nostalgia!

    Mindful of Confusticated's experience, I baked at 170 C and checked every ten minutes from 40 minutes in (and put tin foil over the top at this point, to stop it browning much further). 70 minutes did it for me.


  • Advertisement

  • Living away from Ireland, this is going to be a nice treat for the weekend!

  • I used to make this all the time, thanks for the reminder! Seem to remember adding mixed spice, and/or ground ginger for a bit of extra oomph... anyone try spices?

  • Made this at the weekend and really loved it, and I'm not usually a big fan of fruit cake. It's lovely and light. The bag of fruit that I had was only 375g but added dried cranberries to make up the pound and it was fab. Will definately make again :)

  • Made this at the weekend and it compared favourably with the recipe I have used so far. As the dough does not contain butter (unlike my previous recipe) I can enjoy this with loads of butter!

    The only problem I had was that I had too much dough. I don't have a 2 lb tin so used a 1 kg tin which should be slightly bigger and I couldn't fit the entire mix into it. Filled a baby tin with the rest and it was lovely.

    Bought more fruit mix today to make this again.

  • wonderful brack, thank you Black oil, its now a firm winner in our house, :) and so easy to make!
    with this batch we added a heaped table spoon of homemade seville orange marmalade, added a nice little tang,


  • Nice one, thanks for trying it. :)

  • Made this today, sooo good, will definitely be making it again!

    I used a dash of whiskey along with the tea, and threw in a couple of spoons of marmalade as I hadn't quite enough raisins. I never knew before now that brack was made with tea!! :o

    The house smells lovely now! :D

  • Time of the year to make this fabulous easy recipe. I've made this so many times and always got compliments on it.

    House smells delicious!


  • Going to try and make a gluten free version of this tonight in time for Halloween.
    Hoping if I just substitute gf flour it will work out OK.

  • Just made this today yum yum yum, I'm not the best baker(actually I'm really bad) but this was eaten all in one sitting between four ... It's a definite keeper, cheers for the recipe.

  • Advertisement

  • Only got around to making my GF brack a few weeks after Halloween.
    The coeliacs in the house thought it was amazing, so will definitely make it again.
    I'd be a bit more reserved in the praise, but it worked and was good; I'll try to figure out how to tweak it in the future.
    I'd imagine it is tastier with real flour (same as most baking, unless actually designed to be GF), but that's kinda the deal we're stuck with.

  • This gets better when left for A couple of days. Love this recipe. My go to.

  • Bumping this up again given the time of year! Fruit soaking away.
    One of the simplest and most delicious recipes I’ve ever used.

  • Thanks. :)

  • Thanks. :)

    I really can't thank you enough for this lovely little recipe.

    I used a luxury fruit mix this time and it was more like a rich fruit cake.

    Only thing I do change is that I add less sugar (maybe 30 -40 g less)than the recipe otherwise it is too sweet for me.

    I brush the outside with honey and it keeps it lovely and moist.

  • In these challenging times, something familiar is a huge comfort. So the house smells delicious and homely and I have something nice to have with a cuppa during the week.

  • I have made Tea Brack since Adam was a boy. The recipe above is identical to mine except I have never added bread soda, usually just salt. Everyone loves it! Occasionally I'll add a little booze if I have it. I like the idea above of adding marmalade, I'll try it next week as there's already one in the process of being devoured in store. Has anyone ever added mixed spice or similar?

    I bake my brack at 160c for 50 mins.

  • Around this time of year, I add Allspice and nutmeg, Christmas tea brack 😉

  • Ah yes, Allspice, I think I saw it in Tesco the other day, I used to buy it a lot back in the 70's.

  • Advertisement