Recipe by Bergy
This is often call Tea Brack because of the soaking of the raisins and currents in tea. The original Brack had only Barm ( a mixture of hops, malt), milk and flour and was made for New Years festivities where pieces of baked loaf would be thrown at the back of the house door to ward off poverty in the coming year. It is between a loaf and a bread in texture. The preparation time does not include the soaking overnight of the raisins & currents
Top Review by Tamara S.
Yummy! Had to add a bit extra tea when mixing, winter here in Canada means the flour soaks up more liquid than in the summer. The batter it's self is so tasty, could have eaten it raw but then no bread. Definitely a keeper.
- 3⁄4 cup golden raisin
- 3⁄4 cup currants
- 1⁄3 cup crystallized cherries (undyed preferred)
- 1⁄3 cup candied peel
- 1 cup light brown sugar
- 2 cups self rising flour
- 1 cup cold strong tea
- 1 egg
- 1 teaspoon mixed spice (Cinnamon, nutmeg, and clove)
Directions See How It's Made
- Soak the raisins and currents in the cold tea overnight.
- Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
- Add all the remaining ingredient to the raisins, currents and cold tea.
- Stir well and pour into the prepared loaf pan.
- Bake for apprx 1 1/2 hours or until cooked through.
- Keeps well in a covered tin.
- Serve buttered.