Tea Brack
After making liqueurs I was presented the puzzle of what to do with the left-over fruit. After sitting in alcohol for 90 days the fruit had resembled dried fruit, so I hatched a plan to try a dried fruit recipe. The results exceeded expectations, with a really moist loaf.
I adapted this tea brack recipe to use the fruit (once I had removed the stones). If you try this yourself, you may need to adjust the amount of tea you use to compensate for the moisture content of the fruit you’re using.
Ingredients (per loaf)
- 225g Self Raising Flour
- 350g packet of Dried Fruit Mix
- 300ml Cold Tea
- 125g Caster Sugar
- 1 Egg (beaten)
- Good pinch Mixed Spice
Method
Place fruit and tea in bowl and leave to soak overnight. Add sugar, egg, flour and mixed spice and mix well. Transfer to a greased and base lined 20cm/8” round cake tin or 900g/2lb loaf tin. Bake in a pre-heated oven 170°C/325°F/Gas 3 for approx. one hour or until risen and firm to the touch. Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
Chris Collins 