Maura’s tea brack is a recipe for success
Why should barm brack stop at Halloween?
For those of you who’ve started and intend to keep eating, Limerick Federation PRO Maura Walsh sends a recipe for Irish Tea Brack, which she took from the ICA Cookbook of 1979.
Tea Brack recipe
227 g/8ozs sugar
1 tsp mixed spice 340g/12ozs mixed fruit
1 cup of boiling black tea 1 egg
1 tbsp marmalade 397g/14ozs self-raising flour. Method:
Soak the mixed fruit overnight in the boiling tea in a mixing bowl. Next day, do not strain off the liquid. Add the beaten egg, spice, marmalade, sugar and gradually mix in the flour. Mix all together well and put in greased 175mm/7 inch square tin. Bake in the pre-heated oven at 185 degrees C/360 degrees F for one and a half hours on the middle shelf. When cooked leave to cool in tin. Turn out and store in an airtight tin. Slice and serve buttered. Meanwhile, in the Irish Countrywomen’s Association Book of Tea and Company, Longford ICA member Teresa Dooner has a tip for Tea Brack: storing the wellwrapped cake (in baking parchment) in an airtight container for a couple of days before serving will allow the flavours to develop more fully. Alongside her own recipe for Tea Brack, Teresa says: “A thick slice of tea brack spread with farmhouse butter and served with hot tea is one of life’s most treasured pleasures.” After all, she says, the bread is baked without butter, which is one of the reasons it keeps so well.
The Tea Brack recipe appears in The ICA Book of Tea and Company.