Maura’s tea brack is a recipe for suc­cess

Irish Examiner - Farming - - COUNTRY LIVING - He­len O’cal­laghan

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.

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