Irish Tea Brack
Makes 2 loaves
- 1 lb/450g raisins
- 1 lb/450g sultanas
- ¾ pint/425ml of boiling water
- 3 Bewley’s Irish tea bags
- 25ml Irish whiskey
- 12 oz/350g soft light brown sugar
- 2 eggs, whisked
- 18 oz/500g sieved self-raising flour
- Put tea bags into a bowl or jug and pour all of the boiling water over them and leave to steep for 10 to 15 minutes to infuse. Remove the tea bags and discard; if you are using loose leaf tea, then strain the brew making sure all leaves are removed.
- Add the whisky to the tea brew.
- Mix fruit and sugar together in a bowl large enough to accommodate the mix and the tea/whiskey brew.
- Pour the hot tea/whiskey brew over the fruit and sugar mix, stir well, cover and leave overnight.
- Next day, preheat the oven to Gas Mark 3/320°F/160°C/Fan 140°C.
- Line 2 2lb loaf tins with greaseproof paper.
- Stir fruit, sugar and tea brew mix.
- Whisk eggs and add to mix.
- Gradually fold the sieved self-raising flour into the mixture.
- Once fully incorporated into the mixture, pour half into each loaf tin.
- Bake in the preheated oven for 45 minutes.
- Check the loaves are fully cooked by inserting a metal skewer into the centre. If it comes out clean, they are cooked. If not; reduce the temperature to Gas Mark 2/300°F/150°C/Fan 130°C and cook for a further 10-15 minutes or until the skewer comes out clean.
- Remove from oven and leave in tin to cool.
“Once cool, slice and enjoy with lashings of
full dairy butter and a cup of Bewley’s Irish Tea!”