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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


  1. 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.
  2. Add the whisky to the tea brew.
  3. Mix fruit and sugar together in a bowl large enough to accommodate the mix and the tea/whiskey brew.
  4. Pour the hot tea/whiskey brew over the fruit and sugar mix, stir well, cover and leave overnight.
  5. Next day, preheat the oven to Gas Mark 3/320°F/160°C/Fan 140°C.
  6. Line 2 2lb loaf tins with greaseproof paper.
  7. Stir fruit, sugar and tea brew mix.
  8. Whisk eggs and add to mix.
  9. Gradually fold the sieved self-raising flour into the mixture.
  10. Once fully incorporated into the mixture, pour half into each loaf tin.
  11. Bake in the preheated oven for 45 minutes.
  12. 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.
  13. 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!”