This is another recipe that Catherine shared with me. Sounds great. Would be delishuss out of the oven with a smathering of butter. I know, I know you’re supposed to let it cool, but I wouldn’t be able to resist.
(Mary Berry June 2011)
Makes 1 large brack. Prep time 20 mins. plus soaking the fruit overnight.
You need to start the brack the day before as the dried fruit needs to be soaked in hot tea overnight. The recipe states Earl Gray tea but Green tea, or ordinary tea works as well. Allow the cooked cake to cool completely, then store in an airtight tin.
350g/ 12 oz mixed dried fruit
225g/8oz light moscovado sugar
300m/1/2 pt hot Earl Grey tea made
using 2 tsp or 2 tea bags
275g/10 oz self raising flour
zest of one lemon
1 large egg, beaten
- Put the mixed dried fruit and sugar into a bowl, stir to mix, then pour over the hot tea.
- Then cover the bowl and leave overnight.
- Heat the oven to 150C/130C. fan/Gas 2.
- Lightly grease a 900g/2lb loaf tin and line the tin with non-stick baking parchment
- Add the flour, lemon zest and beaten egg to the fruit mixture and stir with a wooden spoon until thoroughly mixed. Turn into the tin and gently level the surface.
- Bake for 11/4 to 11/2 hours or until the tea bread is well risen and firm to the touch and a fine skewer inserted in the centre comes out clean.
- Leave to cool in the tin for 10mins, then loosen with a small palette knife. Turn the tea bread out and leave on a wire rack to cool.
- Cut into slices and serve with butter