Things I hated as a child that I like as an adult : long walks, brown bread, cleaning, and tea brack.
Juicy, fruity, begging to be slathered in cold butter. A divine baked good of our nation, I’m only sorry it didn’t grow on me sooner.
This recipe comes from Theodora Fitzgibbon, who, along with Myrtle Allen was the OG of Irish food.
This is a large recipe and makes two loaves. It contains three eggs, so not easy to divide in half (seems like a faff to me anyway) so I always make the full thing and freeze the second loaf for my future self.
450g soft brown sugar
700ml strong black tea
450g plain flour
3 level teaspoons baking powder
3 level teaspoons mixed spice
The night before you are going to bake this brew the black tea. Pour over the raisins, sultanas and sugar and leave to soak overnight.
Preheat oven to 165°C. Grease and line two loaf tins – 12 x 22cm approx,
Beat the eggs into one bowl, sift the dry ingredients into a separate bowl.
Stir some of the eggs into the fruit mixture, alternating with the dry ingredients until you have a smooth batter.
Pour half of the batter into each of the prepared loaf tins and bake for 60 – 90 minutes, until firm on top. Timing will depend on your oven.
Leave to cool before slicing.