We always enjoy this little country show, unfortunately, year on year it’s getting smaller and smaller. This year there was no bread or cake classes for me to enter, so I was left with a Tea Brack class. Tea brack is really unique to Ireland, and there are differing opinions on the amount of fruit used. My version also has cocoa, to give it depth of flavour.
Tea Brack with Cocoa
150g soft brown sugar
300 ml strong hot tea
400g dried fruit (I recommend combination of dried fruit)
50 ml orange liqueur (or brandy) or use extra tea.
150g wholemeal flour
75g white flour
2 tbsp cocoa powder, sifted
1 1/2 tsp baking powder
1 large egg
the day before
Add the sugar to the hot tea and stir until dissolved. Add the fruit and alcohol and leave to soak for about 24 hours
when ready to bake
Preheat oven to 170 C
Line a large loaf tin with parchment paper
Add the flours, sifted cocoa, baking powder and the beaten egg to the fruit mixture, and mix well.
Pour this mixture into the prepared tin.
Bake for about 1 hour, test before this time with a skewer, it should come out clean.
Allow to cool in the tin for about 15 minutes.
I was delighted to come second!!! My loganberry jam also came second, but I think the jostaberry jam might have been too different.