Halloween Tea Brack
Wed, 25 October 2017
Catherine Leyden was in the kitchen to bake up a delicious brack in time for Halloween.
225g/8oz Odlums Self Raising Flour
350g packet of Shamrock Fruit Mix
300ml/½pt Cold Tea
125g/4oz Shamrock Golden Caster Sugar
1 Egg, beaten
Good pinch Goodall's Mixed Spice
Ring or other Charms
Rowse Honey (for decoration)
Place fruit and tea in a bowl and leave to soak overnight.
Add sugar, egg, flour and mixed spice and mix well.
Wrap ring and any other charms in greaseproof paper and stir into mixture.
Transfer to a greased and base lined 20cm/8" round cake tin or 900g/2lb loaf tin.
Bake in a preheated oven 170°C/325°F/Gas 3 for approximately one hour or until risen and firm to the touch.
Cool on a wire tray. When cold, wrap in greaseproof paper and keep for two days before cutting.
Melted honey may be brushed over brack before cutting.