Tea Brack

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Dried fruit soaked overnight in strong tea, then baked into a dense, sliceable loaf. No butter in the batter at all — the tea does the work. Sliced thick and buttered heavily.

Ingredients

• 2½ cups mixed dried fruit
• 1¼ cups hot strong tea — Barry's
• 1¾ cups self-raising flour — Odlums
• ¾ cup brown sugar
• 1 egg, beaten
• 1 tsp mixed spice
• Butter, for serving — Kerrygold

Method

1. Put the dried fruit in a bowl, pour the hot tea over, cover, and leave overnight. Don't rush this — it's the whole recipe.
2. Next day, heat the oven to 340°F and line a loaf tin.
3. Stir the sugar and beaten egg into the soaked fruit, tea and all.
4. Fold in the flour and mixed spice until just combined.
5. Scrape into the tin and level the top.
6. Bake 55–65 minutes until a skewer comes out clean. Cool in the tin for 15 minutes before turning out.

Tip: It genuinely improves after a day wrapped in foil. Make it Sunday, eat it all week.