Brack
225g (8oz) Sultanas
225g (8oz) Self Raising Flour
175g (6oz) Demerara Sugar
150ml (¼ pint) Tea, hot
110g (4oz) Raisins
110g (4oz) Currants
1 Egg, beaten
Mix together the dried fruit, sugar and hot tea, cover and leave overnight.
Pre-heat oven to 170°C: 325°F: Gas 3
Grease and line the base of a 1kg (2lb) loaf tin.
Add the egg to the tea mixture, beat well, then stir in the flour.
Place the mixture into the tin.
Bake for around 1½ to 1¾ hours, until firm.
Turn out on to a wire rack to cool.
Makes 12 slices
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