Tag Archives: Cakes

Barabrith meet Tea Brack

22 Apr

After growing up in Abergavenny, Wales you would think I would be totally au-fait with Barabrith. I am afraid not, in our house we had Tea Brack, and yes it bears a more than a passing resemblance to Barabrith, although I’m sure die-hard Welsh cooks will disagree. Tea Brack has it’s origins in Ireland, so maybe somewhere in my roots there is an Irish granny (since confirmed I do have the blarney in my roots!) who has passed this recipe down through the family, both my mother and grandmother cooked this delicious fruit loaf regularly. Their version did not include whisky which seems to feature frequently in the traditional Irish versions of the recipe. In the Llewellyn family method, the fruit is soaked overnight in cold tea, and then combined with the other ingredients to make a warm fruit bursting loaf. Said loaf could then be sliced and spread with butter and served at Saturday tea time alongside scones with homemade Raspberry jam, Victoria sponges oozing with buttercream and other scrummy, but heart attack inducing fare.

Tea brack

Ingredients

300g mixed dried fruits eg. Sultanas, raisins etc
250g Light brown sugar
300ml Strong, hot tea
300g Self-raising flour
1 egg
Butter for greasing tin
1kg/2lb Loaf tin

  • This is pretty simple as cake recipes go and fairly laid back. Just a few ingredients and a loaf tin.
  • The night before put your sugar and dried fruit in a bowl, make your strong tea and while its hot pour over the sugar and fruit and stir well. The fruit needs 6-8 hours to soak up all the sugary tea so leave overnight.
  • Next day grease your loaf tin and line the base with baking parchment. Preheat your oven to 150C/ gas mark 2.
  • Mix the flour and egg into the fruit mixture which by now has soaked up the sweetened tea.
  • Once mixed scrape into the loaf tin and level the top.
  • Bake in your oven for 1.5hours or until it has risen and is firm to the touch.
  • Leave to cool for 10mins before turning out of the tin and putting onto a wire rack.
  • Delicious sliced and spread with warm salty butter.
  • NB: It is essential to drink a large mug of hot tea preferably poured from a teapot with your Barabrith.
Advertisements

Bertie and Brownies…

13 Jun

Its been hectic in the Davies’ household of late. We are at the end of GCSE exam fever (thank heavens!) and we also have a new addition in the form of Bertie, a four month old Labrador cross, puppy. Rescued from abandonment in a field by the lovely people at Four Paws Animal Rescue, now Bertie has a permanent home cwtched on our sofa.

Introducing, Bertie Davies

Despite this distraction I have been baking lots of treats to fortify my daughter in her studies. This particular recipe is one of her favourites that we have made together many times and when you’re tired and fed up of revising (or life in general) there is nothing like a big mug of tea and a warm chocolate brownie to cheer you up.
This recipe is an amalgum of several from Nigella to Nigel Slater. It is pretty simple and foolproof so give it a whirl. If you are a purist go 100% Dark chocolate (make sure it’s got 72% cocoa).

These quantities will make about 16 which is perfect for lunchboxes for a week. However if you are looking for celebration quantities then just double or treble remembering to upgrade the size of your brownie tin.

You will need:

180g Unsalted butter
90g Dark chocolate (Green & Blacks)
90g Milk chocolate (As above)
3 large eggs
1 tsp vanilla extract
250g Caster sugar
110g Plain flour
Half teaspoon salt
150g chopped walnuts (optional)
Non-stick/or lined brownie tin 15cm square

  • Preheat your oven to 180C/Gas mark 4
  • Melt the butter and chocolate together in a bowl over a saucepan of boiling water on the hob. (You can do this in the microwave but I always forget about it and burn the chocolate!)
  • Beat the eggs with the sugar and vanilla
  • In another bowl combine the flour and the salt
  • Once your chocolate mixture is melted leave to cool slightly then beat into the eggs and sugar
  • Finally beat in the flour until smooth and then scrape into your brownie pan
  • Bake for about 25 minutes but keep an eye on them. Ideally your brownies should be pale brown and meringue crisp on the top but still a bit gooey in the middle. test with a skewer if you are not sure. If the centre is still very runny pop the brownies back in for another couple of minutes.
  • Makes 16

Once cooked leave to cool for as long as you can bear to wait, for these brownies are edible joy.

A nice cuppa and warm chocolate brownies

%d bloggers like this: