Monday, 16 February 2015

‘Ello to Yorkshire Brack

Yorkshire Brack
We’re very proud of our Yorkshire heritage, especially where food is concerned. When I went to talk to a local group about Grandma’s baking, Barrie proudly showed me his Brack tea loaf on his smart phone. Although I am a Yorkshire lass, I hadn’t come across his Yorkshire Brack recipe before. I’ve amended Barrie’s recipe slightly by reducing the amount of sugar and adding a little lemon juice to the mixture. There’s no fat in this loaf and it keeps well for a few days – that’s if you can resist it!

Yorkshire Brack
150 ml/¼ pint hot tea (preferably Yorkshire Tea *)
225g/8oz sultanas
110g/4 oz raisins
110g/4 oz currants
50g/mixed peel
75g/3 oz demerara sugar
1 egg
225g/8oz self raising flour
 1 tbsp lemon juice

Mix together the dried fruit and sugar and soak in the hot tea. Cover and leave overnight so the fruit becomes plump. Add the egg to the mixture and beat well. Stir in the flour. Line a ½ kg/1lb loaf tin. Put the mixture into the tin and bake in a preheated oven 160 C, 325 F, Mark 3 for about 1½ to 1¾ hours. 

Meryl says : *To make this loaf, it does taste best when the fruit is soaked in Yorkshire Tea of course but you can get a different flavour if you use Assam or Earl Grey teas.
Barrie told me that his wife had sadly died a couple of years previously and that she was a great cook. He’d decided to start baking. He had picked up his wife’s Bero recipe book and was working his way through it! But his favourite recipe is Brack, which can be described as a tea bread. I’ve now found Ginger Brack where you add a tsp of ginger and a tablespoon of black treacle to the mixture.
Many thanks to Barrie for sharing his recipe – have you got a recipe to share? If so, please send it to

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