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Welcome,
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Reetzbobeetz wrote:
Renata, traditionally we don't use dates in a tea-brack - but you can put whatever fruit you like into it. Here's the recipe: RITA'S IRISH TEA BRACK 16oz dried fruit (we just use raisins and sultanas) 16 fl oz strong black tea 4 oz soft brown sugar 4 oz granulated white sugar 1 egg 14 oz plain white flour (without raising agent) 1 heaped teaspoon mixed spice 1 teaspoon baking powder Put the raisins and sultanas into a bowl, cover with the tea and leave overnight to allow the fruit to plump up. The next day preheat the oven to 160C/320F. Line two 2lb loaf tins with baking parchment. Add the sugar and egg to the fruit and tea and combine well. Sieve the flour, mixed spice and baking powder and add it to the fruit mix stirring thoroughly. The mixture should be softish. You can add a little more flour if it seems too runny or a little more tea, or milk, if it seems to dry. Divide the mixture between the two loaf tins. Bake at 160C/320F for 30 minutes and then turn down the oven to 150C/300F for a further 20 minutes or until a skewer comes out clean. Cool on a wire rack - if you can wait that long - and serve with butter and a cup of tea. Enjoy.  I have a recipe for Barmbrack similar to this but it includes currents and only brown sugar, not the mix of sugars and for a shortcut - if I have forgotten to put the fruit to soak overnight (usual occurance  ) I will use hot tea and simmer the fruit for about 1/2 hour - just be careful that the mix is not too hot when adding the egg!Haven't made any in ages I think that I will have to now - huuungreeey! |
 Embroideress Extrordinaire & Mad Hatter |
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Renata, traditionally we don't use dates in a tea-brack - but you can put whatever fruit you like into it.
Here's the recipe: RITA'S IRISH TEA BRACK 16oz dried fruit (we just use raisins and sultanas) 16 fl oz strong black tea 4 oz soft brown sugar 4 oz granulated white sugar 1 egg 14 oz plain white flour (without raising agent) 1 heaped teaspoon mixed spice 1 teaspoon baking powder Put the raisins and sultanas into a bowl, cover with the tea and leave overnight to allow the fruit to plump up. The next day preheat the oven to 160C/320F. Line two 2lb loaf tins with baking parchment. Add the sugar and egg to the fruit and tea and combine well. Sieve the flour, mixed spice and baking powder and add it to the fruit mix stirring thoroughly. The mixture should be softish. You can add a little more flour if it seems too runny or a little more tea, or milk, if it seems to dry. Divide the mixture between the two loaf tins. Bake at 160C/320F for 30 minutes and then turn down the oven to 150C/300F for a further 20 minutes or until a skewer comes out clean. Cool on a wire rack - if you can wait that long - and serve with butter and a cup of tea. Enjoy. |
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Rita,
I would happily accept a recipe for Irish tea bracks!!!  It has dates in it, too, doesn't it? Thanks, RenataPS I just came back home from a couple of hours out of the house and I've found all this food talk when I logged back in... Yumm!!! |
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sewengel wrote:
I have a great recipe for rhubarb. KILL IT!! I can't stand any type of rhubarb much to my DH and late MIL sadness. LOL Sharon, how could you... Rhubarb and Ginger jam is one of the greatest pleasures in this world! Marilyn, yes a tea-brack is a sort of fruit cake where you soak the fruit in tea overnight (there is also a porter cake where you soak the fruit in alcohol). A thick slice with a slab of Kerrygold butter and a cup of tea .... nothing like it |
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PosyP wrote:
And a rhubarb pie should be 12" long by 3" wide LOL!   if only you could get the pie dish the right shape for it  By the way, with rhubarb, it is very sharp and can need more sugar than sometimes you think, look for the smaller stems they tend to be sweeter |
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Lyndhurst, Ohio USA - East Side Suburb of Cleveland, Ohio
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Reetzbobeetz wrote:
Lorna, at this time of year the rhubarb is beginning to appear so a good Irish desert would be a Rhubarb Fool. The way we do it is you chop the rhubarb (a bunch that you could buy in the supermarket might have about 6-8 stems) into inch-long pieces, and simmer until soft with about 2 tablespoons of water. Add sugar to sweeten it to your liking. When the rhubarb has completely cooled whip up about 1/2 pt cream (double cream in the UK) until it is almost stiff. Fold the rhubarb into the cream and either decant into a large bowl or into individual bowls and chill until ready to serve. We are also very fond of rhubarb crumble, apple, rhubarb or gooseberry tart (our tarts are flatter than the American version), trifle. We are also fond of our tea bracks. If you would like a recipe for that I can give it to you but it's not so much a dessert as a thing we have with a cup of tea. Hope that helps. And a rhubarb pie should be 12" long by 1" wide if only you could get the pie dish the right shape for it By the way, with rhubarb, it is very sharp and can need more sugar than sometimes you think, look for the smaller stems they tend to be sweeter |
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Embroideress Extrordinaire & Mad Hatter |
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Lorna, at this time of year the rhubarb is beginning to appear so a good Irish desert would be a Rhubarb Fool. The way we do it is you chop the rhubarb (a bunch that you could buy in the supermarket might have about 6-8 stems) into inch-long pieces, and simmer until soft with about 2 tablespoons of water. Add sugar to sweeten it to your liking. When the rhubarb has completely cooled whip up about 1/2 pt cream (double cream in the UK) until it is almost stiff. Fold the rhubarb into the cream and either decant into a large bowl or into individual bowls and chill until ready to serve. We are also very fond of rhubarb crumble, apple, rhubarb or gooseberry tart (our tarts are flatter than the American version), trifle. We are also fond of our tea bracks. If you would like a recipe for that I can give it to you but it's not so much a dessert as a thing we have with a cup of tea. Hope that helps.
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Black pudding is like a thick black sausage. (Blutwurst?) It is made using the blood of an animal and fillers such as breadcrumbs or rice in some countries, and seasoning and herbs. We also have white pudding here in Ireland which is similar. I don't eat either but my kids love both! If you ever have a traditional Irish breakfast it will include black and white pudding along with eggs, rashers (bacon) tomato and fried bread or potato bread, and sometimes mushrooms as well. And that's your calories sorted for the next week.
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