Brack is traditionally eaten at Halloween but is too delicious to save for just once a year. Eat it at tea time, or as part of your St Patrick's Day celebrations.
Prep Time: 2 hours, 30 minutes
Cook Time: 30 minutes
Total Time: 3 hours
- 1 tbsp dried yeast
- 1 ½ cup/300ml lukewarm water
- 2 oz/ 50g + 1 extra tsp sugar for yeast
- 1 lb / 450g all purpose/plain flour
- Pinch salt
- 2 oz/50g butter
- 6 oz/ 175g raisins
- 2 oz/ 50g mixed candied peel
- 2 oz/ 50g sugar
- 2 eggs, beaten
Makes 2 loavesHeat the oven to 400F/200C/Gas 6 after the second kneading of the dough
- Place the yeast in the lukewarm water, add the tsp of sugar, stir and leave to one side.
- Put the flour into a large roomy, baking bowl, add the butter and salt and using your fingertips, rub the butter into the flour to form sand-like crumbs. Work quickly to prevent the butter becoming too warm.
- Add the peel, raisins and 2 oz of sugar to the flour mixture and stir.
- Make a well in the center of the flour mixture, add the beaten eggs and the yeast mixture. Work the mixture together to form a soft dough.
- Knead the dough on a floured work top for 10 minutes until smooth and pliable. Place the dough back into the bowl. Cover with a clean tea cloth and leave in a warm place until the dough has doubled in size (about 1 hour).
- Return the dough to the worktop, divide in 2, knead each half for another few minutes then form into a round approx 7"/20cm. Place on a greased baking sheet and leave to rise for another hour.
- Bake in the preheated oven for 30 minutes, until golden brown.