This thing isn’t a cake, nor a bread, nor a pudding, nor a pie. To be honest, I don’t know exactly what it is except for that it is dark, heavy and devine. It requires some serious soaking of raisins in tea (I added some rum too) and 1.5 hours baking in the oven. Irish slow food.
400 ml boiling water
2 tea bags (I used Lipton’s orange jaipur)
1 big splash of rum(not on the ingredients lists in the original recipe but highly recommended by me)
450 g raisins (I used 300 g sultana’s, 50g succade, 50g candy cherries and 50g raisins)
200 g brown sugar
1 tea spoon speculaas spices
250 g self raising flour
pinch of salt
Use the boiling water and tea bags to make strong tea. Remove the tea bags and add the sultana’s and raisins. Pour in a big splash of rum. Mix it all together, cover and let rest for at least half a day (mix once or twice).
Pre-heat the oven at 170ºC.
Mix sugar, egg and spices with the raisins, tea and rum. Stir gently not to break the sultanas. Add the succade and candy cherries. Carefully fold in the flour and salt.
Grease a cake baking form and scoop the mixture into it. Bake for at least 1.5 hours (mine needed 1 hour and 45 minutes until the centre was solid (you can test with a spaghetti or a fork)). Served best when the brack is still slightly warm.