Yorkshire Brack
A rich, dark spiced malt loaf packed with plump tea-soaked fruit. Delicious served sliced and thickly buttered with sharp Wensleydale cheese.
- Prep
- 20 min
- Cook
- 75 min
- Total
- 95 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 265 kcal
Equipment
- •2lb loaf tin
- •Mixing bowl
- •Measuring jug
- •Baking parchment
- •Wire cooling rack
- •Wooden spoon
Nutrition
Per serving, approximate
- Calories
- 265 kcal
- fat
- 1.5 g
- carbs
- 58 g
- fibre
- 3 g
- protein
- 4 g
- calories
- 265 kcal
Instructions
- 1
Put the mixed dried fruit and dark brown sugar into a large mixing bowl.
- 2
Pour over the hot black tea and stir in the malt extract and black treacle.
- 3
Cover the bowl and leave to soak for at least 4 hours, or ideally overnight, until plump.
- 4
Preheat your fan oven to 140°C (160°C conventional) and line a 2lb loaf tin with baking parchment.
- 5
Beat the egg lightly in a small bowl, then stir it into the soaked fruit mixture.
- 6
Sift in the self-raising flour, mixed spice, ground ginger, and salt.
- 7
Stir the mixture gently with a wooden spoon until thoroughly combined and no dry flour remains.
- 8
Spoon the thick batter into the lined tin and smooth the top evenly.
- 9
Bake for 1 hour and 15 minutes until a skewer inserted into the centre comes out clean.
- 10
Leave in the tin for 15 minutes, then turn out onto a wire cooling rack to cool completely.
Chef's tips
For the best flavour and moist texture, wrap the cooled brack in foil and store for 24 hours before slicing. Soaking the fruit overnight ensures a tender crumb that does not dry out during baking.
Ingredient substitutions
- barley malt extract → dark treacle or molasses
- mixed spice → equal parts ground cinnamon, nutmeg, and allspice
Storage
Store wrapped tightly in baking parchment and foil in an airtight tin at room temperature for up to two weeks.
Reheating
Serve at room temperature, or toast thick slices lightly under a grill if preferred.
Common mistakes to avoid
- •Baking at too high a temperature, which burns the sugary exterior before the centre cooks.
- •Slicing while warm, causing the moist loaf to crumble instead of slicing cleanly.
Serving suggestions
Cooked Yorkshire Brack?
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