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This recipe was sent by Chris Rola who makes it often. I have eaten it at one of IWP events at Chris’ house and must say that I found it delicious.


300ml black cold tea,

4 tsp Irish whiskey.

110grams sultanas                     (I used a 500 gram bag of mixed dried fruits)

220 grams currants or raisins

55 grams mixed candied peel

55 grams glacé cherries

225 grams self- raising flour

150 grams brown sugar

1 egg beaten

1 tsp Nutmeg or 1 tsp of mixed spices if available.

(I added 30grams of Margarine)



  1. Place the cold tea and whiskey in a bowl. Add the dried fruits, cover and set aside to soak overnight.
  2. Preheat the oven to 180C/gas 4. Lower temperature for fan ovens.
  3. In a mixing bowl, mix together the sugar, self raising flour, beaten egg, nutmeg, and soaked fruit, with its soaking liquid until well mixed.
  4. Transfer the mixture to a well-oiled loaf tin.
  5. Bake for 1 hour, 30 minutes until risen and set. (Cooking time vary with different ovens so keep checking after an hour.)
  6. Remove form the oven and cool for 10 minutes in its tin, then turn out and cool on a wire rack.
  7. Serve in slices with butter. (I served without butter and it is still delicious.)


Will keep well in an air tight tin.

Tags: Chris Rola | Irish Tea Brack | recipes

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