I’ve called it that because it’s in one of the sisters’ handwriting but I can’t decide which. They both went through a cramped, backward-slanting gothic phase, as in fact did Mum (she was briefly learning calligraphy from a retired drama-school headmistress who lived down the road). Since the cost is given in ‘s’ and ‘d’ it must be pre the 1971 decimalisation.
TEA BRACK – dated 5th August, no year
- Cost: about 4s 2d
- Approximate preparation time: 15 mins (plus overnight standing)
- Cooking time: 2 hours
- 8 ozs (ounces) sultanas, cleaned
- 8 ozs currants, cleaned
- 8 ozs soft brown sugar
- 1/2 pint medium-strength cold tea (plenty of that swilling around in the UK)
- 1 lb (pound) self-raising flour
- 4 tablespoons milk
- Put fruit, sugar and tea in a bowl. Soak overnight
- Next day, turn on oven: set at moderate, 375º F, Mark 5 (gas)
- Grease a round 8 in (inch) tin; line base with greaseproof paper and grease the paper
- Sift the flour into bowl of fruit. Add milk and beat
- Turn into prepared tin. Bake in centre of pre-heated oven for 2 hours.
- Cool on a rack
I’ve sorted it out and bullet-pointed it to make it less cramped-looking on the page, and easier to follow.
PS: if you’re wondering where the word ‘brack’ comes from, it’s a short form of barm brack, an Irish recipe upon which there are many variations (including this one). In Irish gaelic it’s bairín breac. So now you know.