Baking for Beginners: Yorkshire Brack

Brack is a sort of cross between a rich fruit cake and a teacake. 'Brack' simply refers to a cake made without fat, and it's incredibly simple to make. Plumped-up dried fruits are mixed with flour, sugar and egg, then baked in a loaf tin to create a delicious tea-time treat.

Play around with the type of tea to give a different flavour to the finished brack. Earl Grey will give a more herby, floral taste, while assam will give you a malted loaf, and chai tea a nicely spiced one. I've used Yorkshire tea, which is frankly the best tea around - the 'hard water' one is invaluable for making a decent brew if you live in London.

Yorkshire Brack

You will need:

• 400g dried fruit (I used currants because they are mega cheap in Sainsbury's, but you can mix it up)
• 150ml black tea
• 225g self-raising flour
• 175g soft brown sugar
• 1 tsp ground nutmeg
• 1 large egg, beaten

Make it!

1. Soak the dried fruit in the tea overnight in a covered bowl. Or, if you're short of time, boil it all up in a saucepan for around 15 minutes until the fruit plumps up.
2. When you're ready to bake, preheat the oven to 180C/350F/gas mark 4 and line a loaf tin with baking paper. 
3. Drain the fruit and mix in the flour, sugar, nutmeg and egg. If the mixture looks dry or sawdusty, add another half a beaten egg until it comes together.
4. Spoon the mixture into the loaf tin and bake for 1hr, until a skewer inserted into it comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a cooling rack.

Eat it warm, spread with butter or topped with a slice of cheese.