• 325g dried fruit of choice (sultanas, raisins etc)
• 250ml black tea
• 1 large egg
• 100g caster or light brown sugar
• Splash of cream liqueur, cointreau or whiskey
• ½ teaspoon nutmeg
• 1 orange, zest
• 40g dark chocolate, chopped (I used orange chocolate)
• 40g hazelnuts, chopped
• Sea salt
• 225g flour
• 1 teaspoon baking powder
• ½ teaspoon cinnamon
• Lots of Irish butter to serve
METHOD
1. Begin by soaking your dried fruit overnight in black tea.
2. When ready to bake turn on the oven to 180C and line a 900g loaf tin with parchment.
3. Whisk the egg & sugar together until fluffy and add in the fruit, tea, a splash of liqueur, orange zest, chocolate, hazelnuts & salt.
4. Now sieve in the flour, baking powder & cinnamon a little at a time and gently fold.
5. Pour into your lined tin and bake for 45-55 minutes or until a skewer stuck in the middle comes out clean.
6. Allow to cool for at least 20 minutes in the tin before placing on a rack. Ideally you do not cut the brack until fully cooled.
7. Serve with what’s called teeth butter, enough Irish butter on it that when you take a bite you can see the indentation of your teeth on the remaining part!
