It's been a tough few months but suddenly Halloween is here or Oíche Shamhna as it is As Gaeigle. To mark the occasion this year I brought my mini loaf tins across London to Crystal Palace and had a wonderful day with Rommeij mixing up this Brack. We must really be grown ups because now we like Brack but when we were kids we only ever ate it to get the ring. And then that one time Margie hid the ring in Halloween Mallows and had to tell us because we didn't eat those either!
- 2 cups hot water
- 3 Lady Grey tea bags
- 1 2/4 cups of mixed fruit
- 1 cup Almond milk (or other dairy alternative)
- 1/3 cup Vegan butter (we used Trex)
- 4 cups Plain flour
- 1/4 cup Granulated sugar
- 1 tsp salt
- 1 tsp Mixed spice
- 7g (2.5 tsp) instant yeast
- Brew tea bags in hot water for at least 4mins.
- Soak fruit in tea for about an hour.
- Grease your baking tin.
- Heat the milk and butter in a small saucepan until butter has melted and then leave aside until cooled slightly (hand hot).
- In a large bowl sift together flour, sugar, salt and spices, and stir in yeast.
- Add the milk mixture and bring together to a dough.
- Knead for about 5 mins.
- Drain fruit and pat dry with kitchen towel.
- Knead the fruit into the dough, a little at a time, adding extra flour to keep dough from getting too sticky.
- Once all fruit is incorporated you should have a smooth ball of dough, put it in a greased bowl and cover with a damp tea towel or greased cling film.
- Leave to rise for 1 - 2 hours.
- Punch out the air and knead again.
- Shape the dough into a ball if using a circular baking tin, or fit it into two 1 pound loaf tins. (We used 2 tiny loaf tins and 1 big one).
- Allow to rest for a further half hour.
- Preheat oven to 200C
- Pop Brack into oven and cook for 35-45 mins. (Keep an eye on it, the little ones only took 30mins). Cool on a wire rack.
- Wrap a ring in baking parchment and poke into the cake at the end, or pop it into dough before the second rise.