Yorkshire Brack

Cakes & BakingServes 8

Mix together the dried fruit and sugar and soak in the hot tea. Cover and leave overnight so the fruit becomes plump. Add the egg to the mixture and beat well. Stir in the flour. Line a ½ kg/1lb loaf tin. Put the mixture into the tin and bake in a preheated oven 160 C, 325 F, Mark 3 for about 1½ to 1¾ hours.


150 ml/¼ pint hot tea (preferably Yorkshire Tea *)

225g/8oz sultanas

110g/4 oz raisins

110g/4 oz currants

50g/mixed peel

75g/3 oz demerara sugar

1 egg

225g/8oz self raising flour

 1 tbsp lemon juice