Halloween Tea Brack
Traditional Tea brack Recipe with a twist for coeliacs using Sowan’s Tea Brack Mix.
Ingredients
1 pack of Sowans gluten-free brack mix
150g of fruit( I used raisins, sultanas and chopped dried fig)
Strong tea(enough to cover the fruit)
300ml of buttermilk
1 egg
½ Tablespoon of cider vinegar
Method:
1. Soak the fruit in the tea for at least 4hrs or overnight if possible.
2. Preheat the oven to 190◦c for fan oven. Brush a 1lb loaf tin with sunflower oil
3. Empty the pack of Sowans brack mix into a large bowl.
4. Add the vinegar to the buttermilk then break in the egg, beat lightly with a fork, add this to the dry mix.
5. Strain the excess tea off the fruit and add the fruit to the bowl. Mix until all combined.
6. Place on the middle shelf of the preheated oven and cook for 30 minutes, then cover loosely with foil and bake for a further 10/15 mins.
7. To check it is cooked push a thin skewer into centre and it should come out clean.
8. Turn the tin upside down onto a cooling rack and leave to cool.
9. When cooled run a knife around the outside of the brack, put back onto the rack upside down and it should come out of the tin easily.
10. To decorate with spider webs simply mix icing sugar with a small amount of water to a piping consistency. Put this into a plastic piping bag and cut a small hole in the top.
11. Pipe spiders’ webs or spiders, use your imagination, get children involved with decorating.
12. You could use buttercream and pipe spider web with melted chocolate.
13. You could also simply brush the top with warm apricot jam and decorate with thinly sliced orange or lemon halves.
Enjoy!
