When In Yorkshire!!!!

Well I live in Yorkshire and no matter what the recipe I am trying to manipulate may call it ‘Irish Brack’ , it certainly isn’t in my house 😜

This bake has come about due a monthly challenge in my International Baking Group and friends ………( you know who you are ) a recipe from The Great British Bake off Big Book of Baking by Linda Collister

This maybe Loaf but it has no yeast (yey that helps my digestive system out 🙈) usually I’m informed it doesn’t have fat……. but this one has some so its ideal for mutilating into Gluten Free and Vegan

I started my baking journey mutilating recipes to fit…….. its not as easy as it always looks, finding something that works both for Vegan swap out and Gluten Free at the same time sometimes takes a little balancing

One small move and you can end up with the dry bake or something that resembles a rubber ball 🙈

Choosing recipes that are instinctively going to work is key and this one was one I just knew would work , but that intuition has taken time

Best thing is it tastes and texture wise is exactly the same as the Fruit Loaf my Mum use to make, a regular bake in my childhood

An everyday Tea Fruit Loaf filled with plump fruit soaked at least overnight in Black Tea ……of course I used Yorkshire ……well of course I did

Serve plain, with a good slither of butter ( dairy free if needed ) or a nice piece of cheese ( vegan if required ) just as my Dad use to do with his tea which was only ever made in a teapot 😍😍😍😍

So lets bake a Yorkshire Tea loaf ( Irish Brack for the Irish contingent if you must or Bara Brith for the Welsh ) or any other regional name that I don’t know about 😂😂😂😍

Yorkshire Tea Loaf GF, DF V

Servings: 8
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A dark and rich flavoured non yeast fruit bread , serve on its own or with a spread of dairy free butter

Dried fruit needs to be soaked a minimum of over night or even two days like me 🙈
And bakes in a 2lb Loaf tin 21cm x11cn x7cm (8x4x3 in ). No mixer required

Ingredients

2 Yorkshire Teabags ( or strong breakfast tea )
300 ml Boiling water
350 g Dried mixed Fruit ( Currants , sultanas, raisins, cranberries or what ever you like )
150 g Dark or Light Brown Soft Sugar
230 g Gluten free Plain Flour blend ( if not using your own I recommend Dove farms Freee plain UK or Pilsbury US )
1/2 tsp xanthan gum ( omit if blend contains it )
1 tsp of Dried Mixed Spice
1/2 tsp fresh grated nutmeg
2 tsp baking powder
75 g dairy free butter chilled ( I used stork block UK or Earth Balance us )
1 tbsp Chia Seeds
3 tbsp water

Directions

1. Boil 300 mls of water add the Teabags , and the brown sugar and stir til dissolved
2. Add the dried fruit and leave to soak a minimum of overnight , on the counter, I left mine for two days because a baby got in the way 🙈

3. After time soaking fruit will be nice and plump, remove teabag on bake day

4. Set oven to heat to temp of 150 C fan /170 c Standard / 325 f / gas 3

5. Grease and line a 2 lb loaf tin with a strip of parchment paper

6. In a small bowl add the chia seeds and 3 tbsp of water and leave to soak until it looks like frog spawn

7. In a medium bowl add the Flour , Xanthan ( if using ) , baking powder, mixed spices and nutmeg
8. Whisk til combined

9. Sieve the dry ingredients into a large bowl and add the butter cubed

10. With finger tips rub butter in in pinching movements until it resembles fine breadcrumbs ( this can be done in food processor on pulse mode, will take approx 10 pulses )

11. Add the fruit mix and frogspawn ( chia mix ) to the flour breadcrumbs and stir until fully combined

12. Transfer into the loaf tin and spread evenly

13. Bake in the oven for 60 minutes until well risen and dark golden brown and when a cocktail stick is inserted into the middle it comes out clean

14. Coll in the tin for 15 minutes then lift out using the overhang of parchment and place on a wire rack to cool
15. Wait til completely cold before slicing
16. This cake is even better if you wrap it in foil and leave to mature for 1- 2 days
17. Enjoy with a cuppa

So there you go a great homely bake, a cake of memories for me …….its like everyday is Christmas Cake day 😂😂😂😂

The bake matures and is best left for 24 hours and improves daily until you finish it ……..that doesn’t’ take long

It freezes superbly wrapped in foil and then double wrapped in clingfilm for a least 6 months……so you can batch make it …….my sister does

Now for some pictures to wet your appetite further

Once made you will want it again and again 😍😍

Hope you enjoyed the post.

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