Yorkshire tea brack with marmalade, chocolate and caramel
Item 1 of 1
- medium
- 8
- 2 hours 30 minutes
This fantastic brack and caramel mousse recipe by Frances Atkins is made with good, strong Yorkshire tea. 'Brack' is the name given to a fruity cake made without any fat, (apart from what occurs naturally in the eggs). Rumour has it that it was first created by a small Whitby bakery for which we should all be grateful.
First published in 2015
Ingredients
Metric
Imperial
Yorkshire tea brack
- 375g of sultanas
- 250g of light brown sugar
- 300ml of brewed Yorkshire tea
- 300g of self-raising flour
- 1 egg, lightly beaten
- 120g of Seville orange marmalade
Caramel mousse
- 250ml of whipping cream, extra for garnish
- 150g of caster sugar
- 3 gelatine leaves
Chocolate ganache
- 250g of bitter chocolate, broken up into chocolate chips
- 300ml of cream
Garnish
- 1 punnet of English strawberries, sliced
SAVE RECIPE
Equipment
- 28 x 13cm loaf tin
Method
1
For the brack, combine the sultanas, sugar and hot Yorkshire tea in a bowl, cover and leave to infuse for at least 2 hours
- 375g of sultanas
- 250g of light brown sugar
- 300ml of brewed Yorkshire tea
2
Preheat the oven to 150˚C/gas mark 3. Grease and line a loaf tin with butter and greaseproof paper
3
Combine the eggs with the Yorkshire tea and sultana mixture and then slowly mix in the flour. Once the mix is smooth, pour into the pre-lined tin and bake for 1 hour 45 minutes
- 300g of self-raising flour
- 1 egg
4
Once it is well risen, firm to touch and coming away from the edge of the tin, remove from the oven and leave to cool in the tin for at least 10 minutes
5
For the caramel mousse, place the sugar in a medium saucepan over a medium to high heat. Keep a close watch on the sugar as it will begin to colour quickly. As soon as it reaches a dark brown colour, add 100ml of the whipping cream and stir until combined
- 100ml of whipping cream
- 150g of caster sugar
6
Soak the gelatine in cold water for 5 minutes. Remove from the water and squeeze out any excess water before adding to the warm caramel. Whisk to dissolve thoroughly and remove from the heat
- 3 gelatine leaves
7
Whisk the remaining 150ml of cream until medium peaks form and gently fold into the caramel. Place in a suitable container and store in the fridge to set
- 150ml of whipping cream
8
For the chocolate ganache, bring the cream to the boil and remove from the heat. Pour over the chocolate and whisk until smooth. Store in the fridge until set
- 250g of bitter chocolate
- 300ml of cream
9
To serve, slice the brack into 8 even pieces and spread one side of each with butter. Melt the marmalade in a large pan and glaze the slices of brack, butter side down, until most of the marmalade has been soaked up and caramelised
- 120g of Seville orange marmalade
10
Place a slice of brack in the middle of each plate, caramelised side up. Place 1 quenelle each of the caramel mousse, chocolate ganache and cream on the brack. Garnish with some slices of fresh strawberries and drizzle with the residual marmalade from the pan
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