Esme and Zoë got creative in the kitchen with an old family recipe from Esme’s mum, using our Belfast Brew Pyramids, we promise it’s easy .. so give it a go.


  • 450g dried fruit – mix of sultanas/raisins/currants as desired
  • 55g chopped mixed candied peel
  • 300ml Belfast Brew (1pyramid teabag brewed for 5mins)
  • 225g soft brown sugar
  • 450g sifted self-raising flour
  • 55g margarine
  • 1tsp mixed spice
  • ½ level tsp baking powder
  • 2 beaten eggs



The Night Before

1. Place peel and dried fruit in a large bowl, then dissolve the sugar in the hot tea and pour over the fruit. Cover with a cloth and leave to soak overnight, allowing the fruit time to plump up as it soaks up the sweet, malty tea flavours.



The Following Day

Pre-heat the oven to 170°C, gas mark 3.

2. Rub the margarine into the sifted flour, add spices and baking powder. Add to the fruit and tea mixture with the 2 beaten eggs and mix everything together thoroughly.



3. Pour the mixture into a prelined 2lb loaf tin and bake at 170°C for approx 1hour 20mins


Sit back and relax with a cup of tea as your Belfast Brew Brack bakes.

Remove from the oven, testing with a skewer or fine knife, and allow to cool on a wire rack



Best served alongside your favourite cup of Suki Tea. Cut into thick slices and spread with a generous serving of butter.


Top Tips:

  • Add 4tsp of Irish Whiskey when steeping the fruit for a decadent Belfast Brew Brack even Grandad would be proud of.
  • Especially Good Served Toasted.
  • For an extra citrus hint, steep your fruit using our Earl Grey Blue Flower instead of the Belfast Brew.