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Belfast Brew Irish Tea Brack Recipe

Bake a delicious Belfast Brew Brack in 3 easy steps.

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.

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