Sunday, March 17, 2013

Tea Brack A La Magali

An Irish-ish Recipe


I took the pictures in my very unfinished dining-room, so you'll excuse the exposed dry-wall and ugly heating pipes... Especially because if you could see what's on the other side of the table, you would find the said dry-wall fit for a decoration magazine! That's what living in a cottage under renovation really means!

Toutes les photos ont été prises dans ma salle-à-manger en pleine rénovation. Vous excuserez donc les murs en placo bruts et les tuyaux de chauffages aux couleurs incertaines, surtout parce que si vous voyiez l'autre côté de la table, vous penseriez que là, c'est Versailles! Et oui, c'est ça vivre en travaux!


As mentioned in my previous post, I usually cook or bake something Irish for Saint Patrick's Day. This year, I made Tea Brack, or my version of it!

Cette année, j'ai fait un Tea Brack pour la Saint Patrick.




Here's what you' ll need. Voici ce dont vous aurez besoin.
  • 6 cups of raisins / environ 600 g de raisins secs (un mélange de blonds et de corinthe, c'est mieux)
  • 1 cup of brown sugar / 1 tasse de sucre roux
  • 2 tablespoons of candied lemon / 2 cuillerées à soupe de citron confit
  • 2 tablespoons of lemon juice / 2 cuillerées à soupe de jus de citron
  • 1 1/3 cups of black tea / 1 1/3 tasses de thé fort
  • 1/3 cup of Irish whiskey / 1/3 de tasse de whisky irlandais
  • 4 eggs / 4 oeufs
  • 3 1/2 cups of flour / 3 1/2 tasses de farine
  • 3 teaspoons of baking soda / 3 cuillerées à café de levure
  • 1 teaspoon of cinnamon / 1 cuillerée à café de cannelle
  • 1 teaspoon of nutmeg / 1 cuillerée à café de muscade
  • 1/3 teaspoon of ginger / 1 pointe de gingembre

On the first day, mix the raisins, lemon, sugar, tea and whiskey and let the raisins soak for a whole night.

Le premier jour, mettez les raisins, le citron confit et le sucre à macérer dans le jus de citron, le thé et le whisky pour toute une nuit.


The next day, add to the soaked raisins, the eggs, the flour, the baking soda and the spices. Mix well. Pour in a 9 inch tin and bake for 2 hours or two hours and a half in an oven heated at 300/320°F.

Le lendemain, ajoutez aux raisins imbibés les oeufs, la farine, la levure et les épices. Mélangez bien. Versez dans un moule d'environ 23 cm de diamètre et enfournez deux heures ou un peu plus à four doux (150/160°C).



It tastes better the day after and the day after and the day after...

C'est meilleur le lendemain ou le surlendemain... 


Don't worry, yours won't be leaning weirdly on one side like mine. There's nothing wrong with the recipe, but there's something wrong with the tiny oven I have in my kitchen for now: the heat is not even inside, thus the shape of this year's tea brack!

Ne vous inquiétez pas, le votre n'aura pas l'air penché du mien. Il n'y a pas de problème avec la recette. Par contre, mon mini-four a du mal à dispenser une chaleur égale de partout, d'où la forme bizarre de mon Tea Brack cette année.


Thanks for visiting. I hope you'll try your very own version of Tea Brack. If your recipe is different from mine, please let me know. I love how for traditional recipes there are as many versions as there are cooks!

Merci de votre visite. Régalez vous!


Update: Since I've had many questions about the Rose Chintz china used in this post, you can read the story behind it here.


I'm sharing this recipe with:
                 StoneGable                          
                               
MM                           PJH Designs 

                  thurCozyLittleHousebadge150x 

                           

31 comments:

  1. Thanks for the recipe, I will give this a go. Your china is beautiful and sets the table off perfectly. My Nan left me the recipe for her Bara Brith (a Welsh tea bread) and that always tastes better a couple of days later. Enjoy St Patricks Day. Chel x

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  2. Hi Magali!!!

    It looks really good!!!!!

    I absolutely love the china dishes. I love that particular color that the flowers are.
    I hope you're doing ok through all the renovations. Soon, it has to be soon that they will be finish.

    Take care!!
    Pam
    xox

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  3. This sounds delicious, and I love your dishes. Pinning.
    Hugs,
    Laura

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  4. j'ai découvert votre blog cette nuit ,venant de chez Ann l'australienne et j'adore!
    je pense que vous n'êtes pas très loin de l'endroit où nous passons nos vacances d'été à Pleine-fougères ....je crois avoir reconnu l'anse du berger et certaines autres plages !
    Merci pour votre belle recette et bon dimanche à vous.
    Votre petite maison blanche est si belle , un rêve !
    amitiés,
    Marry Poppins qui vous souhaite une joyeuse Saint Patrick !

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    1. Décidément, je dois souvent remercier Ann en ce moment! Je suis ravie qu'elle est permis de nous mettre en contact. Merci pour vos compliments, qui me vont droit au coeur. Je n'ai encore jamais mis les pieds à Pleine-Fougères, pourtant relativement proche de chez mes parents. Peut-être un été nous permettra-t-il de nous rencontrer?
      Magali

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  5. Oh, that looks yummy, and your table is so pretty too.

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  6. A little moment of pretty and peace amongst the chaos!

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  7. Looks good Magali, I actually prefer a lighter brack like yours. Would you believe I've never made one! I might just have to try your recipe!

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  8. I just love your dishes and what a great Irish cake - I will print this out as I save masses of recipes! This is lovely!

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  9. Dear Magali,
    That looks delicious. What a nice tea time and I love your dishes-always a favorite pattern.
    I hope you will come visit our post on St. Patrick's day. We have a giveaway too.
    Happy day, Ruthie from: http://www.ladybstimefortea.blogspot.com

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  10. Yummy, I love anything baked with raisins. Thanks for sharing this recipe. ;o)

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  11. I love your dishes and your bread looks delicious. I bet it tastes good after soaking the raisins over night. Have a lovely day.
    ~Clara

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  12. The table looks so pretty with your vintage rose tea set.

    That's cute about what you are trying to hide in that photo! I'm always trying to hide the sleeping porch from my shots. It was also nice to finally close the kitchen "wall" that I stared at for almost a year.

    It takes a lot time, and things seem to happen so slowly sometimes because something else pops up, but I noticed as one comes down to end of a particular project it suddenly speeds up. You express it so well Magali.

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    Replies
    1. Thank you very much. You're right renovation takes a lit of time, but I'm patient. When I see what you were able to do in your cottage, I know it's worth it.

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  13. Vad den ser god ut ska kanske testa någon gång, spar receptet tror jag.
    Så vackra koppar du har att fika med.
    Ha en fin vecka
    Kram Meta

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  14. I'd love to have a piece with you and some tea in the beautiful teacups. Thanks for the recipe and have a good week.
    FABBY

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  15. Ohh..I just became your newest follower..if you like you can follow me back. My link is all the way at the bottom of my blog. Thank you.
    FABBY

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  16. Hi again! I just added to my post the recipe for the cream of broccoli, as you wished. Hope you like it! Hugs,
    FABBY

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  17. En lutande kaka? det där är magi! I love your china, especially the wave on the plate, i wonder about the name on it? I am gathering items for the orangerie and pink rose china would be so perfect! Keeping the dream alive with teacups =)

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    1. You're right, the cake is lopsided because of the magic, not because of the oven!!! You can read about the china in a February post untitled "Rose Chintz" (link is now at the end of this post since many people have asked questions): it's by Johnson Bros.

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  18. It still looks lovely and delicious though.
    Love to see you using the tea set.

    Best,
    Felicity

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  19. It looks delicious Magali - and I think the lopsidedness gives it charm !!!
    Everything in my world is lopsided ( maybe the Irish in me? )
    XOX

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  20. Ambiance très british chez toi, j'adore ! Ton gateau à l'air succulent , je note la recette! Merci pour ta petite visite chez moi .
    A bientôt . Tinou

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    Replies
    1. Comme c'est gentil d'être passé par mon cottage.
      Une voisine bretonne, Magali

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  21. These are beautiful photos Magali, I really like your tablecloth and your cake looks delicious. I have a vase on my dining table with flowers that look very simiar to yours.

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  22. Merci pour la recette, ce gâteau à l'air délicieux.
    Ta petite maison est adorable, j'aime beaucoup.

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  23. This sounds so delicious...I totally want to make it! I am a fiend for tea...so anything with tea in it...appeals to me. I'm crazy for tea like most people are for coffee. I don't like coffee.

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  24. Hi Magali,

    It still looks good. Very much like the quick breads here in USA. They taste better after a day or two alos. Thank you for joining us at Transformed Tuesday this week.

    Hugs,
    Peggy~PJH Designs

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  25. Your bread looks delicious - especially with all those raisens - my Dearest would LOVE IT! I do appreciate you sharing with A Return to Loveliness,
    Kathy

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  26. Delicious looking and I can almost taste it. I am making this one - Thanks for posting
    betsy

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