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 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

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
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
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
Making caramel tips
Make sure you use the caramel quickly or it will turn to liquid
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
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
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
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
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
Quenelling
To quenelle, hold a spoon with the rounded bottom up. Place the far edge of the spoon into the mixture with the near edge close to the surface but not touching it. Drag the spoon towards you, twisting your wrist up. The mixture should curl up with the shape of the spoon and fold into an egg shape
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Brack recipe with a sweet white wine

Ingredients

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
  • 60g of butter, plus extra for greasing and spreading
  • 120g of Seville orange marmalade

Caramel mousse

  • 250ml of whipping cream, extra for garnish
  • 150g of caster sugar
  • 3 gelatine leaves

Chocolate ganache

Garnish

Equipment

  1. 28 x 13cm loaf tin

Share this Recipe

Frances Atkins' fantastic brack recipe is made with Yorkshire tea, and served with chocolate, caramel and marmalade. Brack is a wonderful cake to serve