Competition Time! Barry’s Tea

Being located in Cork as we are, Barry’s tea is the cuppa of choice around the cottage so when the people in Barry‘s contacted me about running a competition, I thought that fellow tea-loving food bloggers might be interested, especially when they heard what it entails.

To win a box of Barry’s Speciality Blends teas, plus some Barry’s merchandise, just come up with a recipe using one of the teas in the Speciality Blends range. There are plenty of choices: camomile, peppermint, green tea, lemon and ginger, cranberry and orange, very berry, South African rootibos or pur-erh. There is more information on the teas, plus a €1money off voucher at

To encourage you all to come up with something fabulous, I’m going to share my latest take on the Ballyvoddy Tea Brack, this version now known as Ballyvoddy Green Tea Brack. Let me know what your favourite tea recipe is by emailing me at before Wednesday 11 August. Best of luck!

Ballyvoddy Green Tea Brack
I normally make a double mixture of this, often dividing the dough between a large 900g (2lb) tin and two 450g (1lb) tins – one to keep (the big one) and two to give away. If you feel like gilding the lily, or the tea brack, pour a couple of tablespoons of the alcohol that you use in the recipe over the hot cake when it comes out of the oven. If you don’t have damson gin or whiskey in the house, just use 180mls of green tea instead.

Strong green tea – 150ml
Ballyvoddy Damson Gin or Irish whiskey – 2 tablespoons
Mixed dried fruit – 450g. I normally use golden raisins, sultanas and dried cranberries.
Muscovado sugar – 175g
Egg – 1, lightly beaten
Butter – 25g, melted
Plain flour – 275g
Bread soda – ½ level teaspoon
Mixed spice – 1 teaspoon
Ground cinnamon – ½ teaspoon
The night before you intend to cook this, place the tea, gin or whiskey, mixed dried fruit and sugar into a large bowl. Stir well, cover with a tea towel and leave to sit overnight or for at least 12 hours.Preheat the oven to 180ºC (160ºC fanbake).
Grease and line an 900g (2lb) loaf tin.Stir the beaten egg and melted butter into the soaked fruit. Sieve the flour, bread soda and spices together and gently mix into the fruit mixture. Scrape and pour into the prepared tin and bake in the preheated oven for 1½ hours until dark golden brown, well risen and, when tested with a skewer, it comes out clean from the centre.
Cool in the tin for 10 minutes, then remove and allow to cool fully on a wire rack. Makes 1 x 900g/2lb loaf.


Food writer. Broadcaster. Blogger. Author. Married to Eight Degrees Brewing. Member of the Irish Food Writers' Guild, founder of Irish Food Bloggers Association and co-author of Sláinte: The Complete Guide to Irish Craft Beer & Cider (New Island)

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4 Responses

  1. Will have to put my thinking cap on! Am a total Barry’s REAL tea fan!

  2. Caroline says:

    I’d love to see what you come up with, Margaret. Wonder if you can get any of your garden produce in there!

  3. My mother in law is from Cork and her maiden name is Barry so other teas are not allowed! But, i have tried several others and I must say that I find it to be the smoothest for my previously non-tea drinking palate! x

  4. Caroline says:

    There’s always a Cork connection…

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