Ballyvoddy Tea Brack


Food writer, broadcaster and author Caroline Hennessy has been focused on food and writing since editing Ireland’s first food website for RTÉ in 2000. Chair of the Irish Food Writers’ Guild, she established the award-winning Bibliocook: All About Food in 2005, is the author of two books about beer and food and has a column in the Irish Examiner in which she writes about small food producers and the ways in which they develop and maintain a sustainable local food system.

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6 Responses

  1. Anne Fitzpatrick says:

    Orange butter is yummy with tea brack -2 Tablesps. of finely grated orange peel plus 1 Tablesp of orange juice creamed into the butter or Soy Margarine for Vegans.Love your site – have been a quiet reader for ages!Aine

  2. Caroline says:

    That sounds gorgeous, Anne. I’m very partial to butter with Tea Brack and I think that the orange version would be lovely. Thanks for letting me know!

  3. Jo says:

    I had some in Carina’s and it was so good. I plan to make one for my Granny!

  4. Caroline says:

    Glad you enjoyed it, Jo. I’m surprised that Carina has time to do any baking with little Anna on hand these days! Hope your Granny enjoys it.

  5. Maureen Carroll says:

    How long can this brack be stored for with the alcohol in it

    • Caroline says:

      Maureen, I wrap the brack in greaseproof paper and store it in a tin where it sits happily for a couple of weeks. That said, my cottage isn’t exactly what you call overheated! If you have any doubts about when you’ll be using it up, the whole – or half – brack freezes very well. We’ve also been known to freeze slices of it so that we can pop them straight into the toaster and devour the warm slices with lots of butter.

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