Aunty Lilys tea brack
Shared by Sharon · 10 November 2026
The story behind the recipe
The recipe came from my aunty lily, she was a wonderful kind woman, had 10 children of her own but still managed to be kind and caring to anyone else who may call to the house. Words cannot describe the love and respect I have for her, she passed aeay in 2019 at 91. She baked everything, apple tarts, scones Christmas cakes, puddings and many many more things. I loved going to her when she’d made the tea brack and simply thinking about it gives me a warm happy feeling. She passed the recipe on to me and I’ve made them for years as I too love baking. I in turn have now passed the recipe on to my daughter shaunagh , who too loves baking for her three boys and her husband. It’s a lovely tradition that I like to continue and serve it warm with lots of lovely butter and of course a nice cup of tea
- Sharon
Ingredients
Tea brack receipe makes 2 1lb size tins. Ingredients: 12 ozs dark brown sugar. 12 ozs Raisins. 1 pint cold tea. 2 eggs (beaten). 1 1/4 lbs Self Raising flour, 16 glacé cherries.
Method
Soak sugar and raisins in tea overnight, stir now and again. Next day pre heat oven to 150degrees. Add sieved flour, beaten eggs and cherries, mix well, cover the inside of tins with baking parchment and cook in oven for 1 hour. Take out and leave in tin for ten minutes and then put them on grated grill and leave to go cold for an hour or more, then scoff away👍
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