Some get theirs following Wim Hof into iced water. Others rely on several espressos. The sensible among us find it hiking in nature. But I get my high from sneaking vegetables into family favourites. And brack is no exception.
My boys eat thick slices of brack at a speed that would rival a half-price sale at JD Sports. This made brack very vulnerable to a make-over, and a sly introduction to my Veggie Dance.
The result? Beetroot bombed. Parsnip wheezed. And courgette flopped like an exhausted backing dancer. Finally I figured we needed a sweet and spicy groove, the Fred Astaire and Ginger Rogers of baking. We found it in carrot and, yes, ginger. Feel free to add some crystalised ginger to raise the temperature like Fred would have wanted. We leave it out, to avoid screaming children.
320ml cooled rooibos tea
100g plain flour
100g wholemeal flour (or more plain flour, but GF flour won’t work sorry)
55g coarsely grated carrot
140g light muscovado or coconut sugar
1 & 1/2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon ground allspice or mixed spice
1 Soak your raisins in cooled tea overnight (or for 6-8 hours). Hot tea may sound preferable, but you’ll end up with no soaking liquid and a drier loaf.
2 The next morning, fire up your oven to 180°C. Line a 1lb loaf tin with non-stick parchment.
3 Beat the egg and stir through your puddle of soaked raisins.
4 Tumble in your flours, the grated carrot, your preferred sugar, some baking powder and a delicious smattering of spice. Rake through carefully. Spoon into your lined loaf tin and bake the brack for 75-80 minutes or until a toothpick comes out clean. (Soggy centres are a common problem for brack beginners, so leave it in an extra 5 minutes if you’re unsure.)
5 Remove from the oven once cooked, leave to settle in the tin for 5-10 minutes, and turn out onto a wire rack. Let your nostrils twerk and boil the kettle! We love it toasted with a scrape of butter and a hot cuppa. If you want it to look really shiny on top, professional bakers brush it with a simple sugar syrup, which you can too.
In other news, I’m holding a special vegetarian cookery demo on November 16 . Want to learn how to make some swift midweek vegetarian meals? That don’t break the bank or your tastebuds?! For more details, or to book your spot, click here. Come join me in my Zoom kitchen!