Contributor’s Note: This is a British recipe with original measurements in brackets.
1 cup (8 ounces) all-purpose/self-raising four
pinch salt (about 1/8 teaspoon)
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ cup (2 ounces) butter
2 tablespoons (1 ounce) caster sugar
¼ pint of milk
½ cup (4 ounces) currants
½ cup (4 ounces) raisins
Preheat oven to 375F degrees (190C or gas mark 5).
Lightly grease a loaf tin or 7-inch cake tin.
Into a large bowl, add salt and spices to the flour and sift. Rub in the butter then add the sugar and mix well. Beat egg with milk and add to the flour mixture then add the fruit.
Pour into the prepared tin then place in the preheated oven for approximately 1 hour or until a toothpick inserted into the centre comes out clean.
While brack is baking, prepare the glaze.
Dissolve 1 tablespoon of sugar in ¼ cup of hot water. Brush over the brack for the last 4 to 5 minutes cooking time.
Remove from oven and turn out onto a cooling rack.