‘A’ list personality and magazine stuffer, Dee Ratcliffe was a popular model for photographers over the summer months, snapped here on separate occasions by David Whyte and Ian Coles. A recent chatline topic discussed ‘worn out food’ to get home on when exhausted. Here is Dee’s recipe for Barm Brack.
- 1½ cups cold black tea
- 1¼ cups sultanas
- 1 cup currants
- ¾ cup mixed peel, finely chopped
- ½ cup brown sugar
- 1 egg, lightly beaten
- 2 cups self-raising flour, sifted
- ½ cup walnuts (almonds or brazil nuts)
Combine tea, sultanas, currants, mixed peel and sugar in a bowl. Cover. Stand overnight. Stir in egg. Mix in flour and walnuts. Spoon into a greased and lined 13 x 21 cm loaf pan. Bake at 160ºC for 1-1¼ hours or until cooked when tested with a skewer. Stand for 5 minutes. Turn onto a wire rack to cool. Can be frozen for up to 3 months.
I use green tea as maybe it has some more anti-oxidants. I hate mixed peel so instead use more sultanas and a 100g packet of glace cherries, which I cut in half. As the cherries are sweet, I reduce the amount of sugar.
Taken from The Heart Foundation Cookbook by Sally James