160C ?

[mikey4444]

Can anyone please tell me what this is Gas Marks ?...I am guessing 3-4 ?

[Buenchico]

http://www.cooksleys.com/Gas%20Conversion%20Chart.htm

[Tilly2]

What are you cooking, Mikey?

[mikey4444]

Then Gas Mark 3 ....thanks Chris, I am going to make some Yorkshire Brack fruit cake on Sunday morning ( have to soak the fruit in tea over night first ! )

[Toorak]

That sounds nice - can we have a piece?

[gingejbee]

They do vary a bit....which is why foreign ovens have a temperature scale rather than random numbers. In your case, 160C is more like 2-3.

[Tilly2]

Soak the dried fruit in the tea overnight in a covered bowl. Or, if you're short of time, boil it all up in a saucepan for around 15 minutes until the fruit plumps up.
When you're ready to bake, preheat the oven to 180C/350F/gas mark 4 and line a loaf tin with baking paper.
Drain the fruit and mix in the flour, sugar, nutmeg and egg. If the mixture looks dry or sawdusty, add another half a beaten egg until it comes together.
Spoon the mixture into the loaf tin and bake for 1hr, until a skewer inserted into it comes out clean. Leave to cool in the tin for 10 minutes, then transfer to a cooling rack.

[Buenchico]

So what's wrong with proper Welsh grub then, boyo?

https://www.bbcgoodfood.com/recipes/2973688/bara-brith

[Tilly2]

Mixed spice! Yeuk.

[jourdain2]

I'm Yorkshire through and through for generations and I've never heard of Brack cake. I do have my failsafe Grandma's Yorks. Pud. recipe. :)

[bednobs]

surely there is only 1 way to make yorkshire puddings?

[jourdain2]

Dunno - Grandma's is the only one I know and it's good - add mustard etc. if making toad in the hole. Equal amount of eggs to oz. flour. Must be left at least 4 hrs before cooking.

[jno]

Indeed Bednobs

[mikey4444]

Just put the Brack into the oven, but this is the first time I have cooked a fruit cake that no fat in it !

[mikey4444]

Yorkshire Brack turned out very well, I used Earl Grey tea, although there isn't much evidence of it in the finished cake. Its very moist, but not as moist as Boatys famous Pineapple and Cherry Cake

Strange that the recipe called for no fat content...I don't think I have ever made a cake without butter/margarine before ?