If you’re planning on making Pavlova or meringues, this traditional Irish Brack using up egg yolks recipe is the perfect way to use up those yellow yolks that might otherwise get wasted.
The recipe states 4 egg yolks but will work just as well with two whole eggs if you so please.
Start your Brack the night before you plan on having the egg yolks available to use, as egg yolks tend to turn a bit stiff if left sitting for long, and the fruit for this brack must steep overnight before adding the egg yolk.
This recipe uses an old Irish breakfast cup or mug which holds 280 ml, in contrast to its American cousin, the US cup which holds 236 ml. If you’re using a US cup, 1.2 American cups are equal to the Irish breakfast cup or mug.
This is a lovely moist Brack which improves with keeping, and is delicious sliced and spread with a little butter.