A warmly spiced Irish fruit bread studded with tea-soaked raisins and sultanas, sliced thick and spread with salted butter.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: butter curls, dusting of cinnamon
Accompaniments: pot of tea, butter
Instructions
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1
Soak dried fruit in hot tea overnight or at least 4 hours until plump.
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2
Preheat oven to 170°C (340°F). Grease and line a 900g loaf tin.
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3
Mix flour, sugar, and mixed spice. Stir in soaked fruit with all the tea liquid, beaten egg, and orange zest.
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4
Pour into prepared tin and bake 50-60 min until a skewer comes out clean.
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5
Warm marmalade and brush over the hot loaf for a sticky glaze.
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6
Cool in tin 10 min, turn out, and serve sliced with butter.
Did You Know?
On Halloween, objects are hidden in barmbrack: a ring means marriage, a coin means wealth, a rag means poverty, and a pea means you will not marry that year.
Chef's Notes
Equipment Tips
- loaf tin
- mixing bowl
- saucepan
Garnishing
butter curls, dusting of cinnamon
Accompaniments
pot of tea, butter
The Story Behind Barmbrack
Barmbrack dates to medieval Ireland, and the name comes from the Irish "bairín breac" meaning speckled loaf. It is inextricably linked to the ancient festival of Samhain (Halloween), when it served as both food and fortune-telling device.
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