Recipe for Halloween Barmbrack – Gluten Free

A simple and totally delicious barnbrack, suitable for coeliacs or those with a wheat intolerance. This loaf keeps very well and is delicious cut into slices spread with butter.

Hide a ring, pea, stick or a coin in the mixture for extra excitement at Halloween.

Makes 1 loaf

75g (3oz) sultanas

75g (3oz) raisins

75g (3oz) currants

40g (1½oz) cherries, halved

40g (1½oz) candied peel, chopped (preferably homemade)

200ml (7fl oz) tea

1 egg, lightly beaten, preferably free-range

150g (5oz) soft brown sugar

175g (6oz) rice flour

50g (2oz) cornflour

1½ teaspoon gluten-free baking powder

1 level teaspoon xanthan gum

1 teaspoon mixed spice

3 tablespoons milk

3-4 tablespoons Stock Syrup. Boil 2 tablespoons sugar with 2 tablespoons water

1 x 1kg (2lb) loaf tin, lined with parchment paper

Soak the fruit in cold tea overnight.

Preheat the oven to 180°C/350°F/gas mark 4.

Next day add the lightly beaten egg and sugar to the fruit and tea and stir together well. Sift the rice flour, cornflour, gluten-free baking powder, xanthan gum and mixed spice together. Add to the fruit mixture and stir well.

Wrap the charms individually in greaseproof paper and hide in the mixture.

Gently mix in the 3 tablespoons of milk and pour into the prepared loaf tin. Cook in the preheated oven for 11/4 hours approximately until a skewer comes out of the loaf clean. Brush with stock syrup (if using) so the top and sides are sticky and delicious. Cool on a wire rack. Serve out in slices with a little butter.