Ballymaloe Irish Tea Barmbrack
A Halloween favourite, but one that takes a bit of overnight preparation - makes 1 large loaf or 3 small ones.
PREP TIME
30
MINUTES
COOKING TIME
100
MINUTES
Ingredients
110g sultanas
110g raisins
110g currants
50g natural glacé cherries, halved or quartered
300ml hot strong tea or 225ml tea plus 50ml Irish whiskey
225g self-raising flour
175g soft brown sugar
50g candied peel
1 level tsp mixed spice
1 egg, whisked
For the bun wash:
150ml water
110g granulated sugar
Method
Put the dried fruit and cherries in a bowl. Cover with the hot strong tea (or the tea and whiskey) and leave to plump up overnight.
The next day, preheat the oven to 180°C/350°F/gas mark 4. Line a 13cm × 20cm (450g) loaf tin or three small loaf tins (14.6cm × 7.6cm) with parchment paper.
Add the flour, soft brown sugar, candied peel, mixed spice and whisked egg to the fruit and tea mixture. Stir well, then put the mixture into the lined loaf tin(s).
Bake in the preheated oven for about 1½ hours, until a skewer comes out clean.
Make the bun wash by boiling the water and granulated sugar for 5 minutes.
Remove the brack from oven and brush immediately with the bun wash to give it a sweet, sticky glaze. Cool on a wire rack. This keeps very well in an airtight tin.
