Gluten free barmbrack
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
SERVES
8
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
75
MINUTES
Ingredients
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 tsp gluten-free baking powder
1 level tsp xanthan gum
1 tsp mixed spice
3 tbsp milk
3-4 tbsp Stock Syrup or boil 2 tbsp sugar with 2 bsp water
Equipment: 1 x 1kg (2lb) loaf tin, lined with parchment paper
Method
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 1 ÂĽ 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.
