Ballymaloe barmbrack

Recipe by:

Darina Allen

This traditional brack is made with a strong cup of tea and is delicious spread with lots of butter

Ballymaloe barmbrack

SERVES

12

PEOPLE

PREP TIME

30

MINUTES

COOKING TIME

90

MINUTES

CUISINE

COURSE

Baking

Method

  1. Put the dried fruit and cherries into a bowl. Cover with hot tea and leave to plump up overnight.

  2. Th next day, line a loaf tin with silicone paper. Preheat the oven to 180°C.

  3. Add the whisked egg, soft brown sugar, flour and mixed spice to the fruit and tea mixture. Stir well. Put the mixture into the lined loaf tin.

  4. Cook in for about 1½ hours or until a skewer comes out clean.

  5. Leave to cool on a wire rack. Keeps very well in an airtight tin

Ingredients

  • 110g sultanas

  • 110g raisins 

  • 110g currants 

  • 50g natural glacé cherries, halved or quartered

  • 300ml hot tea

  • 1 egg, whisked

  • 175g soft brown sugar

  • 225g self-raising flour

  • 1 level tsp mixed spice

  • 50g candied peel

Method

  1. Put the dried fruit and cherries into a bowl. Cover with hot tea and leave to plump up overnight.

  2. Th next day, line a loaf tin with silicone paper. Preheat the oven to 180°C.

  3. Add the whisked egg, soft brown sugar, flour and mixed spice to the fruit and tea mixture. Stir well. Put the mixture into the lined loaf tin.

  4. Cook in for about 1½ hours or until a skewer comes out clean.

  5. Leave to cool on a wire rack. Keeps very well in an airtight tin