Whiskey barmbrack

Recipe by:

Michelle Darmody

A wee dram of whiskey makes this brack extra special

Whiskey barmbrack

SERVES

8

PEOPLE

PREP TIME

10

MINUTES

COOKING TIME

50

MINUTES

CUISINE

COURSE

Baking

Method

  1. Mix the dried fruit and zest together and add the tea, juice and whiskey. Place into a large bowl and cover with clingfilm. Leave to stand over night or for at least three hours.

  2. The next day preheat your oven to 180 degrees and line a 2lb loaf tin with parchment.

  3. Add the flour, sugar and spices to the fruit and stir everything well. Stir in the eggs and combine the mixture completely. Scoop it into the lined tin.

  4. Bake for 50 minutes then test it with a skewer; it may need another ten minutes or so. While it is still warm brush the honey over the top. Allow to cool in the tin.

Ingredients

  • 50g of currants

  • 50g of mixed peel

  • 200g of raisins

  • 100g of sultanas

  • the zest of 2 oranges and 1 tbs of orange juice

  • 320mls of warm strong tea

  • 3 tbsp of whiskey

  • 200g of self-raising flour

  • 130g of Demerara sugar

  • 1 tsp of mixed cake spice

  • 1 tsp of ground cinnamon

  • 1 tsp of powdered ginger

  • 2 eggs, lightly beaten

  • 1 tbsp of honey

Method

  1. Mix the dried fruit and zest together and add the tea, juice and whiskey. Place into a large bowl and cover with clingfilm. Leave to stand over night or for at least three hours.

  2. The next day preheat your oven to 180 degrees and line a 2lb loaf tin with parchment.

  3. Add the flour, sugar and spices to the fruit and stir everything well. Stir in the eggs and combine the mixture completely. Scoop it into the lined tin.

  4. Bake for 50 minutes then test it with a skewer; it may need another ten minutes or so. While it is still warm brush the honey over the top. Allow to cool in the tin.