Irish Barmbrack
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tea bag
- 250 ml boiling water
- 250g dried fruit mix
- 1 large egg
- 225g plain flour
- 100g light brown sugar
- 2 tsp baking powder
- 1 tsp mixed spice
Method
- Add the tea bag to a cup with the boiling water and leave the tea bag to brew in the cup for 5 minutes.
- Remove the tea bag and add the cup of tea to a large bowl along with the dried mixed fruit.
- Leave overnight to soak if you have the time or for at least an hour.
- Add the egg to the bowl and mix well.
- Add the flour, brown sugar, baking powder and mixed spice and mix again, just enough so that the ingredients are all well combined.
- Line a loaf tin with parchment paper and pour the mixture in.
- Bake in a preheated oven at 170c for 1 hour.
- Remove the loaf from the tin and leave to cool. Traditionally this Barmbrack was left for up to 2 days before slicing but I left it for 2 hours. Allowing it to cool means that it less likely to crumble when you cut it.
- Cut into slices, you should be able to get 12-14 slices depending on how thick you cut them.