Barmbrack
A Halloween Irish classic! Plump, tea-infused dried fruit provides a natural sweetness, while Irish mixed spice creates a lingering warmth on the palette, creating the perfect flavor combination. Serve this on its own, or brew some fresh tea for a cozy October treat.
Equipment
- 1 loaf tin
- 1 sheet parchment paper
- 1 mixing bowl
- 1 rubber spatula
- 1 medium bowl for dried fruit
Ingredients
For the Barmbrack
- 225 grams dried sultanas
- 112 grams dried currants
- 112 grams raisins
- 1.25 cups black tea
- 160 grams dark brown sugar
- 1 whole egg beaten
- 220 grams all-purpose flour
- 1.5 teaspoons baking powder
- 1 pinch sea salt
- 1 teaspoon Irish mixed spice
For the Bun Wash
- 100 grams granulated sugar
- 100 milliliters water
Instructions
- Brew one bag of tea according to packaging directions. Add dried fruit to a bowl and drizzle all of the tea over top. Stir to coat, then cover with cling film and set aside for a minimum of 6 hours, but overnight is recommended.
- Preheat the oven to 350 F.
- Combine all of the ingredients (including any remaining tea from the fruit) into a large bowl and mix thoroughly until incorporated.
- Line the loaf tin with parchment paper and scoop one half of the batter into the tin, spreading and flattening it as much as possible. Repeat with the second half of batter. Bake for an hour and ten minutes, or until the tines of a fork come out clean.
- For the bun wash, add the sugar and water to a small saucepan and bring to the boil. Boil for 5-10 minutes.
- Turn the loaf out onto a cooling rack and brush the top with bun wash. Let cool 15-20 minutes before slicing. Serve with butter and tea, if desired.