Barmbrack
This is a traditional Irish yeast bread that is packed with sultanas, raisins and currants. This version has an extra kick with some added whiskey!
Ingredients
- 50²µ/1¾´Ç³ú currants
- 200g/7oz raisins
- 100²µ/3½´Ç³ú sultanas
- 50²µ/1¾´Ç³ú mixed peel
- 2 oranges, zest from 2 oranges and juice from 1 orange
- 320ml/11fl oz warm strong black tea
- 3 tbsp whiskey
- 1 tsp dried fast-action yeast
- 75ml/2½fl oz warm milk
- 500g/1lb 2oz self-raising flour
- 130²µ/4¾´Ç³ú demerara sugar
- 1 tsp mixed spice
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 2 free-range eggs, lightly beaten
- 1 tbsp runny honey
- butter, to serve
Method
Mix the dried fruit, peel and orange zest together in a bowl. Pour in the orange juice, tea and whiskey and cover with clingfilm. Leave to stand overnight or for at least 3–4 hours.
Preheat the oven to 200C/180C Fan/Gas 6 and line a 20cm/8in springform round cake tin with baking paper.
Whisk the yeast into the warm milk in a small bowl and leave until the yeast starts to activate – you will start to see small bubbles appear on the surface. Place the flour, sugar and spices in a large bowl. Whisk the eggs in a small bowl and add the yeast mixture. Add the soaked mixed fruit to the flour mixture, then stir in the egg mixture. Stir until a dough is formed. Transfer the dough to the cake tin.
Bake for 50 minutes then test with a skewer to make sure it is cooked (it may need another 10 minutes or so). Remove from the oven and while it is still warm, brush the honey over the top. Leave to cool in the tin then slice and serve with butter.
Recipe Tips
It is traditional to add a clean and sterilised ring, coin, piece of cloth, wooden stick (such as an ice lolly stick) or a dried pea to the dough. Use a skewer to add the items into different sections of the bread, sealing the dough at the top, just before baking.
