Barmbrack is an Irish tea loaf traditionally associated with Halloween when a number of objects would be stirred into the mix before baking. Each item - a ring, a pea, a thimble, a piece of cloth, a stick - represented a different fortune for the coming year, not dissimilar to the charms hidden in a Christmas pudding.
It is a soft bread dotted with fruit - the Irish is bairín breac meaning speckled bread - and is often just called a brack. Today, commercial producers still put a ring into the mix but, perhaps not surprisingly, health and safety will not allow any other items. I have made it here, minus the charms but with the addition of a splash of whisky.
1 mug of hot tea – about 150ml
splash or two of whisky (optional)
1 mug of mixed raisins and sultanas
A handful of chopped dried apricots
75g light brown sugar
1 egg, beaten
150g plain flour
1 tsp baking powder
1 tsp mixed spice
Preheat the oven to 160ºC. Grease a small (450g) loaf tin and dust lightly with flour.
Soak the dried fruit in the hot tea (and whisky if using) for at least an hour but preferably overnight.
Sieve the flour, baking powder and mixed spice into a large bowl. Drain the fruit, reserving the liquid.
Make a well in the middle of the dry ingredients and add the beaten egg and some of the reserved liquid. Mix together until you have a soft dough, then add the fruits and fold into the mixture.
Put into your greased loaf tin and bake for 1 hour.
Remove from the oven and allow to cool in the tin. Serve sliced, spread with butter and a cup of tea.
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