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Traditional Irish Barmbrack (Black Tea Soaked Fruit Loaf with Warm Spices)
Ireland's ancient Halloween and teatime treasure: moist, aromatic yeastless fruit loaf packed with sultanas, raisins, and candied peel steeped overnight in strong Irish breakfast black tea with warm baking spices.
Prep
15 min
Cook
55 min
Total
70 min
Oven
170Ā°C (150Ā°C vent.)
Ingredients
servings
8
- Strong hot brewed Irish breakfast black tea300 ml
- Mixed dried fruit (sultanas, raisins, currants)350 g
- Demerara or light brown sugar150 g
- Self-raising flour (or flour + 1.5 tsp baking powder)250 g
- Large egg beaten1 pc
- Ground mixed spice (cinnamon, nutmeg, cloves)1 Ā½ tsp
- Candied mixed citrus peel40 g
- Salted Irish butter for spreading on slices30 g
Preparation Steps
1
Place dried fruits and candied peel in a bowl. Pour over hot brewed tea and add brown sugar. Stir well and soak for at least 4 hours (preferably overnight) until plump and juicy.
2
Stir beaten egg, sifted flour, and mixed spices directly into the soaked fruit mixture. Mix with a wooden spoon until an even, thick batter forms.
3
Spoon batter into a parchment-lined loaf tin. Bake at 170Ā°C for 50-55 minutes until a skewer inserted in the center comes out clean. Cool completely on a wire rack. Slice thick and spread lavishly with salted Irish butter.
Cooking Journal
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Nutrition Facts
per servingCalories
310
Protein
5g
Carbohydrates
66g
Fat
4.5g
Allergens
GlutenEggsMilk
*estimated values per serving
Provenance & Public Domain Audit
Source: Traditional British & Celtic Gastronomic Archives / Public Domain Cookbooks (The National Archives & Historic UK Culinary Collections)
Legal status: Public Domain (Crown Copyright Expired / CC0-compatible) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
