Barmbrack Fruit Tea (Print Version)
# Ingredients:
→ Dried Fruits
01 -
225g currants or sultanas
02 -
25g glazed cherries, chopped into quarters after rinsing and drying
03 -
250g raisins
→ Liquids
04 -
50ml ginger wine or Irish whisky (your choice)
05 -
300ml strong tea, cooled completely
→ Baking Ingredients
06 -
200g of caster sugar or light brown sugar
07 -
1 teaspoon spice mix (ground)
08 -
1 medium egg, whisked gently
09 -
220g self-rising flour
10 -
1 tablespoon marmalade, optional
# Instructions:
01 -
In a bowl, add cherries, raisins, sultanas or currants, whisky, and tea. Cover it up and let it sit overnight to soak.
02 -
Set your oven to 180°C (160°C Fan) / 350°F / Gas 4. Coat a 2lb (900g) loaf tin, around 5x8 inches, with grease and a liner.
03 -
Add the whisked egg, sugar, flour, and spice to the bowl of soaked fruit. Keep stirring until the mixture is soft and smooth with no dry flour.
04 -
Fill the lined pan with the batter, then bake it for about 1 hour 20 minutes to 1 hour 30 minutes. Test it by poking a skewer in; it should come out clean, and the top should spring back when touched. If it’s darkening too quickly, toss some parchment loosely on top.
05 -
Take the loaf out and let it cool all the way while still in the tin resting on a rack. While it’s still hot, spread marmalade over the top if that’s what you fancy. Slice it only after it’s fully cooled.