Barmbrack

Method

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1. Put the dried fruit in a bowl with the sugar, pour the hot tea and whiskey over and stir.

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2. Cover and leave overnight, at least 8 hours, until the fruit has swelled and most of the liquid has gone.

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3. Heat the oven to 170C and butter and line a 900 g loaf tin.

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4. Stir the beaten egg, orange zest and marmalade into the soaked fruit.

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5. Sift the flour, mixed spice, cinnamon and salt over and fold in until just combined.

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6. Scrape into the tin and level the top.

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7. Bake 60 minutes, until a skewer comes out clean and the top is dark.

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8. Cover loosely with foil after 40 minutes if it is browning too fast.

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9. Brush the hot loaf with honey and leave in the tin for 15 minutes.

   Mark done Start 15 min timer

10. Turn out and cool completely before slicing thickly and buttering.

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Chef’s Tips

• Overnight soaking, no shortcuts.
• Tea strong enough to be undrinkable.
• Slice it thick and butter it heavily.

Common Substitutions & Variations

• No self-raising flour to hand? Use the same weight of plain flour plus 2 teaspoons of baking powder per 150 g.

Pairing Suggestions

• Salted butter
• A pot of tea
• Hallowe'en

Storage & Reheating

Keeps 1 week wrapped and improves for the first three days.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.