Saucepan@saucepan · Shared this recipeFollowIrish · snackBest Irish Barmbrack RecipeA moist, cake-like Irish barmbrack made with tea-soaked dried fruit and warm spices, perfect for Halloween or any autumn treat.total1 hr 20 minprep20 mincook1 hrservings12Original recipe on thefieryvegetarian.comKeep this recipeAdd a copy of Best Irish Barmbrack Recipe to your Saucepan library.Save to my libraryView in my librarySave it to your librarySign in to keep a copy you can scale, cook from and add to your grocery list.Sign in to saveGet the appSaucepan keeps all your recipes in one place, builds your grocery list and rings timers while you cook. Your account works on the website too.Android is coming soon.PrintCopy ingredientsAndroid is coming soon.Ingredients12 servingsBack to 12 servings1.333 cup raisins, 200g0.75 rounded cup sultanas, 125g0.333 cup whiskey, optional, 80ml1.5 cup strong black tea, 340ml1.667 cup all-purpose flour, 225 g2.5 tsp baking powder1.125 cup brown sugar, 125g0.5 tsp salt0.25 tsp ground nutmeg0.25 tsp ground cloves1 tsp ground cinnamon1 cup whole milk, plant-based or regular, 240ml1 egg, or 1/4 cup applesauce/3 tablespoons aquafabaStepsClear checksTap an ingredient or step to check it off.1Step 1: Make the tea quite strong. As soon as it's ready, pour it over the raisins and sultanas, add the whiskey if using, and mix. You can leave the dried fruit to soak overnight, or quick-soak. To quick-soak, place the bowl in the microwave, blast on high for four minutes, and leave to soak for 1 hour while you mix together the dry ingredients.2Step 2: Mix together the flour, baking powder, sugar, salt, nutmeg, cloves, and cinnamon.3Step 3: Drain sultanas and raisins and mix into the dry ingredients, along with baking paper wrapped ring, coin or coins (if using).4Step 4: Make a well in the center and whisk and add in the egg (or substitute) and the milk. Mix well until combined and turn into a greased 3/4 lb (8 inches by 4 inches) loaf pan, patting down to smooth with your hand (wet your hand with water to prevent the dough sticking).5Step 5: Bake in a preheated oven at 355F (180C) or 320F (160C) fan-assisted for 1 hour in the bottom third of the oven.6Step 6: Remove and check it's done by inserting a skewer into the middle of the loaf. If the skewer comes out clean, it's done, otherwise return to oven for 15 minutes more.7Step 7: Let cool completely before removing from the loaf tin. Slice and serve with margarine.8Step 8: Wrap any leftovers tightly in foil or cling film and keep in the fridge or at the back of a cool dry cupboard. Will keep for one week.getsaucepan.com/r/87bf1e49-7708-4e28-b771-11bb7d02f059 · Original: https://www.thefieryvegetarian.com/barmbrack/
