Barmbrack
By: Helen Pitlick
Published: Thursday, December 3, 2009 - 2:48am

Ingredients




¾ cup cold black tea
2/3 cup Brown Ale
2/3 cup dark muscovado sugar
2 cups mixed dry fruit
1 large free-range egg, lightly beaten
2  ½ cups self-rising flour
1/2 teaspoon mixed spice

Preparation

1 Pour the tea and ale into a large bowl, stir in the sugar, then add the fruit and leave in the fridge overnight. 2 When ready to bake, preheat the over to 350 degrees F. Add the beaten egg to the soaked fruit, sift in the self-rising flour and mixed spice and mix thoroughly. 3 Pour the mixture into a well-greased loaf pan lined with baking parchment (optional) and bake for 1 ½ hours, turning the heat down to 325 degrees F halfway through the cooking time. Leave the loaf in the pan for 10 minutes, then turn out and cool on a wire rack. Wrap in foil and leave until the following day.

About


This recipe is from "An Appetite for Ale" by Fiona and Will Beckett and is an adaptation of a traditional Irish Tea Bread. You can substitute brown sugar for the muscovado.