📝 About This Recipe
Barmbrack, or 'Bairín Breac', is a beloved Irish fruited bread that serves as the centerpiece of seasonal celebrations from Samhain to Saint Patrick's Day. This recipe skips the yeast for a dense, cake-like texture, relying on a long soak in strong black tea to plump the dried fruits and infuse the crumb with deep, tannic sweetness. Smeared with salty Irish butter, it offers a nostalgic taste of the Emerald Isle that is both rustic and refined.
🥗 Ingredients
The Fruit Soak
- 175 grams Sultanas (Golden Raisins)
- 175 grams Raisins
- 100 grams Currants
- 50 grams Candied Mixed Peel (finely chopped)
- 300 ml Strong Black Tea (hot, such as Barry's or Lyons)
- 2 tablespoons Irish Whiskey (optional but recommended)
The Batter
- 450 grams Self-Raising Flour (sifted)
- 200 grams Light Brown Sugar
- 1 large Egg (beaten)
- 1 teaspoon Pumpkin Pie Spice or Mixed Spice (cinnamon, nutmeg, and cloves)
- 1/2 teaspoon Ground Cinnamon (extra for warmth)
- 1 Zest of Orange (finely grated)
- 1/4 teaspoon Salt
The Glaze
- 1 tablespoon Honey or Apricot Jam (warmed for brushing)
👨🍳 Instructions
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1
Place the sultanas, raisins, currants, and mixed peel into a large glass bowl. Pour the hot, strong black tea and whiskey over the fruit.
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2
Cover the bowl with a clean kitchen towel or plastic wrap and leave it to soak at room temperature for at least 8 hours, preferably overnight, until the fruit has absorbed most of the liquid.
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3
When ready to bake, preheat your oven to 170°C (325°F). Grease a 900g (2lb) loaf tin with butter and line the bottom and sides with parchment paper.
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4
In a large mixing bowl, whisk together the sifted self-raising flour, brown sugar, mixed spice, cinnamon, and salt until well combined.
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5
Make a well in the center of the dry ingredients and add the beaten egg and the orange zest.
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6
Pour the soaked fruit mixture (along with any remaining tea liquid) into the well of the dry ingredients.
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7
Using a large wooden spoon, stir the mixture gently but thoroughly until no streaks of flour remain. The batter should be thick and heavy.
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8
Spoon the batter into the prepared loaf tin and smooth the top with the back of a spoon.
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9
Bake in the center of the oven for 60 to 70 minutes. To check for doneness, insert a skewer into the center; it should come out clean.
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10
If the top is browning too quickly, cover loosely with foil after 45 minutes of baking.
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11
Remove from the oven and immediately brush the top with warmed honey or apricot jam to create a sticky, shiny glaze.
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12
Allow the brack to cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
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13
For the best flavor, wrap the cooled loaf in foil and wait 24 hours before slicing. This allows the moisture to redistribute and the spices to develop.
💡 Chef's Tips
Don't rush the soaking process; 12 hours is the sweet spot for the plumpest fruit. If you don't have self-raising flour, use 450g all-purpose flour mixed with 3 teaspoons of baking powder. Avoid over-mixing the batter once the flour is added to keep the loaf from becoming tough. Wrap the loaf tightly in parchment and foil; it actually tastes better on day two or three. For a traditional Halloween brack, wrap a clean gold ring in parchment and fold it into the batter before baking.
🍽️ Serving Suggestions
Serve thick slices toasted and slathered with salted Irish butter. Pair with a hot cup of Barry’s Gold Blend tea for the ultimate afternoon treat. Top with a sharp Dubliner cheddar for a delightful sweet and salty contrast. Enjoy alongside a glass of Irish whiskey or cream liqueur as a festive dessert. Lightly grill a slice and serve with a dollop of whipped cream and honey.