CARROLL GARDENS RESTAURANTS RECIPES

THE PERFECT TRADITIONAL IRISH BARMBRACK

The perfect traditional Irish barmbrack image

Provided by Donal Skehan

Total Time 60 minutes

Yield 8

Number Of Ingredients 11

Ingredients

Serves eight
Makes one 900g loaf
225g plain flour
2 tsps of baking powder
375g packet of fruit mix
250ml cold tea
50ml of whiskey
125g light brown sugar
1 large egg
1/2 tsp of mixed spice
A ring to place inside

Steps:

1. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight. 2. Preheat the oven to 170C/340°/Gas Mark 3, and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, and using a wooden spoon mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid – you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined. 3. Add in the ring – and any of the other traditional symbols of a pea, a piece of cloth, a matchstick and a coin – and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for one hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack. 4. Cover in cling wrap and tin foil and allow to sit for one to two days before cutting into it. Serve in slices spread with a little butter and nice cuppa!

THE PERFECT TRADITIONAL IRISH BARMBRACK

The perfect traditional Irish barmbrack image

Provided by Donal Skehan

Total Time 60 minutes

Yield 8

Number Of Ingredients 11

Ingredients

Serves eight
Makes one 900g loaf
225g plain flour
2 tsps of baking powder
375g packet of fruit mix
250ml cold tea
50ml of whiskey
125g light brown sugar
1 large egg
1/2 tsp of mixed spice
A ring to place inside

Steps:

1. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight. 2. Preheat the oven to 170C/340°/Gas Mark 3, and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, and using a wooden spoon mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid – you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined. 3. Add in the ring – and any of the other traditional symbols of a pea, a piece of cloth, a matchstick and a coin – and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for one hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack. 4. Cover in cling wrap and tin foil and allow to sit for one to two days before cutting into it. Serve in slices spread with a little butter and nice cuppa!

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THE PERFECT TRADITIONAL IRISH BARMBRACK

From irishtimes.com
Total Time 60 minutes

1. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight. 2. Preheat the oven to 170C/340°/Gas Mark 3, and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, and using a wooden spoon mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid – you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined. 3. Add in the ring – and any of the other traditional symbols of a pea, a piece of cloth, a matchstick and a coin – and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for one hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack. 4. Cover in cling wrap and tin foil and allow to sit for one to two days before cutting into it. Serve in slices spread with a little butter and nice cuppa!

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