Barm brack, also called báirín breac, is a traditional Irish tea bread or cake. This speckled loaf is lightly sweet and studded with dried fruits. Perfect for breakfast or tea-time, toasted and slathered with a generous topping of butter. Though brack is eaten all year round, it is only at Halloween that symbolic additions are incorporated into the mix, each with a fortune-telling significance for the year ahead.
To make this rich fruit bread, the dried fruits are soaked overnight in strong cold tea to plump and rehydrate. Alternatively, hot tea can be substituted to reduce the infusion time to an hour. One of the easiest bread to make in minutes with minimal efforts. No butter is used in the preparation with the bread achieving its moistness from the tea, addition of whisky and eggs. When baked and cooled, it can be stored in an airtight container for up to 5 days. Also, can be frozen for later. Delicious, moist, loaded with fruits and packed with a depth of flavour. An excellent accompaniment to a cup of hot tea.
To make this rich fruit bread, the dried fruits are soaked overnight in strong cold tea to plump and rehydrate. Alternatively, hot tea can be substituted to reduce the infusion time to an hour. One of the easiest bread to make in minutes with minimal efforts. No butter is used in the preparation with the bread achieving its moistness from the tea, addition of whisky and eggs. When baked and cooled, it can be stored in an airtight container for up to 5 days. Also, can be frozen for later. Delicious, moist, loaded with fruits and packed with a depth of flavour. An excellent accompaniment to a cup of hot tea.
Irish Brambrack
(Yields 1 loaf weighing 1 kg)
Ingredients:
2 cups all-purpose flour (sifted)
1/4 cup light brown sugar
1 cup currants
3/4 cup prunes (pitted and chopped)
3/4 cup dates (pitted and chopped)
1 and 1/2 cups brewed hot tea
2 large eggs
2 teaspoons mix spice powder
1 tablespoon ginger juice
1 teaspoon baking powder
1 tablespoon whisky (optional)
1/4 teaspoon salt
Method:
In a bowl, add the dried fruits and pour the hot tea. Set aside for an hour allowing the fruits to plump and rehydrate.
Lightly grease and flour a loaf pan.
Preheat oven to 350 F or 180 C.
Mix in rest of the ingredients with the soaked fruits and any remaining liquid until well combined. Just add each ingredient one by one over the fruits.
Transfer batter into the prepared pan.
Bake the bread for 40 minutes or until a cake tester inserted in the centre comes out clean.
Allow to cool slightly before removing from the loaf pan. Place on a wire rack.
Slice, toast and top with a generous dollop of butter.
Serve with a cup of hot tea.
Note:
(Yields 1 loaf weighing 1 kg)
Ingredients:
2 cups all-purpose flour (sifted)
1/4 cup light brown sugar
1 cup currants
3/4 cup prunes (pitted and chopped)
3/4 cup dates (pitted and chopped)
1 and 1/2 cups brewed hot tea
2 large eggs
2 teaspoons mix spice powder
1 tablespoon ginger juice
1 teaspoon baking powder
1 tablespoon whisky (optional)
1/4 teaspoon salt
Method:
In a bowl, add the dried fruits and pour the hot tea. Set aside for an hour allowing the fruits to plump and rehydrate.
Lightly grease and flour a loaf pan.
Preheat oven to 350 F or 180 C.
Mix in rest of the ingredients with the soaked fruits and any remaining liquid until well combined. Just add each ingredient one by one over the fruits.
Transfer batter into the prepared pan.
Bake the bread for 40 minutes or until a cake tester inserted in the centre comes out clean.
Allow to cool slightly before removing from the loaf pan. Place on a wire rack.
Slice, toast and top with a generous dollop of butter.
Serve with a cup of hot tea.
Note:
- Two bags of Earl Grey Tea brewed with 2 cups of water, reduced to 1 and 1/2 cups water. One cup measure is 250 ml.
- Batter flavoured with Jameson Irish Whisky, which can be omitted, if desired.
- Choice of dried fruits can be used.