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Barm Brack

A community recipe by

Not tested or verified by Nigella.com

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Introduction

A traditional Irish teabread, my family recipe.

A traditional Irish teabread, my family recipe.

Ingredients

Serves: 8

Metric Cups
  • ⅛ litre tea (Luke warm and milky)
  • 1 teaspoon caster sugar
  • 1 teaspoon fresh yeast
  • 227 grams plain flour
  • 1 teaspoon mixed spice
  • 1 large egg
  • 3 tablespoons butter
  • 170 grams mixed fruit
  • 57 grams caster sugar
  • ⅕ pint tea (Luke warm and milky)
  • 1 teaspoon superfine sugar
  • 1 teaspoon fresh yeast
  • 8 ounces all-purpose flour
  • 1 teaspoon mixed spice
  • 1 large egg
  • 3 tablespoons butter
  • 6 ounces mixed fruit
  • 2 ounces superfine sugar

Method

Barm Brack is a community recipe submitted by KitchenGoddess and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat.
  • Sieve the flour, caster sugar and spice and rub in the butter. Make a well in the centre and add the yeast mixture and the egg, beaten.
  • Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded.
  • Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size.
  • Knead lightly and place in a lightly-greased 7 in /15 cm diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400°F, 200°C for 45 minutes.
  • On removing from the oven the brack can be glazed with a syrup made from 2 tsp sugar dissolved in 3 tsp boiling water.
  • Serve as it is or with butter, marmalade, jam etc.
  • Cream the yeast and the sugar and allow to froth up in the milk, which should be at blood heat.
  • Sieve the flour, superfine sugar and spice and rub in the butter. Make a well in the centre and add the yeast mixture and the egg, beaten.
  • Beat with a wooden spoon for about 10 minutes until a good dough forms. The fruit should be worked in by hand; the gold ring wrapped in greaseproof paper should then be added, and the whole kneaded.
  • Put in a warm bowl, cover and allow to rise in a warm place for about an hour until doubled in size.
  • Knead lightly and place in a lightly-greased 7 in /15 cm diameter cake tin and allow a further 30 minutes rising time. Bake near the top of a pre-heated oven at gas mark 6, 400°F, 200°C for 45 minutes.
  • On removing from the oven the brack can be glazed with a syrup made from 2 tsp sugar dissolved in 3 tsp boiling water.
  • Serve as it is or with butter, marmalade, jam etc.
  • Tell us what you think