Tea-Soaked Barmbrack with Whiskey Sultanas

⏱ 90 min · Serves 12

A proper Irish barmbrack: dried fruit plumped overnight in strong tea and a splash of whiskey, folded into a lightly spiced batter. Dense, moist and fragrant, it slices beautifully and tastes even better on day two, thickly buttered with a cup of tea.

Per serving: 285 kcal · 4.2g protein · 55.0g carbs · 4.5g fat

Ingredients

• 300g mixed dried fruit (sultanas, raisins, currants)
• 75g chopped mixed peel or chopped dried apricots
• 300ml hot strong black tea (2 teabags)
• 3 tbsp Irish whiskey (optional)
• 150g soft light brown sugar
• 300g plain flour
• 2 tsp baking powder
• 1 tsp ground mixed spice
• 1/2 tsp ground cinnamon
• 1/4 tsp fine salt
• 1 large egg, beaten
• 3 tbsp orange marmalade
• 50g butter, melted, plus extra for greasing
• 1 tbsp honey, warmed, for glazing

Method

1. The night before, put the dried fruit and peel in a large bowl, pour over the hot tea and whiskey, stir in the brown sugar and cover. Leave to soak 8 hours or overnight, stirring once if you pass by.
2. Heat the oven to 170C/150C fan/gas 3. Grease a 900g (2lb) loaf tin and line with baking paper.
3. Whisk the flour, baking powder, mixed spice, cinnamon and salt together in a bowl.
4. Stir the beaten egg, marmalade and melted butter into the soaked fruit and its liquid — don't drain it, that liquid is the flavour.
5. Tip the dry ingredients into the fruit mixture and fold gently with a spatula until just combined; the batter will be thick and glossy. Don't overmix.
6. Scrape into the tin, level the top and bake for 60–70 minutes, until risen, deep brown and a skewer inserted in the centre comes out clean. Cover loosely with foil after 45 minutes if browning fast.
7. Brush the hot loaf with warm honey, then cool in the tin for 15 minutes before turning out onto a rack.
8. Cool completely before slicing. Serve in thick slices with salted butter. Keeps wrapped for 5 days and improves overnight.