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Irish Barm Brack




Source of Recipe


Marla


List of Ingredients




1/4 pt/ 125 ml/ 1/2 cup lukewarm milk
1 tsp sugar
1 tsp fresh yeast
8 oz/ 250 g/ 2 cups plain
flour
1 tsp mixed spice, pinch salt
1 egg, 3 tbsp butter
6 oz/ 200 g/ 2 cups mixed fruit

(currants, sultanas, raisins,
candied peel)
1 gold ring (in greaseproof
paper)
2 oz/50 g/2 tbsp caster sugar




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 and the salt 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.