Yesterday was St Patrick’s day and like any self respecting person with Irish blood flowing through their veins I was in the pub. So in true Irish tradition this post comes to you a day late. Bambrack often shortened to Brac is a cross between a bread and a cake, best served with lashings of butter and a cup of tea. Brambrack is traditionally eaten at Halloween but is too delicious to save for just once a year. A beautiful loaf, packed with flavour from the mixed spice and dried fruit, which has sat in cold tea and whiskey overnight to soak up all the goodness. Perfect for an afternoon treat or as part of your St Patrick’s Day celebrations. La sona st Padraig!
375g (13oz) mixed dried fruit
250 ml (9fl oz) cold tea
50 ml (2fl oz) whiskey
2 tsp baking powder
225 g (8oz) plain flour
125 g (4.5 oz) soft light brown sugar
1/2 tsp mixed spice
1 large egg
butter for greasing
1) Place the dried fruit in a bowl and pour over the whiskey and cold tea. Allow the fruit to soak up the liquid overnight.
2) Preheat the oven to 170C (235F/Gas 3). Grease and line a 900g (2lb) loaf tin.
3) Combine the baking powder, flour, sugar and mixed spice in a bowl. Make a well and break in the egg, then stir in with the dry ingredients. Add a little bit of the liquid from the mixed fruit and combine. You may not need all the liquid, you are aiming for a wet dough.
4) Stir in the mixed fruit until everything is thoroughly combined. Spoon the wet dough into the lined loaf tin, place on the middle shelf and bake for 1hour.
5) Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on the wire rack. Serve in slices with butter and a cup of tea. Delicious!