Irish tea barmbrack with sultanas
A butter-free Irish fruit loaf with tea-soaked sultanas. Its dense crumb slices neatly; soak the fruit the day before.
Active time20 min
Cooking1 h 30 min
Total14 hResting : 12 h
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Ingredients
- 1 egg
- 200 g self-raising wheat flour
- 200 g dried sultanas
- 50 g light brown sugar
- 260 ml strong brewed black tea, cooled
Preparation
Mix the sultanas, sugar and cooled tea in a bowl. Cover and soak for 12 h. Keep all the liquid for the batter.
200 g dried sultanas50 g light brown sugar260 ml strong brewed black tea, cooled- mixing bowl
- spoon
Preheat the oven to 150 °C. Line the tin with baking paper. Beat the egg in a bowl. Stir the stated amount into the fruit and tea, then fold in the flour until no dry flour remains. Transfer to the tin.
1 egg200 g self-raising wheat flour- oven
- small 1 lb loaf tin
- baking paper
- spoon
- bowl
- fork
Bake and check after 60 minutes: a knife inserted in the centre should come out without raw batter. Continue if needed, up to about 90 minutes in total.
- oven
- small 1 lb loaf tin
- knife
Cool for 20 minutes before unmoulding. Slice once the crumb is cool enough to hold together.
- small 1 lb loaf tin
- knife
Allergens
- Eggs
- Gluten
Composition to check for: Celery, Crustaceans, Fish, Lupin, Milk, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration