Barmbrack Food
IRISH BARM BRACK (FRUIT LOAF)
This is often call Tea Brack because of the soaking of the raisins and currents in tea. The original Brack had only Barm ( a mixture of hops, malt), milk and flour and was made for New Years festivities where pieces of baked loaf would be thrown at the back of the house door to ward off poverty in the coming year. It is between a loaf and a bread in texture. The preparation time does not include the soaking overnight of the raisins & currents
Provided by Bergy
Categories Breads
Time 1h45m
Yield 1 loaf
Number Of Ingredients 9
Steps:
- Soak the raisins and currents in the cold tea overnight.
- Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
- Add all the remaining ingredient to the raisins, currents and cold tea.
- Stir well and pour into the prepared loaf pan.
- Bake for apprx 1 1/2 hours or until cooked through.
- Keeps well in a covered tin.
- Serve buttered.
Nutrition Facts : Calories 2428.9, Fat 8, SaturatedFat 2.1, Cholesterol 186, Sodium 3336.4, Carbohydrate 568.9, Fiber 18.4, Sugar 351.2, Protein 39.4
BARMBRACK
This tasty bread is not too sweet, very nice toasted, buttered, and served with a hot cup of tea. Barmbrack is the centre of an Irish Halloween custom. The Halloween Brack traditionally contained various objects baked into the bread and was used as a sort of fortune-telling game. In the barmbrack were: a pea, a stick, a piece of cloth, a small coin (originally a silver sixpence) and a ring. Each item, when received in the slice, was supposed to carry a meaning to the person concerned: the pea, the person would not marry that year; the stick, would have an unhappy marriage or continually be in disputes; the cloth or rag, would have bad luck or be poor; the coin, would enjoy good fortune or be rich; and the ring, would be wed within the year. Recipe found at IrishAbroad.com Cook time does not include the overnight soaking of the dried fruit...
Provided by loof751
Categories Dessert
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Place dried fruit in a bowl, cover with the hot tea and let soak overnight.
- The next day, add the remaining ingredients. and mix well.
- Preheat oven to 375°F Pour batter into greased 7" square pan and bake in the center of oven for 1 1/2 hours.
- Let cool in the pan on a wire rack. Slice and serve buttered with tea.
Nutrition Facts : Calories 320.3, Fat 1, SaturatedFat 0.2, Cholesterol 18.6, Sodium 412.6, Carbohydrate 76.1, Fiber 3.8, Sugar 28.3, Protein 4.7
IRISH BARMBRACK
Barmbrack is a traditional Irish cake eaten on holidays. After pouring into the prepared pan, it is tradition to add objects to the barmbrack which symbolize certain things for the person who receives each in their slice. Thoroughly clean objects before adding them to the barmbrack. These objects can be pressed into the bottom of the loaf after baking instead: coin-wealth or good fortune; ring-will marry within the year; bean-poverty; pea-will not marry within the year; matchstick-unhappy marriage; thimble-single for life.
Provided by Brooke Elizabeth
Categories World Cuisine Recipes European UK and Ireland Irish
Time 5h15m
Yield 12
Number Of Ingredients 10
Steps:
- Soak the dried fruit in the hot tea for 2 hours, then drain and gently squeeze out excess tea.
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch Bundt pan. Stir together the flour cinnamon, nutmeg, and baking soda; set aside.
- Beat the egg, sugar, marmalade, orange zest, and tea-soaked fruit until well combined. Gently fold in the flour until just combined, then pour into the prepared Bundt pan.
- Bake in preheated oven for 1 hour or until the top of the cake springs back when lightly pressed. Allow to cool in the pan for 2 hours before removing. Continue to cool to room temperature on a wire rack. Press the objects of choice into the cake through the bottom before serving.
Nutrition Facts : Calories 294 calories, Carbohydrate 70.4 g, Cholesterol 15.5 mg, Fat 0.9 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.2 g, Sodium 69.3 mg, Sugar 29.1 g
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- Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
- Preheat the oven to 170C/340°/Gas Mark 3, and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, and using a wooden spoon mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid – you are looking for a wet dough. Then stir through the fruit mix until everything is thoroughly combined.
- Add in the ring – and any of the other traditional symbols of a pea, a piece of cloth, a matchstick and a coin – and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for one hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
- Cover in cling wrap and tin foil and allow to sit for one to two days before cutting into it. Serve in slices spread with a little butter and nice cuppa!
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- Place the currants and raisins in a bowl and pour over the cold tea (or water). Let soak for at least 4 hours or overnight. Drain and reserve the liquid for later.
- Stir the yeast and teaspoon of sugar in the lukewarm milk. Let it sit for 10 minutes until nice and frothy.
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