Brick? Brack! It's all Irish to me: recipe for Irish Bambrick
I was about to post this recipe, then I thought, that's not very travel-oriented. But wait! It's a recipe for Irish Bambrick!
So it's time to break out the Bewley's tea (Van Morrison's fave), whack on the Claddagh CD (or Cranberries, Corrs, Boyzone - oh, Rohan - whatever takes your fancy) and carve up a slice of this solid, wholesome tea-time treat.
Irish Bambrick
1½ cups cold black tea
¼ cups sultanas
1 cup currants
¾ cup mixed peel, finely chopped (I think mixed peel is sooo '50s, I used apricots)
½ cup brown sugar
1 egg, lightly beaten
2 cups self-raising flour (I used 1 cup wholemeal - I AM my mother!)
½ cup walnuts (almonds or brazil nuts)
The recipe doesn't call for it, but I added a little nutmeg and some cinnamon. In hindsight, I'd drop the cinnamon.
Combine tea, sultanas, currants, mixed peel (apricots) and sugar in a bowl. Cover. Stand the mixture overnight. Stir in egg. Mix in flour and nuts. Spoon into a greased and lined 13x21cm loaf pan. Bake at 160 degrees for 1 - 1 1/4 hours or until cooked when tested with a skewer. Stand for 5 minutes. Turn onto a wire rack to cool. This cake can be frozen for up to three months (though why you wouldn't want to eat it hot from the oven is beyond me).
A note of warning: the uncooked mixture is seriously sticky. I added an extra splash of tea and it didn't hurt. And it really needs the full hour or more in the oven, otherwise you'll end up with a sticky heart.
PS: This recipe was clipped from an Australian nursing newsletter. The spelling of bambrick is weird: I have found reference to 'barmbrack', but just I'd call this a brack - take it from one who has consumed many bracks in her time living in Dublin.
So it's time to break out the Bewley's tea (Van Morrison's fave), whack on the Claddagh CD (or Cranberries, Corrs, Boyzone - oh, Rohan - whatever takes your fancy) and carve up a slice of this solid, wholesome tea-time treat.
Irish Bambrick
1½ cups cold black tea
¼ cups sultanas
1 cup currants
¾ cup mixed peel, finely chopped (I think mixed peel is sooo '50s, I used apricots)
½ cup brown sugar
1 egg, lightly beaten
2 cups self-raising flour (I used 1 cup wholemeal - I AM my mother!)
½ cup walnuts (almonds or brazil nuts)
The recipe doesn't call for it, but I added a little nutmeg and some cinnamon. In hindsight, I'd drop the cinnamon.
Combine tea, sultanas, currants, mixed peel (apricots) and sugar in a bowl. Cover. Stand the mixture overnight. Stir in egg. Mix in flour and nuts. Spoon into a greased and lined 13x21cm loaf pan. Bake at 160 degrees for 1 - 1 1/4 hours or until cooked when tested with a skewer. Stand for 5 minutes. Turn onto a wire rack to cool. This cake can be frozen for up to three months (though why you wouldn't want to eat it hot from the oven is beyond me).
A note of warning: the uncooked mixture is seriously sticky. I added an extra splash of tea and it didn't hurt. And it really needs the full hour or more in the oven, otherwise you'll end up with a sticky heart.
PS: This recipe was clipped from an Australian nursing newsletter. The spelling of bambrick is weird: I have found reference to 'barmbrack', but just I'd call this a brack - take it from one who has consumed many bracks in her time living in Dublin.
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