IRISH BARMBRACK

 

2½ cup chopped dried mixed fruit + golden raisins

1½ cup hot brewed tea (English Breakfast)

generous splash of bourbon or Southern Comfort

2½ cups flour

1 tsp cinnamon

½ tsp nutmeg

¼ tsp cloves

¼ tsp ginger

2 tsp baking powder

1 egg

1½ cup sugar

¼ cup lemon marmalade

grated rind of 1 orange

Soak the dried fruit in hot tea and bourbon overnight.

Preheat oven to 350°F. Grease a long loaf pan.

Stir together flour, cinnamon, nutmeg, cloves, ginger, baking powder; set aside.

Beat the egg, sugar, marmalade, orange zest, and soaked fruit until combined. Gently fold in the flour until just combined, add in the leftover tea if mix is too dry. Pour into prepared pan.

Bake 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.

 

FRUIT BREAD ENCORE

FRUIT BREAD ENCORE

Sift into a bowl:

2 ¼ cups flour

2 tsp baking powder

½ tsp cardamom (or nutmeg)

½ tsp salt

Into your blender:

¼ cup oil

1 cup milk

2 eggs

1 tsp vanilla

1 cup sugar

Blend briefly.

Add 2 cups of a combination of glace fruits, currants or raisins, and nuts, in whatever combination and proportion you’re stuck with.

Blend until well mixed but still lumpy – about 20 seconds.

Pour the wet into the dry ingredients, stir to mix well, then pour the batter into a buttered 9x5x3” loaf pan.

Bake 50 to 60 minutes in a pre-heated 350F oven.

 

BLUEBERRY AND APRICOT CRUMBLE

BLUEBERRY AND APRICOT CRUMBLE

Fruit

0.7kg (1 ½ lbs.) fresh apricots

200g (6-8oz) fresh blueberries

Zest and juice of ½ lemon

¼ cup packed light brown sugar

¼ tsp freshly ground nutmeg

Topping

¾ cup all-purpose flour

¼ cup rolled oats

¼ cup sliced almonds

¼ cup + 2 Tbsp packed light brown sugar

¼ tsp freshly ground nutmeg

Pinch salt

1 (4oz) stick chilled butter, cut into cubes

Preheat oven to 350F and have ready an 8×10-inch baking dish.

For the fruit

Halve, pit, and quarter the apricots and combine in a bowl with the blueberries, lemon zest and juice, brown sugar, and nutmeg. Set aside to macerate while you prepare the topping.

For the topping

In another bowl, combine flour, oats, almonds, brown sugar, nutmeg, and salt. Using your fingers, rub the butter into the mixture until it forms clumps.

Give the fruit a stir and then pour it into the baking dish, making sure apricots and blueberries are evenly distributed. Evenly sprinkle the topping over the fruit.

Bake in the oven until topping is golden brown and fruit is bubbling around the sides, about 40 minutes. Remove from oven and let sit at least 20 minutes before serving.