Makes 1 loaf
40g glacé cherries, chopped
40g mixed peel, chopped
120ml lukewarm tea
80ml Irish whiskey
1 egg, beaten
150g soft brown sugar
50g gluten-free cornflour
175g gluten-free rice flour
1½ tsp gluten-free baking powder
1 level tsp gluten-free xanthan gum
1 tsp mixed spice
3 tbsp milk
1 piece of cloth
- In a bowl, combine the sultanas, raisins, currants, cherries and mixed peel. Stir in the tea and whiskey. Cover with cling film and leave to soak overnight.
- Preheat the oven to 180°C/160˚C fan/gas mark 4. Grease and line a 900g loaf tin with parchment paper.
- Add the beaten egg and sugar to the fruit mixture and stir to combine well.
- In a bowl, sift together the cornflour, rice flour, baking powder, xanthan gum and mixed spice. Add to the fruit mixture. Pour in the milk and stir to combine well.
- If using one, some or all of the optional charms, wrap each in greaseproof paper and hide in the mixture. Transfer the mixture into the prepared loaf tin.
- Bake for around 75 minutes until a skewer inserted into the centre of the loaf comes out clean.
- Remove from the oven and allow to cool for 15 minutes, then transfer to a wire rack to finish cooling completely.
- Once completely cooled, wrap the barmbrack in cling film and place in an airtight container. Serve slices fresh or toasted with some good Irish butter.
Per serving 214kcals, 1g fat (0.3g saturated), 45.6g carbs (23.4g sugars), 2.6g protein, 2.1g fibre, 0.036g sodium