Serves 8
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  1. Place the fruit in a bowl, cover with the tea and leave to soak overnight. The tea should just about cover all the fruit.
  2. Preheat the oven to 170˚C/150˚C fan/gas mark 3. Grease a 900g loaf tin or a 16cm round cake tin and line with parchment paper.  Weigh out your ingredients.
  3. Add the sugar, egg, flour and mixed spice to the fruit. If the mixture is a little dry, add a little more tea.
  4. Stir to combine everything thoroughly.
  5. Pour into the prepared tin and insert the paper-wrapped ring or coin halfway down the batter — don’t let anyone see where it is!
  6. Bake for around one hour and 25 minutes or until a skewer inserted into the centre of the brack comes out clean and the barmbrack is firm to the touch.
  7. Allow to cool on a wire tray. When cooled, wrap in greaseproof paper.

Note: Butter can be used as an alternative to oil, if you wish.

Nutrition Facts

Per Serving: 323kcals, 2.8g fat (0.4g saturated), 69.8g carbs, 45.9g sugars, 4.5g protein, 2.2g fibre, 0.009g sodium