Hawaij-spiced barmbrack (Irish Bara Brith like)

 Barmbrack is as Irish as a loaf can get. It’s traditionally served at Halloween, complete with a trinket baked inside that’s said to bring luck to whomever receives it in their slice. I love this fruitier version (which is also slightly tart from the barberries), not least because the loaf keeps so moist. Serve it with chunks of cheddar and/or salted butter. The quantities make more Hawaij spice than you’ll need here, but it keeps well in an airtight jar. Use it in any bakes that call for a spice mix.

Prep 25 min
Cook 1 hr
Serves 8

2 breakfast teabags, idea
200g currants
175g sultanas
20g mixed peel
50g barberries, or chopped up dried cranberries
80ml whiskey
2 tbsp golden syrup
150g dark muscovado sugar
1 tsp finely grated lemon zest
1½ tsp finely grated orange zest
½ tsp flaked salt
1 egg, beaten
210g plain flour
2 tsp baking powder

For the Hawaij spice mix
15g (3 tsp) ground ginger
40 cardamom pods, bashed open in a mortar, pods discarded, and seeds ground, to get 10g
15g ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves

To serve
Salted butter
Cheddar

Put 400ml water in a saucepan, add the teabags and bring to a boil. Stir in all the dried fruit, cook for two minutes, then take off the heat. Stir in the whiskey, golden syrup, sugar, both citrus zests and the salt, and leave to cool and infuse for about 20 minutes. Remove and discard the teabags, then stir in the beaten egg.

Meanwhile, mix all the Hawaij spice ingredients in a small bowl. Heat the oven to 200C (180C fan)/390F/gas 6, and line a standard 900g loaf tin with baking paper.

Sift the flour, baking powder and two teaspoons of the Hawaij spice mix into a bowl and mix well with a spoon. Pour in the cooled dried fruit mixture and mix again gently, to combine.

Pour the batter into the loaf tin, then bake for an hour, until a skewer comes out clean. Carefully take the loaf out of the tin and put on a wire rack to cool completely.

Cut into 2-cm thick slices and serve with plenty of butter and cheddar.

https://www.theguardian.com/food/2023/nov/11/middle-eastern-influenced-irish-recipes-yotam-ottolenghi-barmbrack-farls-irish-stew