Barmbrack

Barmbrack is an Irish tea loaf traditionally associated with Halloween when a number of objects would be stirred into the mix before baking. Each item - a ring, a pea, a thimble, a piece of cloth, a stick - represented a different fortune for the coming year, not dissimilar to the charms hidden in a Christmas pudding.

It is a soft bread dotted with fruit - the Irish is bairín breac meaning speckled bread - and is often just called a brack. Today, commercial producers still put a ring into the mix but, perhaps not surprisingly, health and safety will not allow any other items. I have made it here, minus the charms but with the addition of a splash of whisky.

1 mug of hot tea – about 150ml

splash or two of whisky (optional)

1 mug of mixed raisins and sultanas

A handful of chopped dried apricots

75g light brown sugar

1 egg, beaten

150g plain flour

1 tsp baking powder

1 tsp mixed spice

Preheat the oven to 160ºC. Grease a small (450g) loaf tin and dust lightly with flour.

Soak the dried fruit in the hot tea (and whisky if using) for at least an hour but preferably overnight.

Sieve the flour, baking powder and mixed spice into a large bowl. Drain the fruit, reserving the liquid.

Make a well in the middle of the dry ingredients and add the beaten egg and some of the reserved liquid. Mix together until you have a soft dough, then add the fruits and fold into the mixture.

Put into your greased loaf tin and bake for 1 hour.

Remove from the oven and allow to cool in the tin. Serve sliced, spread with butter and a cup of tea.

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Festive Gingerbread

A soft, melt-in-the-mouth gingerbread that is loved by young and old. I have used this recipe for years, usually to make gingerbread men (and women!) at Christmas time. This year, I also made ghosts, skulls and pumpkins for Halloween. It is best to make the dough the day before and allow it to rest in the fridge overnight.

350g plain flour

175g butter, softened

4 tbsp soft brown sugar

8 tbsp golden syrup

6 tbsp milk (about 90ml)

1 tsp allspice, ground ginger, cinnamon

½ tsp salt

½ tsp bicarbonate of soda

Sieve the flour into a bowl and mix in the spices, salt and bicarbonate of soda.

In a separate bowl, beat the softened butter, add the sugar and golden syrup and whisk until light and fluffy. Then fold in the dry ingredients a little at a time, alternating with the milk. Use your hands to bring the dough together and place on a floured board.

Knead until the dough is smooth - if it's too sticky, add a bit more flour - and form into a ball. Wrap in clingfilm and chill overnight in the fridge.

The next day, preheat the oven to 190ºC and line two baking trays with greaseproof paper.

Roll out the dough to 3mm thick. Cut out your chosen shapes and place on your lined baking trays. They will spread a little so don't put them too close together.

Bake for about 10 minutes or until they are golden. Remove from the trays and place on a wire rack to cool completely. Decorate with icing or melted chocolate.

This makes about 20-30 shapes depending on the size.

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Soda bread

A wholesome loaf ready in under an hour? Oh yes! Absolutely wonderful fresh from the oven or toasted for breakfast the following day.

On retirement, my mother made bread on a weekly basis, using the warmth of her Aga to allow the dough to rise. She experimented with different flours and used her Kenwood dough hook to mix it all together. It made it very easy for her.

Despite this, the thought of making a loaf of bread has always filled me with trepidation as it can be a fairly lengthy process. When we came to live in the west of Ireland, I was delighted to learn about soda bread which requires no yeast, no proving, and very little kneading. You also don't need a loaf tin as you simply shape the dough into a round, cut a cross in the top and pop it into the oven. What could be easier!

450g plain flour

(or 225g each of white and brown)

1 tsp salt

½ tsp bicarbonate of soda

½ tsp baking powder

350ml buttermilk

Preheat the oven to 200ºC

Sieve the dry ingredients into a bowl and make a well in the middle. Pour in most of the buttermilk and mix with the flour, adding more buttermilk if needed. (I use a flat knife to do this but it is traditional to use your hand!) You should end up with a soft dough that is not too sticky.

Put the dough onto a well floured board and shape into a round loaf, about 20cm in diameter. Place onto a baking sheet and cut a deep cross into the dough.

Bake in your preheated oven for about 35 minutes or until the loaf sounds hollow when tapped on the bottom. If it needs a bit longer, turn it upside down on the baking sheet and cook for a further 5-10 minutes.

I used a white flour but do experiment with brown or wholemeal flour. I have also recently made a pumpkin soda bread for Halloween.

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