Irish Barmbrack Recipe

Last week I posted a blog about my not so successful Barmbrack recipe test with all the history behind it which you can read here. Not to be defeated and having made it successfully many times in the past I set about devising my own recipe. There are so many variations out there, interesting how there isn’t really a definitive recipe. Many use butter but in some it’s melted in others it’s rubbed into the flour, some use mixed spice while others use individual spices (nutmeg, cinnamon, ginger, cardamom), some use plain flour and others bread flour.

Having made a lot of these enriched breads in the past and eaten a lot ot Barmbracks in my time I decided to use my knowledge and instinct to come up with my own recipe. I have used quantities that I know work, ratio of dry to wet ingredients etc and this is what I came up with.


  • 450g Strong white bread flour
  • 30g Unsalted butter
  • 1 tsp Salt
  • 30g Caster sugar
  • 150g Raisins
  • 50g Sultanas
  • 50g Mixed peel
  • 3/4 tsp Nutmeg
  • 1/4 tsp Cinnamon
  • 1/4 tsp Ground ginger
  • 300mls Whole milk
  • 2 tsp yeast (I use Doves yeast)
  • 1 tsp Caster sugar
  • 1 Egg, beaten



Put the flour and salt in a large bowl and rub in the butter until the mix looks like crumbs. Now add the dried fruit and spices and mix well. Some people will say that adding the fruit at this stage is wrong as it can affect the first rise but I find it a lot easier to add the fruit at this stage and I haven’t had problems with the rise. Adding them after the first rise is a messy business and sometimes means over working the dough.

Heat the milk until it is lukewarm and transfer to a bowl. Add a tsp of caster sugar and the yeast and leave for about 10 minutes until the yeast has created a foam on top of the milk.

Add the beaten egg and the milky yeast mixture to the dry ingredients. If you have a stand mixer, mix it using the dough hook for about 6 minutes until the dough is smooth and elastic (this is a wet dough so don’t worry too much if it isn’t perfectly smooth). If not put the dough onto a floured surface and knead for about 10 minutes until smooth and elastic. Clean the bowl, rub with a bit of groundnut oil and replace the kneaded dough in the bowl. Cover with clingfilm and leave in a warm place (not too warm as it will rise too quickly and effect the texture of the bread) until it has doubled in size, about 1 1/2 hours.

Knock back the dough, shape into a ball and place it in your prepared tin (this will make a nice high 8 inch round brack but you can also use a loaf tin. My tins just need a light oiling and they are ready) and leave to rise until it reaches the top of the tin, about 1 hour. Brush the top with milk.

Preheat the oven to 200C (180C fan) and bake for about 35 – 40 minutes. Check it at 30 minutes and if the top is browning too quickly cover with some tin foil until the end of the cooking. The top should be a lovely deep brown and when you tap the bottom it should sound hollow.

Ta da!
Ta da!

This is great eaten on the  same day with lots of butter and a cup of tea or coffee and subsequent days is yummy toasted with, you’re right,  lots of butter!


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