This recipe for Halloween Barmbrack is the perfect seasonal treat, but is honestly delicious any time of the year. I guarantee it won’t last long – in fact, I always double the recipe and make two at a time having made hundreds of these popular barmbracks over the last 30 years!
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Using cold tea gives this traditional barmbrack a real punch of flavour. It’s sweet, without being a cake, and is the perfect accompaniment to a cuppa!
I usually serve this cold and cut into slices, topped with butter, although you won’t be able to resist a warm slice when you smell it. It will keep for up to two weeks wrapped and in an airtight container.
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Halloween Barmbrack Recipe
- 12 fl oz (350ml) cold strong tea
- 7 oz (200g) dark brown sugar
- 12 oz (350g) mixed fruit (sultanas, raisins, currants)
- 1 tsp mixed spice
- 10 oz (300g) self-raising flour
- 1 egg
- Put tea, sugar, dried fruit and mixed spice in a large bowl, cover with cling film and leave to soak overnight.
- Preheat the oven to 170C/350F/gas mark 4. Grease and/or line an 8-inch round cake tin or a 2lb loaf tin.
- Mix the soaked fruit mixture well, add flour and stir in well with large spoon.
- Add the beaten egg to make a smooth mixture.
- Turn into the prepared tin and, if using, add the traditional coins/rings/other wrapped items (use parchment paper) into the mixture if desired at this stage. Beware of adding items with young children as they may be a possible choking hazard.
- Bake in the preheated oven for about 1 hour 40 minutes. Use a skewer to test, it should pull out cleanly when cooked.
- Turn out and cool on a wire tray.
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