Well, you may remember we did what to do with your kids the Hallowe’en at the beginning of the week
If you’re a traditionalist, or even if you’re not, some of your Hallowe’en games will no doubt involve the good old barn brack and who better to give us a low down than Catherine Fulvio.
Ballyknocken Barm Brack
350 ml / 12 ½ fl oz cold water
540g / 1 lb 2 oz sultanas
275g / 9 oz sugar
275g / 9 oz butter
400g / 14 oz self raising flour
1 tsp / 5 ml mixed spice
3 – 4 beaten eggs
Optional: Chopped nuts, glace cherries mixed into cake
22.5cm / 9 inch square cake tin
Preheat the oven to 180°C / 300° – 350°F / Gas 4
Line the cake tin with greased parchment paper
Wrap trinkets such as coins, rings in parchment paper (as tightly and neatly as possible)
Put the water, fruit, sugar and butter in a saucepan and bring to boil.
Boil for 5 – 10 minutes. Remove from the heat and allow to cool.
Sieve flour and mixed spice into a large bowl.
When boiled mixture has cooled, pour into the flour and mix well.
Add beaten eggs and beat well. Pour into the prepared cake tin.
Push the wrapped trinkets into the cake mixture (i.e. below the surface so there is no trace of them when the cake is cooked)
Bake in a preheated moderate oven for approximately 1 ½ hours. After 30 minutes reduce oven temperature to 160°C / 325°F / Gas 3 for the remainder of the cooking time. Test with a skewer – if skewer is dry, the cake is ready.)
This cake can easily be made without the trinkets. If you are putting the trinkets in, don’t forget to forewarn your guests.