MAKING BY HAND
Using the ingredients indicated, make up a well developed dough.
Blend the fruit through the dough and divide into two equal pieces. Mould into balls and rest for 10 minutes.
Grease two 15cm (6 inch) sponge tins or round bread tins. (Additionally, bottoms may be lined with greaseproof paper).
Remould into a ball and place in the prepared tins. Glaze the tops with the beaten egg. Cover with a sheet of lightly oiled plastic or polythene and prove in a warm place for 35 – 40 minutes or until doubled in size. Remove the plastic sheet and reglaze with the beaten egg.
Bake in a preheated oven at 200°C, (400°F, gas mark 6) for 20 – 25 minutes or until golden brown.
If desired, glaze on removal from the oven with the syrup.
Allow to stand for 5 minutes before removing from pans and standing on a cooling wire.
THIS RECIPE WAS BASED ON AN IDEA FROM HOME BAKING CLUB MEMBER, MR. J. E. NOLAN OF NORTHAMPTON
“Thank you for the excellent service on this order. It arrived yesterday.”
Ian Hobson
This is such great value - two Barmbrack loaves - one with a syrup glazed top and one without if you like. Great toasted with a knob of butter on anytime of day.