1. Put the tea, sugar and dried fruit in a bowl, cover and leave to soak overnight,.
2. Preheat the oven to 180 C /350 F / Gas 4 and line a greased 2lb (900g) loaf tin.
3. Add the lightly beaten egg to the fruit mixture.
4. Sieve the flour and baking soda together and fold into the mixture. Turn into the prepared tin. Place in the oven and bake for 11/2 - 1 3/4 hours.
5. Transfer to a wire rack to cool completely before slicing.
Soak the raisins and currents in the cold tea overnight.
Heat oven to 350F and line a 1 lb loaf pan with greased parchment paper.
Add all the remaining ingredient to the raisins, currents and cold tea.
Stir well and pour into the prepared loaf pan.
Bake for apprx 1 1/2 hours or until cooked through.
Keeps well in a covered tin.
Serve buttered.
Prepare the tea.
Note about tea: Use what you like and experiment. I use regular tea, but my grandmother always used Irish tea.
Add the whiskey to the mug, then the honey, then the lemon.
Stir thoroughly, add the cinnamon stick (let sit a few minutes - about 2 minutes - stir again), then drink.
Hot drinks are great for a dry cough.
ou intend to cook this recipe, place all the fruit and
tations in Ireland ) or with Irish brown bread . Add ketchup to
Combine the mixed dried fruits, dried apricots , sugar and the black tea in a bowl. Leave overnight.
Preheat oven to 180\u00b0C Grease a loaf tin.
Add the beaten egg and sifted flour to the furit/tea mixture. Stir until combined.
Bake 1 hour or until quite firm on the top.
Allow to cool. Slice thinly and serve spread with butter.
NOTE: Cooking time does not include the overnight soaking time.
Soak fruit in the prepared tea overnight.
When ready to
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
Soak currants in the tea and add the brown sugar. Leave fruit overnight to soak.
Next day add the self-raising flour and the SR Flour and the lightly beaten egg.
Mix well with a wooden spoon and place into a greased and lined small loaf tin. I think these are also referred to as a bar tin.
Bake in a pre-heated moderate oven for about 1 hour. Turn out and cool.
Serve sliced and buttered. This loaf keeps very well for at least a week.
Cooking and prep time does not include overnight soaking of the currants.
Mix raisins, golden raisins, mixed fruit peel, and molasses with black tea in a bowl; cover and let soak, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and line a loaf pan with parchment paper.
Stir flour, turbinado sugar, egg, and pumpkin pie spice into raisin mixture until well mixed; pour into the prepared loaf pan.
Bake in the preheated oven until barmbrack is firm to the touch, about 1 1/2 hours. Transfer to a wire rack to cool.
efore serving.
To prepare Irish Cream Sauce:
In a
Place raisins, tea (or beer) and brown sugar in a large ceramic or glass bowl.
Mix; cover with cloth and let sit overnight at room temperature.
Pour brandy into 8 oz. mug.
Add tea and sugar.
Stir.
Top with a swirl of whipped cream.
Twist orange peel and drip into mug.
Pour boiling water into a mug and steep tea bag, about 2 minutes. Remove tea bag; add milk, hot cocoa mix, and sugar. Stir until well-blended, about 20 seconds.
aisins and sugar in the tea (or tea and whiskey) overnight.
rom the heat, add the tea bags and let steep for
Put the tea, sugar, raisins and peel into a bowl, cover and leave to soak overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch round pan.
Sift the flour into the fruit mixture, add the egg and beat well.
Pour into the cake pan and bake at 350 degrees F (175 degrees C) for 1 hour and 45 minutes, or until toothpick inserted into center of cake comes out clean. Leave in the pan for 5 minutes, then turn out onto a wire rack.
Mix together the dried fruit, sugar and hot tea.
Cover and leave overnight.
Add the egg beat well, then stir in the flour.
Grease a 1-lb loaf tin; line the base with greaseproof paper.
Place the mixture into the tin and bake for about 1 1/2 hours at 160c (fan).
Always use hot tea so the sugar dissolves and the dried fruit swells more easily.
Prep time doesn't include soak time.
First thing you must do is read your recipe to see how much you will need.
Weigh the Irish Moss out.
Rinse it at least 3 times and remove any debris and salt that may be clinging to the moss.
Put it into a mason jar and soak in the filtered water for at least 3 days.
Rinse the Moss at least 2 or 3 times over the course of the day with fresh filtered water.
Then use as per the directions in your recipe.
Soak dried fruit in brewed tea in a bowl, at least 2 hours and up to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
Mix flour, almond meal, and baking powder together in a bowl.
Stir brown sugar and egg into the dried fruit-tea mixture. Mix in flour mixture, 1 spoonful at a time, until smooth. Spoon mixture into the prepared loaf pan.
Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour.