Barm Brack

Ok so I just have one thing to say before I get to the recipe:

Barm brack is not Tea brack!

This recipe is for a tradtional fruit yeast bread. 'Barm' is the yeasty foam which forms on top of fermenting liquors, therefore a barm brack is a yeast bread, and not the tea bracks that have been invading the internet the last few years.

Ok, now I've said my peace ;) Lets get to it!

This is served at Hallowe'en, but don't be scared - it's actually very simple to make.


475g Strong White Flour
25g Butter
1 sachet dried yeast
75g Soft Brown Sugar
1 tsp cinnamon
1/2 tsp mixed spice
300g Raisins or Sultanas (or a mix of both preferably)
Zest of 1 orange
1 beaten egg
300ml lukewarm milk

And a ring!! (more info on why here)

You will also need a deep cake tin of about 20cm diameter, lined with parchment paper.

(This method is for making by hand without a mixer, but you can use a mixer with a dough hook too!)

Measure the flour, yeast, brown sugar, orange zest and spices in a mixing bowl. Mix well. Add the butter and rub in.

Make a well in the centre and add the milk and egg (you can use milk straight from fridge and heat in a microwave for about 45 seconds before use). Mix well until forms a dough. (If using an electric mixer, you can do this part in the mixer, then turn to low and time 5 mins of kneading with a dough hook instead of the next step)

Turn the dough out on to a floured surface and knead by hand for 5 mins. Set a timer for the 5 mins! Add more flour to your surface (not directly to the dough), if it starts to get sticky.

The kneading will make the dough smooth and elastic. Once you are finished your 5 mins kneading, begin to add the raisins /sultanas by kneading them in to the dough one handful at a time. Next, put the dough back in to the mixing bowl, cover with a loose plastic bag and leave for 1 hour in a warm spot to rise.

Your dough will now have doubled in size. Remove from the mixing bowl, knead for 1 min to knock out the air, then shape into a circle with a smooth top. Push the ring wrapped in a bit of parchment paper in to the bottom of the dough. Place the dough in your prepared cake tin. Cover with the plastic bag and leave to rise again for 45 mins to an hour. Preheat oven to 180C and bake the brack in the centre of the oven for 45 to 50 mins.

Remove from oven and take out of tin to cool on a wire tray.

Let fully cool before cutting!!
Serve sliced with real butter.

Our new & improved Kiddikutter knives are great for spreading butter, and make a great Hallowe'en gift as an alternative to tonnes of sweets!!