Pies, Puddings and Pottages

Boil the kettle and pour 300ml of boiling water into the measuring jug. Add the tea bag and let it steep for a few minutes. Remove the tea bag.

Place the currants, sultanas and muscovado sugar in the medium bowl and pour over the hot tea along with the Irish whiskey. Cover with clingfilm and leave to soak for at least 4 hours.

Grease and line the loaf tin with baking paper.

Preheat the oven to 150C/300F/gas 2.

Transfer the soaked fruit along with the liquid into the large mixing bowl.

Sift the flour over the fruit and liquid and fold in until you have a smooth batter.

Add the caraway seeds and beaten egg and beat in thoroughly.

Transfer the mixture into the loaf tin and smooth the top of the mixture evenly.

Place in the preheated oven and bake for 1 to 1 ¼ hours until the tea bread is well risen and firm to the touch. Check after 40 minutes to see if the top of the Barmbrack is browning too much (it should be a dark golden colour). If it is place a piece of kitchen foil over the top.

Remove from the oven and allow to cool slightly before turning out onto a cooling rack. Cool to room temperature before slicing.

Serve sliced and buttered.