Barmbrack for Samhain

Barmbrack (bara brith in Wales) is a traditional Celtic fruit bread made with fruit soaked in beer or tea. I think its perfect this time of year, served as a cosy supper by the fire, with a cup of tea and a slice of sharp cheddar. At Samhain it was used for divination. Small symbols were added to the mix representing different futures for the finder. Common symbols are ring for marriage, a coin for wealth, a rag for poverty and a thimble for spinsterhood. But you could make up your own modern interpretations! Do warn people though – you don’t want anyone to choke!

400g mixed fruit (I use 20g chopped dates, 20g mixed peel, 130g raisins, 130g sultanas, 100g currants, you can use whatever you fancy or have available)
300ml strong hot tea
250g self-raising flour
1 teaspoon mixed spice
100g dark brown muscovado sugar or dark brown sugar
1 egg, beaten
honey to glaze

Put the dried fruit in a bowl and pour over the tea, mix in the sugar and stir well to dissolve. Leave to soak overnight.

The next day, preheat the oven to 180°C. Grease and line a 900g loaf tin with parchment paper.

Sift the flour and spice into the soaked fruit (no need to drain the tea) and stir in the egg. Mix well until there are no floury bits. At this point you could fold in your divination symbols. Pour the mixture into tour prepared tin.

Bake for one hour until the cake has risen and is cooked through. It might take a little longer than an hour A skewer inserted into the loaf should come out without batter on it. If the cake is colouring too much on top cover with a piece of foil.

Leave to cool on a rack. Warm a tablespoon of honey to drizzle over the surface of the warm cake for a glazed topping. Store for at least 2 days before eating. Serve sliced with butter for spreading and maybe a slice of cheese.