Barmbrack

Instructions

1. The day before, soak the sultanas, raisins and orange peel in the hot tea, then leave them to steep overnight.
2. The next day, drain the fruit and keep the tea. Warm 150 ml of this tea and dissolve the yeast and a spoonful of brown sugar in it.
3. In a large bowl, mix the flour, the remaining sugar, the spices and the salt, then add the egg, the melted butter and the warm yeast mixture.
4. Knead for 8 to 10 minutes until you have a smooth, supple dough, then gently fold in the drained fruit.
5. Cover and leave to rise for 1 hour 30 minutes somewhere warm, until the dough has doubled in size.
6. Shape into a large ball, place it in a buttered round tin and let it rise again for 45 minutes.
7. Preheat the oven to 180 °C (gas mark 6), brush the top with honey diluted in a little water and bake for 50 to 60 minutes.
8. Leave to cool on a wire rack; serve sliced and spread with salted butter.