Barm Brack (Barmbrack) - Irish Tea Loaf
Barm Brack, traditionally eaten at Halloween is a lovely fruity loaf cake. I find it ideal at any time, with tea and sometimes with butter spread on it. As the spices and fruit can be changed to suit what may be in the cupboard this is great for these trying times.
Chapters/Time Codes
0:00 Barm Brack
1:08 Preheat the oven
1:26 Ingredients
3:22 Make the cake batter
7:29 Fill the cake/loaf tin
8:24 Bake the Barm Brack
9:26 Check the result and taste
Recipe:
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Bara Brith - Welsh Tea Loaf.
Bara Brith is a traditional Welsh fruit loaf. With dried fruits soaked in tea and with mixed spice as well this is a very tasty loaf. It is ideal for tea time, maybe smeared with some butter, or just as it is. One slice is just not enough
Bara Brith recipe:
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Dark and Fruity, a Taste of Wales… Bara Brith…
This lovely Welsh tea loaf is another easy recipe to make. It takes a little time but is well worth the small effort of soaking the fruit the night before for the fruit to soak up the flavours of tea and apricot and of waiting a couple of days for the loaf to mature to become beautifully sticky. We used to live very close to the Welsh boarder when we were small so our local baker always had an exciting selection of Welsh treats for us to try. This was one of my favourites. Cut thick with plenty of butter was the best way to eat it. And yes, you guessed it, with a lovely cup of hot tea…
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Ingredients:
500g mixed dried fruit (sultanas, currents and mixed peel are really good in this
1 large dessert spoon of apricot jam
125g soft dark brown sugar
375ml freshly brewed strong tea (I used 3 PG Tips tea bags & boiling water)
315g self-raising flour
1 tsp baking powder
1 generous tsp mixed spice
1 large egg
Method:
The day before baking:
1) Into a medium bowl, pop 500g mixed dried fruit
2) Add 1 large dessert spoon of apricot jam, 125g soft dark brown sugar, 375ml freshly brewed tea and mix well
3) Cover with cling film and pop into the fridge overnight
The next day:
4) Preheat oven Gas 4/ 180’C or 350’F
5) Pop the fruit and the juices into a large mixing bowl, add 315g self-raising flour, 1 tsp baking powder, 1 generous tsp mixed spice and stir well to combine
6) Add one large egg and mix until well incorporated
7) Pop into a lined 2lb loaf tin, level the top with a knife and bake for 1 ¼ hours or until a wooden skewer pushed into the centre comes out clean
8) Leave in the tin to cool completely then remove from the tin but leave the baking paper on and wrap well in tinfoil
9) Leave to mature for 2 day then slice thickly and add plenty of butter to serve with a hot cup of tea
Music:
Arkansas Traveller by Nat Keefe & Hot Buttered Rum
Nat Keefe on YouTube:
Chris's favourite cake for a Sunday afternoon with a cup of tea!
We don’t do a lot of baking on our channel but I just had to share my recipe for a moist and fruity tea bread, it's one of Chris's absolute favourite cakes and is perfect for a Sunday afternoon with a cup of tea!
Free printable recipe is available on our site:
Ingredients:
150 g (3/4 cup) sultanas
150 g (3/4 cup) raisins
300 ml (just over 10 fl oz) hot tea
250 g (2 cups + 1 tbsp) plain (all-purpose) flour
2 tsp baking powder
200 g (1 cup + 2 tbsp) soft light brown sugar
1 tsp mixed spice
2 tbsp melted butter
2 medium eggs
Instructions
1. Place the sultanas and raisins in a bowl and pour over the hot tea. Cover and allow to soak up the liquid overnight.
2. Preheat the oven to 170°C/325°F and line a 2lb loaf tin with baking parchment or a tin liner.
3. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Give it a stir, then mix in the butter and eggs - using a wooden spoon or spatula.
4. Add in the raisins, sultanas and any liquid left in the bowl. Stir together until everything is thoroughly combined. It will be a very wet dough.
5. Spoon the wet dough into the lined loaf tin, place in the oven and bake for 1 hour - to 1 hour 15 minutes. You'll know it's done when an inserted skewer comes out clean. If you find that the top of the tea bread is starting to look too dark whilst it's in the oven, you can cover it will foil.
6. Once cooked, remove from the oven and leave to cool in the tin for 10 minutes.
7. Then remove from the tin and allow to cool completely on a wire rack before slicing and serving.
Notes
This cake should keep for a week or more wrapped in baking parchment and placed in a sealed container at room temperature (in fact, the cake tastes even better after a day or two).
Mixed Spice is typically a British blend of spices normally consisting of cinnamon, nutmeg, cloves and all spice although other spices can be present depending on the brand. If you’re in the US then it is similar to pumpkin pie spice mix.
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Ginger Kisses | The Perfect Valentines Kisses |
The best Ginger Kisses are the perfect Valentines kisses as well. So today I'm going to make Ginger Kisses even easier and tastier than before. The only thing I had to go out and buy for this recipe was golden syrup. Most people will have all of the ingredients in their pantry.... so let's get cooking.......
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Ingredients: Ginger Kisses : The Perfect Valentines Kisses :
1 & 1/4 cups of self raising flour
3 tsp ground ginger
1/2 tsp of cinnamon
75 grams of butter
1/2 cup of sugar
2 tbsp golden syrup
2 eggs beaten
The filling:
65 grams of butter
3/4 cup of icing sugar (powdered sugar)
1 tbsp golden syrup
(Original recipe courtesy of wandercooks.com )
The Collaboration list for valentines:
1) Debbie Esplin Food: Savory & Sweet Gluten-Free Crepes (Premieres 8:30am Eastern Standard Time)
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2) Cooking Around the World (John): Ginger Kisses (Premieres 8:45am Eastern Standard Time)
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3) Cooking Secrets for Men (Charlie): Pan-Seared Lamb Chops (Premieres 9am Eastern Standard Time)
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4) Boris Backt Und Kocht: Pasta with Meatballs & Glass of Red Wine Premieres 9:15am Eastern Standard Time) @borisbacktundkocht
5) My Ajji's Kitchen (Sandee): Marry Me Chicken & Shrimp (Premieres 9:30am Eastern Standard Time)
@MyAjjisKitchen
6) In the Kitchen with Karen: Strawberry Cheesecake Parfaits (Premieres 10:15am Eastern Standard Time) @IntheKitchenwithKaren
7) Gloria's Platter: Love Cake with Pumpkin Preserve (Premieres 11am Eastern Standard Time)
@Gloriasplatter
8) The Sunday Dinner Chef (Tom): Love of my life Frutti di Mari (Premieres 11:30 am Eastern Standard Time) @The Sunday Dinner Chef
9) [코카키친]Quick Easy Eat 23: Romantic Meal for Two (Steak, Shrimp & Chocolate-Covered Strawberries) (Premieres 11:45am Eastern Standard Time) @quick.easy.eat23
10) Andrews Simple Cooking: Coconut Lime Chicken (Premieres 12:00pm Eastern Standard Time)
@AndrewsSimplecooking
11) Cooking With the Spicy Queen: Balsamic, Mushroom & Sausage Pasta (Premieres 12:15pm Eastern Standard Time) @cookingwiththespicequeen
12) Cooking with Anadi: Stuffed Shells (Premieres 12:30pm Eastern Standard Time)
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13) Lets Cook With Rozina: Persian Love Cake (Premieres 12:45pm Eastern Standard Time)
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14) Cooking with Lauralee: Valentine's Tea Party (Premieres 1pm Eastern Standard Time)
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15) Cooking with Denise 999: Lobster Risotto (Premieres 1:15pm Eastern Standard Time)
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16) Ginger Snap Kitchen (Stephanie): Raspberry Charlotte (Premieres 5pm Eastern Standard Time)
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0:00 Intro
0:40 A look at our ingredients
1:42 Blending the sugar, butter, golden syrup and eggs
2:34 Blending dry ingredients till dough is formed
3:14 After chilling, form dough into balls
4:19 Bake until just turning golden
5:18 Turn out onto cooling rack
5:29 Making the filling
6:23 Applying the filling and plating
7:02 The tasting and outro
Perfect Ghana Tea Bread Recipe | Ghana Tea Bread
Perfect Ghana Tea Bread Recipe | Ghana Tea Bread
Hello friends, in this video I will share with you how to easily make a Perfect Ghana Tea Bread Recipe. If you watch this video of mine from the beginning to the end, you can make Ghana Tea Bread very quickly. So watch the video carefully and try to make Ghana Tea Bread. I hope you can learn something good from here. This Bread Recipe is one of Ghana’s favorite bread Hope you try and please leave me feedback. ???? Thank you for your support. ❤️❤️❤️????
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INGREDIENTS
3 cups bread flour ( recommended)
7 g Active dry Yeast ( 1 sachets )
1/4 cup butter ( half stick)
1 tsp salt
1 tsp nutmeg
2 tbsp Sugar
1 cup lukewarm water
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