The perfect Irish Halloween barmbrack recipe

Directions

1. Gently heat the milk in a saucepan, then stir in the butter until it has completely melted.
2. Combine the yeast with one tablespoon of the castor sugar. Pour in half of the warm milk mixture, followed by the beaten egg, and stir to combine.
3. Sift the flour and spices into a large mixing bowl. Create a hollow in the center and pour in the yeast mixture. Dust the surface lightly with a bit of flour and let it rest in a warm spot for 20 minutes, or until bubbles form.
4. Pour in the rest of the liquid and stir until a soft dough forms. Transfer the dough to a lightly floured surface. Sprinkle the remaining sugar, dried fruit, and peel over the top, then knead everything together until evenly distributed.
5. Place the dough into a large bowl that has been coated with melted butter. Cover the bowl with plastic wrap and set it aside in a warm area until the dough has grown to twice its original volume.
6. Punch down the dough and knead it briefly. Shape it into a loaf and place it into a buttered baking tin. Brush the top with melted butter, cover it, and let it rise again until doubled in size.
7. Bake the loaf in a preheated oven at 400°F (200°C / Gas mark 6) for 40 minutes. Test for doneness by inserting a skewer into the center; it should come out clean.
8. While the bread bakes, dissolve one tablespoon of sugar in two fluid ounces (50ml) of boiling water to create a glaze. Once the loaf is removed from the oven, brush this syrup over the hot crust. Allow the barmbrack to cool completely before slicing.