Barmbrack (Irish Fruit Bread)

Method

1. The night before baking, place the mixed dried fruit in a bowl. Pour over the hot black tea and Irish whiskey. Cover and leave to soak overnight so the fruit plumps up and absorbs all the rich liquid.
2. The next day, preheat your oven to 170°C (150°C fan) and grease and line a 2lb loaf tin.
3. In a large bowl, combine the self-raising flour, brown sugar, and mixed spice.
4. Pour the soaked fruit along with any remaining tea liquid directly into the flour mixture. Add the beaten egg.
5. Stir the mixture thoroughly with a wooden spoon until you have a smooth, heavy, fragrant batter.
6. Spoon the batter into your lined loaf tin. Bake for 1 hour to 1 hour 10 minutes, or until a skewer inserted into the dead center comes out clean. Let cool completely, then serve sliced with butter.
7. Optional: Hide a thoroughly cleaned toy ring wrapped in parchment paper inside the batter before baking!