Samhain is Coming -Fact: we owe Halloween to Ireland. This is the autumn festival when, as my ancestors believed, the ghosts of the dead returned to the land of the living. Spooky.

Halloween isn’t your typical celebration. Halloween food isn’t exactly ‘normal’ either

Fact: we owe Halloween to Ireland. This is the autumn festival when, as my ancestors believed, the ghosts of the dead returned to the land of the living. Spooky.

Really, though, that’s why we like Halloween. It’s not ‘normal’. It’s scary, it’s unpredictable and it’s a little bit weird.

Just look at the food.

Barmbrack

Caution is required at this time of year when biting into a slice of warm barmbrack.

This traditional Halloween bread/cake could contain any number of items, ready to tell the future of the person lucky (or unlucky) enough to find something in their slice.

Within your slice of brack you may find: a ring (married in a year); a stick (awalking stick indicating future travels); a thimble (a spinster forever); a button (a bachelor forever); a coin (a lifetime of wealth); and a piece of cloth (a lifetime of poverty).

Years ago, religious medals could also be found in bracks, predicting a life in the Holy Orders.

For those of you unfamiliar with barmbrack, this recipe from The Moody Boarin County Armagh is a winner.

Ingredients

For the fruit mix:

•1½ cups raisins

•¼ cup Bushmills whiskey

•Warm tea (enough to cover the raisins)

•1 Lemon, juice and zested skin

For the dough:

•2 cups strong bread flour

•A pinch of salt

•1tbsp dried yeast

•9.5fl oz milk, at room temperature

•3½tbsp butter, softened

•3 ½tbsp sugar

•1 egg, beaten

For the topping:

•1tbsp butter

•1tsp ground cinnamon

•1/2tsp ground mixed spice

Tasty barmbrack via Shutterstock

Method:

1. Soak the raisins in the whiskey, warm tea and lemon juice for 30-45 minutes, then drain off the liquid.

2. To make the dough: put all the ingredients into a mixing bowl and bring together with a wooden spoon.

3. Knead on a floured surface with your hands for 5 minutes.

4. Put the dough in a bowl, cover with a damp tea towel and leave for about 1 hour, until the mixture has risen and fills the bowl.

5. Knead dough again on a floured surface, adding soaked fruit until evenly spread throughout.

6. Place in a 20-23cm buttered cake tin and cover with a damp tea towel.

7. Leave in a warm place for about 20 minutes until the mixture rises up to the top of the tin.

8. Bake for 50 minutes in oven preheated to 392 degrees F.

9. For the topping: cream the butter and spices together until soft.

10. Remove the barmbrack from the oven. Immediately spread spiced butter on top. Leave to cool.

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