A Slice of Irish Halloween: Donal Skehan’s Barmbrack Recipe
Barmbrack has long been part of Ireland’s Halloween traditions, appearing on kitchen tables across the country as the nights draw in and the season turns. Rooted in Celtic celebration of Samhain, when families gathered to mark the end of harvest and the beginning of the darker half of the year, it’s a fruit‑studded loaf that once carried a playful element of fortune‑telling. Traditionally, a ring was baked into the loaf, and whoever found it in their slice was said to have luck (or even marriage) on the horizon. It’s a small ritual that still survives in pockets of the country and remains one of the most recognizable Halloween customs on the island.
Irish chef Donal Skehan’s version stays close to the classic, celebrating the flavours that make barmbrack so distinctive. The fruit is soaked overnight in cold tea and whiskey, swelling into plump, aromatic pieces that give the loaf its signature moist texture. Mixed spice adds warmth, and the result is a simple, comforting bake that feels right at home in Ireland’s Halloween season: a nod to tradition, but easy enough to recreate anywhere
Irish BarmBrack
You'll Need
- 900g loaf tin
- Large mixing
- Ring
Ingredients
Makes one 900g loaf:
225g plain flour
2 tsps of baking powder
375g packet of fruit mix
250ml cold tea
50ml of whiskey
125g light brown sugar
1 large eggs
1/2 tsp of mixed spice
A ring to place inside
Method
1. Place the fruit mix in a bowl and pour over the whiskey and cold tea. Allow to soak up the liquid overnight.
2. Preheat the oven to 170˚C/327°/Gas Mark 3 and grease and line a 900g loaf tin. Combine the flour, baking powder, sugar and mixed spice in a mixing bowl. Make a well and break in the egg, using a wooden spoon, mix the egg with the dry ingredients. Add a little bit of the liquid the fruit mix is sitting in and mix it through. You may not need all the liquid. Then stir through the fruit mix until everything is thoroughly combined.
3. Add in the ring and stir through. Spoon the wet dough into the lined loaf tin and place in the oven on the middle shelf and bake for 1 hour. Remove from the oven and allow to cool slightly before removing from the loaf tin and placing on wire rack.
4. Cover in cling wrap and tin foil and allow to sit for 1-2 days before cutting into it. Serve in slices spread with a little butter and good cuppa!
ireland.com