Discovered some dried fruit in its ‘worse after’ period lurking in the recesses and thought ‘Aha! Barmbrack’ (as you do). While waiting for the tea to steep it in to achieve optimal stewedness, I bumbled about on the internet and found a recipe that incorporates glace cherries. Not only that but has them in soaking with the rest of the fruit. That is deeply weird and very, very Wrong.
I simply don’t like the taste or texture of glacé cherries at all.
I think the not liking cherry flavour comes from artificial cherry being used to try to cover up the taste of penicillin in the medicine I used to be given for tonsillitis as a child, but the texture being wrong is their very own nastiness.
If barmbrack (báirín breac) is puzzling you, you might know it as teabread or bara brith, Armers. It can, some say ‘should’ have whiskey in. Mine doesn’t. No whiskey and, I feel, a waste of the good stuff: I only like the kind with an ‘e’ in, you see.
Regarding cherries, yer on yer own. But does anyone know what happened to angelica? Haven’t seen any for decades. I used to like that, rather. Apparently snaffling it unauthorised from the kitchen cupboard is Stealing with a capital Steal. I maintain it was purely foraging, but my backside will tell you otherwise.
But I wouldn’t want it in industrial quantities. Nor, to be frank, the faffing. Plus, no matter how tough the plant is, I bet you it would go down with some mysterious blight - I have black thumbs.
Funnily enough, the first piece I found about it online starts with a TA reference
…but it would appear, looking further, that Waitrose does sell it. Not that I shop there. As, rather more usefully, do a few online suppliers.
Aaah. Thanks. Bara Brith I do know of course. A sort of Soreen for people with stove hats & daffodils. Can’t abide it.
Then again I don’t like Christmas Cake or any of those heavy, dark fruit cake events. I do like Chorley Cakes, (far more than Eccles) & am a sucker for a Garribaldi.
Candied fruit, of ANY sort, is the Devil’s work and should be discouraged unless you took Communion on 9 consecutive First Fridays … & even then it’s inadvisable.
… so Angelica, despite Mrs. Shank’s growing the plant with a view to preserving it is a mere Rug-Rat in my eyes.
When I was a child, in Chesterfield, Derbyshire , the word ‘Barm’ was used to mean anything containing yeast , so 'Barm Bread/Barm Loaf was made/bought
They would have been called Eccles Cakes in our house - probably heretically
My Mother used to make them with left over flaky pastry when she had made Snake & Tiddly Pie…
I don’t suppose that anyone makes Flaky Pastry at home any more - all that buttering/turning/resting