Making Barmbrack

• The dough for barmbrack is made from flour, milk, water, yeast, butter, salt, sugar and eggs. Spices such as cinnamon or allspice can also go into the mix, although they aren't required. The final touch is the mixture of dried raisins, sultanas and candied fruit peel. Some recipes call for the cook to soak the fruit in tea or whiskey overnight beforehand.

Origins of the Name

• The term "barmbrack" probably comes from the Irish words for "speckled loaf," referring to the spotted appearance created by the raisins and sultanas in the dough. "Barm" comes from the Irish word "bairin," meaning loaf or cake. An alternative explanation is that it comes from an Old English word describing fermented grain -- the same root word as "beer."

Serving Barmbrack

• Hot, fruity and filling, barmbrack is the ideal comfort food. To serve it in the traditional style, cut thick, rough slices and toast them. Serve them hot with plenty of butter. Barmbrack should be accompanied by a cup of hot, strong Irish tea. As a mid-afternoon restorative during a long, hard day, a few hot slices of barmbrack and a cup of tea can't be equaled.

Halloween Customs

• Barmbrack is also part of a traditional Irish fortune-telling custom that takes place on Halloween. Before the holiday, the person preparing the barmbrack adds a number of little tokens to the dough. When the bread is cut, diners look for a token in their slices which signify events in their future. For example, a ring symbolizes an upcoming marriage, while a dried pea symbolizes a life of spinsterhood. Shops sell barmbrack containing these little tokens for those who don't want to bake the bread themselves. Just ensure that your guests know that there may be something in the barmbrack that isn't edible.