Method:

1). Steep the dried fruit and citrus zest in the hot tea. One hour should suffice (overnight is preferable). Tip: if the barmbrack is intended for afternoon tea, soak the dried fruit in 250 ml warm dry cider instead. Variations in fruit-mix proportions: try 30g of mixed peel, 20g of dried cherries, 60g of raisins, 60g of sultanas, 60g of currants.
2). Activate the yeast by combining it with the warm milk and 2 teaspoons of sugar. Set aside for 5–10 minutes.
3). While the yeast gets going, sift the flour and spices and combine with the soft brown sugar.
4). Add the large beaten egg to the yeast mixture. Stir through.
5). Make a well in the centre for the melted butter and yeast mixture. Bring the wet and dry ingredients together to form a soft, supple dough and transfer to a lightly floured surface.
6). Strain the fruit, discarding the unabsorbed tea/cider.
7). Knead the dough gently for a few minutes until the dough starts to feel smooth, then begin to combine the strained fruit, a small handful at a time. Keep the surface well-floured and go gently while adding the fruit. You don’t want the dough to be too wet or to be forced to add too much extra flour. Keep softly kneading the dough and folding in the fruit until it is evenly distributed and the ball is smooth with a soft sheen.
8). Put the dough in a lightly greased bowl and leave covered with a damp cloth to prove in a warm place for about an hour, or until it has doubled in size.
9). Prepare a loaf tin by greasing with butter and covering with a thin dusting of flour.
10). When the dough has completed its first prove, punch down and knead for a minute or so before re-shaping to fit your loaf tin, ensuring the top is smooth and any folds in the dough are at the bottom. Leave to rise in the tin for a further 30 minutes while preheating an oven to 200 degrees Celsius.
11). Apply an egg wash to the risen dough and place in the hot oven. Add a separate pan of hot water to the oven to create some steam. Bake for 30–35 minutes or until the loaf comes out clean and sounds hollow when you tap it lightly. Leave to cool on a wire rack then slice and serve with butter.