OK. So here's a thing...when I make stuff like that, (and I have...more than once) I just fry it in butter and pretend I meant to do it like that the whole time.
Ha! Great video, John. Had me laughing yet interested in the cake and it's flavor. Gonna think about this one and give it the ol' college try, with possible slight modifications.
I have barmbrack every year. While not conventionally attractive, there is a unique visual appeal in all the oddness of the appearance. This description is also on my dating profiles.
@@videovedo36 looks legit to me, the recipe my family uses comes out looking about the same, except for the blood oranges. Also we usually end up doing a free form loaf, which adds a little rustic appeal I think
I think this is the first time I've seen a cooking show where they actually failed in making what they wanted. It's refreshing. Cooking's all about experimentation and sometimes you get a dud. But that's part of the fun.
@@TheoWerewolf Ooh, thanks! I came in here to recommend the cauliflower fries video, but I hadn't come across the ketchup one. I'll go check that one out now!
Truer words: "It's never a good sign when something looks exactly the same cooked as it did when it went into the pan." Keeping the faith here in Maryland, Chef John. I believe in you and your attempts at visual distraction!
I love your humility, Chef John. No scrambling to film and post something else, just an open admission that even in your kitchen things don't always work out.
You are a joy and delight to watch, Chef John. Whether it came out or not.. fruit cake with butter and a hot cuppa is perfect. Also slices can be fried in a skillet with a bit of butter till crisp, and eaten with a dollop of whipped vanilla cream. Ain't nothing wrong with that. ❤❤
yet another reason I love & adore Chef John, he's so good laughing through the fail .... (scratch that) less than perfect looking, but highly entertaining final products. I raise my glass to you Chef John!
Me at 3:54 : Wow, that looks like a lot of fruit! Chef John at 3:57 : "And if you're thinking, 'that looks like a lot of fruit...'" *CHEF JOHN IS A MIND READER WHAT KIND OF SORCERY IS THIS*
Chef John you are simply the best. Great food that mortals can do with some success. Plus you're not full of yourself. My wife and I cook your great stuff with modest success. Thank you.
Some twenty years ago I was an English lit major here in Idaho, US. We were studying James Joyce's "Dubliners", I fell in love with the story, "Clay". We don't have the tradition of rings in cakes here, it piqued my curiosity, I found the Halloween connection. Got an A+++ on my presentation, impressed my classmates.
I really do appreciate these kinds of videos the most, experiments that may or may not have failed. It shows the trials and errors that happens to even the most experienced chefs, and that you just have to experiment sometimes.
Hello .....I tried making this and other dishes you've uploaded......and I know mine probably wasn't as delicious as yours but guess what.....at the end I still got lots of compliments. Thank you!
This actually turned out well . This type of traditional cake is supposed to be very dense and firm . It is made in Wlaes , Scotland and Northern England as well as Ireland . The Welsh call it Bara Brith but it is the same as Barm Brack . No orange or peel though !
Excellent recipe, but I do have a small critique. With tea, you never want to press the leaves after steeping, because this releases tannins which makes the tea sour and bitter. You may not think this affects the pastry too much, but try it at home. Leave the moisture in the bag, you won't miss it. Love your appreciative follower.
I will always love Chef John for posting videos where he's not even sure if it's good or not. Every chef has these moments, and its important to teach people that not making picture perfect food every time is perfectly normal, and sometimes works out for the best. Experiment, taste, adjust, improve.
@@gordybrown3667 a penny and a ring were traditionally included. Finding the coin meant wealth was coming your way. Finding the ring meant marriage was coming your way..just a bit of fun
@@gordybrown3667 Its traditionally a ring, a pea, a stick, a coin and a piece of cloth. The ring meant marriage within the year The pea meant no marriage for at least a year The stick meant you would be beaten by your spouse/have an unhappy marriage The coin meant you would be wealthy The cloth/rag meant you would be poor. The only fortune that still exists is the ring.
btw Barm is the yeasty leftovers from making beer - it makes great bread and gives it a bit of rise. Craft brewers will sometimes let you have a bit - if you are very nice.
Hello Chef. I just wanted to say that you are the yin to Almazons yang. With Almazons channel I get nature, no speaking, and the sounds of mmm mmm good. With you I get the sound of your calming voice and some more, mmm mmm good. Plus all the other good stuff I get too. These are the things I do for sleep. Thanks 😴 Completely a compliment too!
What we in the Caribbean will call this is ....sweet bread...the only ingredient missing is blended coconut...with the milk still in ..not drained out...and a little more flour would have done the trick...
This is so weird. I heard about this cake last week and was looking for a recipe and you just made a video for it... And thank you so much for posting it even if you consider it a failure. It makes me feel better about my failures in the kitchen.
I just finished making this and eating this. I was intrigued by the recipe when I saw it. I did add the baking soda as suggested in the blog post. I did not have any whiskey so I added a third tablespoon of the tea. The bread looked and smelled fabulous while cooking. When I got to cut into it it was heavy but not overly dense. It was not as sweet as I had expected. It was very very good and filling. I am looking forward to trying it again with the whiskey. I recommend this bread for a holiday treat or gift!
I love the fact that even though you thought it was ugly and wasn't working out how you thought it would, you went ahead and edited, narrated and posted the video anyway. Most chefs or UA-cam cooks would have scrapped it for something prettier. Good lesson to be learned here. That being said, I probably won't be trying this recipe 😁
It is just too interesting not to try it so I am going to. I think it sounds amazing even if it was not as attractive as we have grown accustomed to seeing here from Chef John. Thank you so much for the video. We still have snow on the ground here in NE and this and a cup of tea for breakfast sound incredible.
Hey Chef John. I do have a food wish. It is "Sopa Paraguay". The national dish from (well you probably guessed it already) Paraguay in South America. I would love to see you make one. :) Have a great day.
Your outcome is a perfect taste of home baked goods. Whatever it looks like, better than any shop bought resurrection. Well done chef John and a very happy Sunday Patrick's Day. This cake is a Halloween dish, but hey why not. Delicious any time. X
Hey chef! I made a fruit cake in December using a very old better homes and gardens cook book. It came out good but I enjoyed it most by toasting the slices in my toaster oven. Very good! I thought about that when you sliced this one.
We have two types of brack here in Ireland. A Barm brack traditionally eaten at Halloween is made using yeast as a raising agent and contains sultanas and mixed peel and is more like a sweet type of bread than a cake. And the other type of brack is called a tea brack which is made using black tea and is similar to a cake and is what this recipe is similar too. The word brack means speckled in Irish due to the dried fruit. just thought id let my American friends know. Slan agus go raibh maith agat
Chef John, I just.love your channel. Not only for your great recipes and techniques but for your great sense of humor!!!👍👍👍👍👍. And my food wish is a meat borek. More specifically a Bosnian meat borek. 😁
This video was great!🤣🤣thanks for showing how I feel half the time when trying a new recipe. Thanks for the laugh.👍BY THE WAY YOUR PITA BREAD RECIPE IS FAIL PROOF, THE ONLY ONE I USE🙏
The more common phase is "fool proof", for about 10 billion reasons. Or "it never fails". But "fail proof"? I mean, it works, kind of like the bread without the soda. 👍
My great grandmother was Irish. At least this is a recipe I know I can trust. 😏 ☘️ I’m sure Molly Malone would’ve had this with her mussels and cockles! 😂
Oh I love barmbrack! Need to make some for St. Patrick’s day! May not be traditionally eaten then but the first time I had it was on St. Patty’s! I love it when ugly food tastes incredible... this is right up there with stroganoff... grey and gross looking but SO delicious!
Thank you for being honest about trying something that didn't quite work. I've been cooking/baking for over 45 years & have made many mistakes. 1 suggestion: When making a tea bread that is this dense w/ fruit just use all purpose flour instead of a mix of flours. This comes from my own experience of making fruit/nut-dense tea breads & cakes w/ mixes of flours at both sea level & high altitude (up to 6500'). Flours that are not white or cake flour are denser than white/cake flour. Add the density of the flour to the density of the fruit & you have a tea bread that doesn't want to rise.
Well, we’ve all had our kitchen mysteries and disasters..... Yours, Chef John, looks like a cross between meatloaf and dog food, but I’m so convinced that it tasted delicious because all the ingredients were harmonious. I want to give this a try (after researching barmbrack).
To be honest, that's how many Irish breads come out. They tend to be dense and hardy although this would be pretty fancy because of all the fruit. :) I think it looks grand!
Recently I again bought English breakfast tea. I buy it and Earl Grey several times a year. Last week I really smelled it, not just drank it... It's got to be Tetleys!! Smelt just like it!! Been fooled a LONG time! Cheers tea drinkers!
I'm willing to give your Irish Tea Cake a try. I have a apple cake recipe very similar to this . The only liquid in the recipe is a large egg, softened butter, and whatever moisture is in the diced apples. Very stiff batter. Wonderfully moist cake though and best yet mine rises, LOL. Just teasing Chef. I always figure when I try a recipe I've never tried before that as long as it ends up tasting good, when it's done, it is a winner. By my thinking , per your own words, it was a winner.
Check out the recipe: www.allrecipes.com/Recipe/272197/Irish-Tea-Cake-Barmbrack/
OK. So here's a thing...when I make stuff like that, (and I have...more than once) I just fry it in butter and pretend I meant to do it like that the whole time.
@@janetbrown3838: Haha!! You're creative!! 😉😁
Ha! Great video, John. Had me laughing yet interested in the cake and it's flavor. Gonna think about this one and give it the ol' college try, with possible slight modifications.
I really appreciate your honesty! Haha♡♡♡
Chief John:
Can you please do a Pandemic Rice Pudding??? *PLEASE*
6:45 "I just continued eating and being confused." That could be the title of my autobiography
I want that on my tombstone.
Nicodemus708 Mine would be “I was confused, so I continued eating.”
Love it
He laughed a little as he said that line, I love it! XD
Also what he said about Mrs Chef John. ;D
I have barmbrack every year. While not conventionally attractive, there is a unique visual appeal in all the oddness of the appearance. This description is also on my dating profiles.
OMG!!! Love this comment! Where can I find your dating profile?
That moment when barmbrack describes your husband...
Lol!
Tell us how barmbrack is supposed to be then, does this come close or is it a "successful failure"?
@@videovedo36 looks legit to me, the recipe my family uses comes out looking about the same, except for the blood oranges. Also we usually end up doing a free form loaf, which adds a little rustic appeal I think
I loved Chef John calmly and smoothly explaining his descent into panicking through each ending step before the confusion.
I think this is the first time I've seen a cooking show where they actually failed in making what they wanted. It's refreshing. Cooking's all about experimentation and sometimes you get a dud. But that's part of the fun.
Oh Chef John has several of these. His episode on home made catsup is still a classic as is the one on cauliflower fries... :)
@@TheoWerewolf Ooh, thanks! I came in here to recommend the cauliflower fries video, but I hadn't come across the ketchup one. I'll go check that one out now!
He shows his failures so we - the people - don't have to try and fail ourselves.
@@TheoWerewolf don't forget the video with the pork roast and grapes. And the pastry-covered whole chicken.
I agree! Emmymadeinjapan shows her fails too and I love it!
Truer words: "It's never a good sign when something looks exactly the same cooked as it did when it went into the pan." Keeping the faith here in Maryland, Chef John. I believe in you and your attempts at visual distraction!
I love your humility, Chef John. No scrambling to film and post something else, just an open admission that even in your kitchen things don't always work out.
As my grandmother used to say, "It's meant to be eaten not looked at!"
Remember chef there are no failures only realizations of alternative outcomes.
may I steal this line?
@@nurmaybooba yup go for it
I am stealing it!
"Alternative facts"?
You're the inspiration to keep going, even if I think it won't come out. But even if it doesn't, that's me cooking and learning!
I guess we learned: Don't judge a *brack* by its cover...
lol. Boooooo.
GET OFF THE STAGE
@@thesenate2180 I am almost crying. Just as I thought it, I saw your comment. xD
....... dad!? D: It's been thirty years!
Unfortunately that was not a brack. That was a wet, soggy abomination. I am shocked that Chef John let this pass quality control.
You are a joy and delight to watch, Chef John. Whether it came out or not.. fruit cake with butter and a hot cuppa is perfect. Also slices can be fried in a skillet with a bit of butter till crisp, and eaten with a dollop of whipped vanilla cream. Ain't nothing wrong with that. ❤❤
yet another reason I love & adore Chef John, he's so good laughing through the fail .... (scratch that) less than perfect looking, but highly entertaining final products. I raise my glass to you Chef John!
This looks weirdly delicious. I think I'll make it with the kids this weekend.
Let us know how it turns out.
😊
Me at 3:54 : Wow, that looks like a lot of fruit!
Chef John at 3:57 : "And if you're thinking, 'that looks like a lot of fruit...'"
*CHEF JOHN IS A MIND READER WHAT KIND OF SORCERY IS THIS*
I'm sorry to say that you forgot the baking soda and you have to use a good Irish whiskey. But I have to add that are no bad Irish whiskies.
Steve Williams bad Irish whiskey is called Scotch :)
Steve Williams Steve he did put the BP in at 2.12 (and it was still weird!)
Baking powder includes soda
@@iandamianluciferwilson7385 you are clueless
@@scottbinnie9251 I was told the only reason people in Ireland buy scotch is to start the bonfires with.
Chef John you are simply the best. Great food that mortals can do with some success. Plus you're not full of yourself. My wife and I cook your great stuff with modest success. Thank you.
Am Irish, can confirm we love brack 😁 especially at Halloween time.
...but Health & Safety has ruined it by forcing the ring to be packaged separately from the cake.
But.....you gotta tell us if it's supposed to look that way......
Tell us the truth Matthew!
Some twenty years ago I was an English lit major here in Idaho, US. We were studying James Joyce's "Dubliners", I fell in love with the story, "Clay". We don't have the tradition of rings in cakes here, it piqued my curiosity, I found the Halloween connection. Got an A+++ on my presentation, impressed my classmates.
Agree...very popular here in Ireland
Chef John's honesty is refreshing
I really do appreciate these kinds of videos the most, experiments that may or may not have failed. It shows the trials and errors that happens to even the most experienced chefs, and that you just have to experiment sometimes.
Hello .....I tried making this and other dishes you've uploaded......and I know mine probably wasn't as delicious as yours but guess what.....at the end I still got lots of compliments. Thank you!
You still got lllll.....ots of complements ;)
It's just like us Irish people. We don't look so good but we taste GREAT.
This actually turned out well . This type of traditional cake is supposed to be very dense and firm . It is made in Wlaes , Scotland and Northern England as well as Ireland . The Welsh call it Bara Brith but it is the same as Barm Brack . No orange or peel though !
Man, listening to Chef John's smooth and soothing voice just before bed. I'm sure I'll wake up a completelly better man tomorrow!
Same!! I hope you have a great day tomorrow!
My favorite food channel. Sometimes I put these videos on and take a nap after work. Very relaxing.
Chef John is my personal hero. Taught me so much. Wish his website was a better machine
Excellent recipe, but I do have a small critique. With tea, you never want to press the leaves after steeping, because this releases tannins which makes the tea sour and bitter.
You may not think this affects the pastry too much, but try it at home. Leave the moisture in the bag, you won't miss it.
Love your appreciative follower.
Thanks my dude!
In re: tea bags -- My Canadian grandmother used to tell me, "There's nothing lower than a bag-squeezer."
Food Wishes is the best!
I will always love Chef John for posting videos where he's not even sure if it's good or not. Every chef has these moments, and its important to teach people that not making picture perfect food every time is perfectly normal, and sometimes works out for the best. Experiment, taste, adjust, improve.
We also got this during the Halloween time of year...and a 'ring' was hidden in the batter for a lucky person to find after it was baked..
Gotta Love a Treat with a Choking Hazard .. XD
I always taught it was a penny
So, like a king cake, but without the horrors of biting into the baby Jesus.
@@gordybrown3667 a penny and a ring were traditionally included. Finding the coin meant wealth was coming your way. Finding the ring meant marriage was coming your way..just a bit of fun
@@gordybrown3667 Its traditionally a ring, a pea, a stick, a coin and a piece of cloth.
The ring meant marriage within the year
The pea meant no marriage for at least a year
The stick meant you would be beaten by your spouse/have an unhappy marriage
The coin meant you would be wealthy
The cloth/rag meant you would be poor.
The only fortune that still exists is the ring.
btw Barm is the yeasty leftovers from making beer - it makes great bread and gives it a bit of rise. Craft brewers will sometimes let you have a bit - if you are very nice.
I love any kind of fruit cake if its moist and the flavors are balanced. I will try this
Hello Chef. I just wanted to say that you are the yin to Almazons yang. With Almazons channel I get nature, no speaking, and the sounds of mmm mmm good. With you I get the sound of your calming voice and some more, mmm mmm good. Plus all the other good stuff I get too. These are the things I do for sleep. Thanks 😴
Completely a compliment too!
Hey for future reference it's yin and yang, not yen. Not to put down your comment or anything.
@@HaveYouSeenMyGardens The kindest spell check I've ever experienced.
Irish cooking is humble. I look at that and I'm still salivating!
Irish cooking is not humble. Irish people forced to use what they could back in the famine era is not the be all and end all of our cooking ability.
What we in the Caribbean will call this is ....sweet bread...the only ingredient missing is blended coconut...with the milk still in ..not drained out...and a little more flour would have done the trick...
This is so weird. I heard about this cake last week and was looking for a recipe and you just made a video for it... And thank you so much for posting it even if you consider it a failure. It makes me feel better about my failures in the kitchen.
Oh Chef John,
you manage to inform us while making us laugh throughout your videos. Bravo!
I just finished making this and eating this. I was intrigued by the recipe when I saw it. I did add the baking soda as suggested in the blog post. I did not have any whiskey so I added a third tablespoon of the tea. The bread looked and smelled fabulous while cooking. When I got to cut into it it was heavy but not overly dense. It was not as sweet as I had expected. It was very very good and filling. I am looking forward to trying it again with the whiskey. I recommend this bread for a holiday treat or gift!
I love this. It's experimental nature i take on whenever i cook something new in my kitchen. Thank you for the video.
It's kind of a relief to see that even Chef John doesn't always get super results or even know what's going on sometimes... :)
I love that you posted this even though it didn’t turn out as expected. It gives hope to us mere culinary mortals!
I love your videos chef john. 💖
I love the fact that even though you thought it was ugly and wasn't working out how you thought it would, you went ahead and edited, narrated and posted the video anyway. Most chefs or UA-cam cooks would have scrapped it for something prettier. Good lesson to be learned here.
That being said, I probably won't be trying this recipe 😁
My wife made this last night, STUNNING! She has been named Star Baker in our household.
It is just too interesting not to try it so I am going to. I think it sounds amazing even if it was not as attractive as we have grown accustomed to seeing here from Chef John. Thank you so much for the video. We still have snow on the ground here in NE and this and a cup of tea for breakfast sound incredible.
this reminds me of old style fruitcake but light on the alcohol
Awesome Tea Cake 👌👌 look so delicious 👌👌 Thank You for sharing!
NEVER stop what you do my friend! Love the videos!!!
Listening to you is a true pleasure ! I really enjoyed watching this video.
Chef John could read me literally anything and it would make my day. 😊
I think a quick broiler toasting on those buttered slices would step the results up a notch or two. Otherwise, it is PERFECT.
Chef John on Irish Tea Cake: "I don't know what I did but it tasted good." We're here with your journey Chef. We learn from the ones that attempt.
Hey Chef John. I do have a food wish. It is "Sopa Paraguay". The national dish from (well you probably guessed it already) Paraguay in South America. I would love to see you make one. :) Have a great day.
Chef John that is a wonderful Irish Tea Cake. Never seen or heard of this before but I want to make it. Thank you for sharing
Its not a wonderful irish tea cake. Look up donal skehan and make his recipe if you really want to do it right.
the honesty... i love it
So Pretty!!
Your recipes always make me smile, Chef John! Bravo! Go raibh maith agat! (It's Irish for Thank you)
SO NICE TO LISTEN HOW YOU REMINDE US OF THE OLD RECIPES..we tasted as children..at GRANNIES HOUSE
I could see where this might not be to everyone's taste but I absolutely love this sort of dense loaf packed with dried fruit
Reminds me of flat dense Irish soda bread Dad used to make. Didn't look like anything but butter and with stew it was excellent.
Your outcome is a perfect taste of home baked goods. Whatever it looks like, better than any shop bought resurrection. Well done chef John and a very happy Sunday Patrick's Day. This cake is a Halloween dish, but hey why not. Delicious any time. X
LMAO!! Nothing like being confused by your own creations... HAHA!!! I love this!
And as Always... Enjoy!
Somehow my favorite Chef John videos are ones where the recipe didn't turn out so well.
Well chef your honest. I have to give you a thumbs up just for that. Truth be told I always look forward to watching anything your posting.
Hey chef! I made a fruit cake in December using a very old better homes and gardens cook book. It came out good but I enjoyed it most by toasting the slices in my toaster oven. Very good! I thought about that when you sliced this one.
Great recipe! I would love to see more pasta salads, Chef! We're addicted to your macaroni salad. More lunchtime pasta salads, please!
I will definitely try to make this for my family to share. Love your videos.
Looked great to me! That’s probably how it looked in the beginning in the old days! Toasted with butter and tea! Yummy 😋
I would certainly give thus a try.
This is why I love you. You managed to take a trainwreck and make it your own.
The narration of this video is awesome 😆
It looked good to me. I like dense, moist cakes. And I love tea. So, I'll give this one a try. Thanks for the recipe.
We have two types of brack here in Ireland. A Barm brack traditionally eaten at Halloween is made using yeast as a raising agent and contains sultanas and mixed peel and is more like a sweet type of bread than a cake. And the other type of brack is called a tea brack which is made using black tea and is similar to a cake and is what this recipe is similar too. The word brack means speckled in Irish due to the dried fruit. just thought id let my American friends know. Slan agus go raibh maith agat
The narration is the best
Never laughed so much, watching a cooking tutorial! 😘😁😁😁
Chef John, I just.love your channel. Not only for your great recipes and techniques but for your great sense of humor!!!👍👍👍👍👍.
And my food wish is a meat borek.
More specifically a Bosnian meat borek. 😁
This video was great!🤣🤣thanks for showing how I feel half the time when trying a new recipe. Thanks for the laugh.👍BY THE WAY YOUR PITA BREAD RECIPE IS FAIL PROOF, THE ONLY ONE I USE🙏
The more common phase is "fool proof", for about 10 billion reasons. Or "it never fails". But "fail proof"? I mean, it works, kind of like the bread without the soda. 👍
It looks amazing to me. Reminds me of a Christmas fruit cake.
My grandmother was Irish and made this occasionally. You used to much butter and missed the backing soda. Really like your channel, thanks.
You are The Knack of your Barmbrack.
Knack 2
Dunkey and chef John cross over event? Sure, sounds good.
@@BDD_c2bn I'll have the spaghetti and meatballs
I almost have a Sharonna pun, but its not done.
My great grandmother was Irish. At least this is a recipe I know I can trust. 😏 ☘️ I’m sure Molly Malone would’ve had this with her mussels and cockles! 😂
🤢
Oh my god this comment is so painfully american.
Yum. Love your channel and recipe choices.
Oh I love barmbrack! Need to make some for St. Patrick’s day! May not be traditionally eaten then but the first time I had it was on St. Patty’s! I love it when ugly food tastes incredible... this is right up there with stroganoff... grey and gross looking but SO delicious!
Fantastic narrative on this video!
It looks perfect! ❤
Mine contains no dairy, spices or alcohol. I sell loads of it at market - it’s really popular. Mine is also a lot darker
Your voice is cheerful.
Thank you for being honest about trying something that didn't quite work. I've been cooking/baking for over 45 years & have made many mistakes. 1 suggestion: When making a tea bread that is this dense w/ fruit just use all purpose flour instead of a mix of flours. This comes from my own experience of making fruit/nut-dense tea breads & cakes w/ mixes of flours at both sea level & high altitude (up to 6500'). Flours that are not white or cake flour are denser than white/cake flour. Add the density of the flour to the density of the fruit & you have a tea bread that doesn't want to rise.
Well, we’ve all had our kitchen mysteries and disasters..... Yours, Chef John, looks like a cross between meatloaf and dog food, but I’m so convinced that it tasted delicious because all the ingredients were harmonious. I want to give this a try (after researching barmbrack).
you, sir chef, are hilarious. love love love
To be honest, that's how many Irish breads come out. They tend to be dense and hardy although this would be pretty fancy because of all the fruit. :) I think it looks grand!
Barmbrack is delicious with real butter.
Great toasted as well.
You are the Justin Timberlake of your Irish Tea Cake!
This looks wonderful! I want to make this so I saved your video.
Recently I again bought English breakfast tea. I buy it and Earl Grey several times a year.
Last week I really smelled it, not just drank it... It's got to be Tetleys!! Smelt just like it!! Been fooled a LONG time!
Cheers tea drinkers!
It’s not your fault Chef John, Mercury is retrograding.
@Adem - Don't ya just hate when that happens?
I'm willing to give your Irish Tea Cake a try. I have a apple cake recipe very similar to this . The only liquid in the recipe is a large egg, softened butter, and whatever moisture is in the diced apples. Very stiff batter. Wonderfully moist cake though and best yet mine rises, LOL. Just teasing Chef. I always figure when I try a recipe I've never tried before that as long as it ends up tasting good, when it's done, it is a winner. By my thinking , per your own words, it was a winner.
Chef John - look for West Country Saffron Cake, in my opinion it’s the nicest of all the teabreads (barmbrack, bara brith etc).
Hahahaha 😂. I adore your honesty. I would try this . As long as someone else cooked it. Lol.
Haha, I wouldnt mind trying it that way either.
Live this show you are amazing.❤️😊👏🏻👏🏻👏🏻👏🏻