Step 1: Soak the dried fruits in a bowl with enough strong, cold tea and Irish whisky to cover them. Stir to combine, cover, and let sit overnight.

Step 2: Preheat your oven to 180°C (350°F) and line a 900g (2lb) loaf tin with parchment paper. Grease the tin.

Step 3: In a large mixing bowl, combine the drained fruit mixture with the beaten egg, caster sugar, self-raising flour, and ground mixed spice. Stir until smooth.

Step 4: Pour the batter into the prepared loaf tin and bake for 80-90 minutes until a toothpick inserted comes out clean.

Step 5: Let the Barmbrack cool in the tin for 10 minutes, then transfer to a wire rack. Brush with orange marmalade if desired.

Step 6: Once cooled, slice and serve with butter and a cup of tea.