There are several recipes - two are given. With eggs - a very old recipe. 3 lb. flour ¾ lb. lard or butter or mixed 1 lb. raisins 1 lb. currants 1 oz.yeast 1 teaspoonful salt ¾ lb. brown sugar 2 or 3 eggs 1 lb. sultanas ¼ lb. candied peel ½ teaspoonful pudding spice Milk to mix Mix yeast with warm milk. Rub the fat into the flour and mix the dry ingredients. Make a well in the centre and add the yeast. Mix into a soft dough, then cover and leave in a warm place for 1½ hours to rise, till twice its original size. Turn on to a floured board, place in greased tins, stand again in a warm place for about 20 minutes and bake in a moderately quick oven for 1-2 hours. When cold, cut and butter as for ordinary loaf - thin slices with plenty of butter! Without eggs. 2 lb. flour 1 oz. yeast 8 ozs. brown sugar 8 ozs. fat 6 ozs. sultanas or raisins 6 ozs. currants 4 ozs. candied peel 1 teaspoonful salt ½ teaspoonfid pudding spice Warm milk Mix yeast, a little sugar and warm milk. Rub fat into the flour, add the dry ingredients. Make a well in the centre and add yeast. Knead into a soft dough. Cover and allow to rise to twice its size in a warm place, for 1½ hours. Turn on a floured board, put into greased tins and bake in a moderate oven. Slice thinly and butter. |
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