selkirk bannock (aunt b's)

Categories
British isl
Cake/cookie
Fruit
Yield
1 servings
MeasureIngredient
1¾ pounds Flour
1¼ teaspoon Salt
½ ounce Yeast
4 ounces Butter
4 ounces Lard
¼ pounds Chopped peel
½ teaspoon Castor sugar
¾ pint Tepid water
½ pounds Castor sugar
½ pounds Currants
½ pounds Raisins

Sift flour and salt into a large warm basin.Cream yeast with the ½ teaspoonful castor sugar,using a wooden spoon,until liquid,then add the tepid water.Make a well in the centre of the flour,strain in the yeast and water.Sprinkle a little of the flour over,cover the basin with a cloth and set to rise in a warm place until the surface is covered with bubbles.Now work in all the flour with the hand,adding more tepid water if necessary to make a firm,elastic dough,and knead thoroughly.Work in the butter and lard,then knead in the ½ lb castor sugar,with the currants,raisins and peel.Put into a greased cake tin,cover with a cloth and set to rise in a warm place.Allow at least 30 minutes.Bake in a hot,steady oven for about 30 minutes.when a testing skewer comes out of the centre clean,the cake ready.

Typed by G.Major 06\10\95 From Aunt B's Scottish Cookbook Submitted By GEORGINA MAJOR On 06-13-95

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