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The Recipe
You will need
- three pounds plain, white flour
- two ounces dried yeast
- fourteen ounces brown sugar
- eight ounces lard
- two ounces butter
- one pound each of currants, sultanas and raisins
- three ounces candied peel
- one dessertspoonful black treacle
- three teaspoonfuls salt
- two eggs, well beaten
- warm water
Method
- Mix the yeast and treacle in a little warm water and allow to ‘prove’ in a warm place.
- Melt the lard and butter, and add the beaten eggs and sugar to them.
- Put the flour, dried fruit and salt in a warm bowl, and add to the prepared liquid mixtures gradually, mixing all together thoroughly to make a soft dough.
- Knead well, cover and allow to rise in a warm place for some three hours.
- Then turn out on to a floured board, divide and shape into loaves according to the size of the tins.
- Put the dough into warm and greased tins and allow to rise again in these tins until it becomes twice its original size.
- Bake the loaves in a very hot oven (450°F) for the first hour, reduce heat to 400°F for the second hour and to 300°F for the third hour.
Llanfachraeth, Anglesey.
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