An indulgent and heavenly tasting traditional fruit bread from my homeland that, for me, evokes that sense of “hiraeth”. It can be eaten warm/cold/toasted/buttered etc. Delicious! Any sugar can be used in the dough but I like to use a light or dark muscavado for the extra richness it gives. This is the traditional yeasted variety, none of that newfangled self-raising flour here!
I know some people love hand mixing and kneading but I’m quite happy using a stand mixer with a flat beater and dough hook. It’s up to you - adapt the method as necessary. This recipe gives enough dough for a 2lb/900g tin (21 x 11 x 7 cms)
You can leave the fruit soaking for longer or substitute some of the milk with the tea if you want a stronger tea flavour but don’t forget to adjust the salt accordingly.
If you want to use fresh yeast you’ll need about 17.5g. Add the salt to the flour, NOT the milk. Crumble the yeast into the warm milk with some of the sugar to prove it for 10 minutes, then dissolve in the rest of the sugar before adding it to the dough mixture.
Added by: slickfingers
Due to unprecedented demand, we have had to close our shop temporarily due to a backlog of orders.
Community bakeries and micro-bakeries can call us directly on 01666 505050 to place orders.
Keep safe and well
The Shipton Millers