1/3 cup (75 g) butter
3 oz (75 g) lard
3 1/2 cup (1 lb) 450 g strong plain flour
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
1 pinch of salt
25 g (1 oz) yeast
2/3 cup (150 ml) 1/4 pt milk, warmed
1 generous pinch of saffron powder
4 oz (100 g) currants
2/3 cup (100 g) sultanas (golden raisins)
2 tbsp caraway seeds
3 oz (75 g) lard
3 1/2 cup (1 lb) 450 g strong plain flour
1/2 cup (8 tbsp) 100 g caster sugar (superfine granulated)
1 pinch of salt
25 g (1 oz) yeast
2/3 cup (150 ml) 1/4 pt milk, warmed
1 generous pinch of saffron powder
4 oz (100 g) currants
2/3 cup (100 g) sultanas (golden raisins)
2 tbsp caraway seeds
method
1. Prepare 2 x 450 g (1 lb) tins, 19 x 8,5 x 5 cm (7 1/2 x 3 1/2 x 2 in), the bottom lined with a piece of greaseproof paper, and lightly greased with oil or white fat.
2. Rub the butter and lard into the flour until as fine as breadcrumbs, then add the sugar and salt.
3. Mix the yeast with the tepid milk and saffron. Make a well in the centre of the flour mixture and pour in the yeast liquid, followed by the beaten eggs.
4. Cover with a damp cloth and leave in a warm place for 30-40 minutes until the mixture has doubled in size.
5. Stir in the fruit and caraway seeds. Turn on to a lightly-floured work surface and knead until smooth, about 4-5 minutes.
6. Return to the bowl, cover with a damp cloth and leave in a warm place until it has once again doubled in size.
7. Knead again and place in the prepared tin. Leave in a warm place to rise, without covering; this will take 25-35 minutes.
8. Brush with a mixture of beaten egg, water and salt. Bake in the preheated oven 190°C (375°F, gas mark 5) for 30 minutes. When cooked, leave in the tin to set for a few minutes before turning on to a cooling rack.
9. Serve in slices with butter.
2. Rub the butter and lard into the flour until as fine as breadcrumbs, then add the sugar and salt.
3. Mix the yeast with the tepid milk and saffron. Make a well in the centre of the flour mixture and pour in the yeast liquid, followed by the beaten eggs.
4. Cover with a damp cloth and leave in a warm place for 30-40 minutes until the mixture has doubled in size.
5. Stir in the fruit and caraway seeds. Turn on to a lightly-floured work surface and knead until smooth, about 4-5 minutes.
6. Return to the bowl, cover with a damp cloth and leave in a warm place until it has once again doubled in size.
7. Knead again and place in the prepared tin. Leave in a warm place to rise, without covering; this will take 25-35 minutes.
8. Brush with a mixture of beaten egg, water and salt. Bake in the preheated oven 190°C (375°F, gas mark 5) for 30 minutes. When cooked, leave in the tin to set for a few minutes before turning on to a cooling rack.
9. Serve in slices with butter.
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