My mother made this. I ate it. It was very good – better than Senner’s by miles (he says, risking a rock-hard week-old floured bloomer through the front window).
This recipe comes to you courtesy of Helen Coombs (for it is she).
It was half-brown, half-white flour when I had it, which was awesome, but alternatively it can be just white if you aren’t the tofu-and-grits type.
The recipe also originally stipulated Hovis flour – I assume the recipe hasn’t somehow been booby-trapped so that other flours will cake your kitchen walls in bits of your beloved Panasonic SD255, but you may have to tweak the water or something.
Anyway, here it is:
Ingrediente Domino:
1 1/2 tsp active dried yeast
1 lb strong white bread flour (or 1/2 lb white, 1/2 lb brown)
1 tbsp sugar
4 ozs salted butter (chopped) *
1/2 tsp mixed spice
1 1/4 tsp salt
310 mls water
10 ozs sultanas
2-4 ozs chopped mixed peel
Método Tradicional:
Put the ingedients up to the water into breadmaker in given order. Put as much of the sultanas and mixed peel in the dispenser as you can – the rest can go in with the dough when the ‘raisin beep’ goes. Set breadmaker for ‘raisin bake’. ET VOILA!
* N.B. Butter must be made in Guernsey from Guernsey milk from a Guernsey cow fed in Guernsey on Guernsey grass grown in Guernsey soil. Otherwise atomised shards of your breadmaker will end up embedded halfway through the kitchen blockwork.
