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This is a great favourite of mine, it's like a tea bread. I haven't got a clue where the original recipe came from but I found it in a handwritten book of my Nan's. It may not sound very appetizing but believe me it is really tasty.
It is especially nice with butter on with a nice cup of tea. The only down side is once you have had one slice you want another and another. It's fairly easy to make but does take some mixing as the mix is quite stiff. I always make a double mixture as it doesn't stay around for long in this house.
3 Weetabix 6 oz Dried Fruit 8 oz Soft Brown Sugar ½ Pint of Milk 1 Egg 7 oz Self Raising Flour
1) Put the crumbled Weetabix, sugar and fruit in a large bowl; add the milk and leave to stand overnight. 2) Add the egg and flour mix well and pour into a well greased bread tin. 3) Bake on gas mark 4 (around 170c) for about 1 - 1 ½ hours.
Another fruit bread (Lardy Cake)
This is a real 'comfort food' and not meant to be something you eat every day (although I would love to) - the ingredient that makes it so is the lard. You could leave it out but then you would just have just another fruit bun. Lardy cake is all about lard and that's what makes it special ! So if you are on a diet, watching your cholesterol levels or a vegetarian . . . switch off now! Don't be squeamish about the amount of lard. It may seem like a lot, but when the cake comes together and is baked, the filling is partially absorbed into the dough, and what oozes out is filled with flavour. Delicious! Equal amounts of lard, raisins or mixed fruit, and sugar are folded between layers of dough, similar to puff pastry. Dough: 1 1/2 lb. Strong white bread flour (best to weigh) 1 tsp. salt 2 tbsp. Caster sugar 1 pkt. quick-acting dry yeast or equivalent fresh yeast 2 oz Butter ½ Pint warm water and ¼ Pint milk (37°C)
Filling: 6 oz lard, softened (not melted) 6 oz raisins or mixed fruit 6 oz Caster sugar ½ tsp Mixed spice 1 tsp ground cinnamon (optional) 1. Warm the milk, water and butter to blood temperature (37°C); it should feel neither warm nor cold when you put your finger in it. 2. Sprinkle in the sugar and yeast and stir to dissolve and disperse 3. Sprinkle in 2/3's to ¾'s of the sieved flour and combine to a light batter: this is known as a 'sponge' 4. Place in a warm place to prove until double its size 5. Turn out onto a lightly floured bench and knead in sufficient flour to form a soft dough 6. Knead for approx. 10 minutes to develop the gluten strands and a soft, elastic dough is obtained 7. Roll out to a large square/rectangle that is approx. ½ cm thick 8. Spread out ½ of the lard evenly 9. Sprinkle with ½ the sugar and fruit 10. Fold in half and roll out to ½ cm thick, 11. Fold into three (known as a triple fold) and roll out to ½ cm thick, then repeat steps 8 and 9. 12. Make another triple and roll out to 4-5 cm thick (the idea is to get as layers like puff pastry) 13. Fit into a lightly greased and floured roasting tin or similar, about 8" by 10" 14. Cover with a damp towel and leave in a warm place until proved to double its size 15. Score the top with a criss-cross pattern with a knife, then bake for approx. 30 minutes at 170°C (until well risen and golden brown) 16. Brush with egg/sugar-wash and place back in the oven for 2-3 minutes to glaze 17. Leave to cool in the baking pan for about 10 minutes, which will allow the cake to soak up some of the sugar/lard mixture that will have run out. Eat when cool, or if you can't wait, slightly cool.