Pies, Puddings and Pottages

Grease the loaf tin with butter.

Place the water in the saucepan and heat to 30C/86F.

Transfer into the measuring jug and whisk in the yeast and teaspoon of sugar.

Leave to stand for 10 minutes to activate the yeast.

Sift the flour, salt and spices into the large mixing bowl and stir together thoroughly.

Place the black treacle and sugar in the small saucepan, add a teaspoon of water and heat until the sugar has dissolved and the mixture is runny.

Crack the eggs into the yeast mixture and whisk until fully incorporated.

Pour the yeast mixture and the black treacle and sugar mixture into a well in the centre of the flour and spices and use your hands to bring everything together to a soft sticky dough. If the mixture is too wet add more flour until you have a pliable dough.

Turn out onto a lightly floured work surface and knead for 10 minutes or until silky and elastic.

Wash and dry the mixing bowl and lightly oil before placing the dough in it.

Cover with clingfilm and leave to rise for 2 hours. The dough will hardly rise but don’t worry it will rise in the oven when baked.

After 2 hours turn the dough onto the lightly floured work surface.

Sprinkle the dried fruit over the dough and knead it in until evenly distributed throughout the dough. You will need to do this in batches. Keep adding more fruit as you knead.

Place in the prepared loaf tin, cover with a clean tea cloth and leave for half an hour. Again, the dough will not have risen very much.

Preheat the oven to 180C/350F/gas 4.

Place the loaf tin in the preheated oven and bake for 40 minutes or until the bottom of the loaf sounds hollow when tapped.

Remove from the oven and turn out onto the cooling rack.

Allow to cool to room temperature before serving.