Place the water in the small saucepan and heat to 30C/86F.
Transfer to the measuring jug, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.
Sift the flour and salt into the large mixing bowl. Make a well in the centre and pour in the yeast mixture.
Use your hands to bring everything together to a sticky dough.
Turn the dough out onto a lightly floured work surface and knead for 5 minutes.
Wash and dry the mixing bowl, lightly oil and place the dough in it. Cover with clingfilm and leave to prove for an hour or until doubled in size.
Turn the dough out onto the lightly floured work surface and knock back. Scatter over the raisins and knead in to incorporate them evenly into the dough.
Knock back the dough by kneading it lightly for a minute, then add the raisins, kneading them in well.
Divide the dough in two, mould into spheres and roll out on the lightly floured work surface to 1cm thick.
Place each disc on a baking sheet, cover with the clean tea cloth and leave to rise for half an hour until doubled in size.
Melt a small knob of lard on the griddle or frying pan and heat.
When the griddle or pan is hot, place the first bannock in it and gently heat until golden on the underside.
Flip it over and continue to cook until both sides are golden, the bannock has risen, and the bread cooked. This can take quite a while. Adjust the temperature of the hob either if the bannock is starting to burn or it is taking a long time to take on colour and rise.
Remove from the griddle and place on the cooling rack.
Repeat with the second bannock.
Cut the two bannocks into quarters and serve with lots of butter.
