Pies, Puddings and Pottages

Grease the loaf tin generously with lard or butter.

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

Transfer into the measuring jug and sprinkle the yeast and teaspoon of sugar into the milk and whisk vigorously.

Allow to stand for 10 minutes to activate the yeast.

Sift the flour, salt and mixed spice into the large mixing bowl and rub in the lard until you have a breadcrumb consistency. (I use a food processor for this and add half the flour to the processor bowl with the lard, then tip it into the mixing bowl along with the rest of the flour.)

Add the sugar and stir in thoroughly.

Make a well in the centre and pour in the milk and yeast mixture and use your hands to bring everything together to a sticky dough.

Turn the dough out onto a lightly floured work surface and knead for 10 minutes 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 an hour or until the dough has doubled in size.

Turn the dough out onto the lightly floured work surface and knock back.

Incorporate the dried fruit thoroughly into the dough as you lightly knead it.

Place in the prepared bread tin, cover with the clean tea cloth and leave to rise for 30 minutes or so or until the dough has doubled in size.

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

Place the bread in the oven and bake for 40 minutes until the top is golden and the bottom sounds hollow when tapped.

Check after 25 minutes to see that the top isn’t burning. If it is, place a piece of kitchen foil over the top.

Allow to cool slightly in the tin before turning it out onto the cooling rack.

Allow to cool to room temperature before serving.