Pies, Puddings and Pottages

Preheat oven to 160C/320F/gas 2.5.

Grease the loaf tin with lard.

Sift the flour and spices into the mixing bowl.

Rub the butter into the flour until you have a fine breadcrumb consistency.

Add the sugar, currants, raisins and peel and mix well.

Place the treacle and milk in the saucepan and heat until the treacle has dissolved.

Remove from the heat, transfer to the measuring jug and allow to cool to 30C/86F.

Add the dried yeast and whisk in.

Set aside for 10 minutes for the yeast to activate.

Add the egg to the yeast mixture and whisk in thoroughly.

Make a well in the dry ingredients and pour in the yeast mixture and beat in thoroughly.

Transfer the mixture to the loaf tin and place in the preheated oven for 1 hour. After an hour check to see that the top of the loaf is browned. If it isn’t, increase the temperature to 180C/350F/gas 4 and continue to bake for 10 minutes or until the top is golden brown.

Remove from the oven and turn the loaf out. Tap the bottom to check that it sounds hollow. If it doesn’t put the loaf back in the oven (without the tin) and bake for a further 10 minutes or so.

Once done, place the loaf on the cooling rack and allow to cool for 1 hour before serving.