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Selkirk bannock
Meat-free. Egg-free. Nut-free.450g (1 lb) plain flour 110g (4 oz) castor sugar ½ dried yeast 150ml (¼ UK pint, ½ US cup plus 2 tblsp) milk 50g (2 oz) butter 50g (2 oz) lard 225g (8 oz) sultanas 50g (2 oz) chopped mixed peel 1 tblsp milk 1 tblsp sugar
Melt fats together. Warm milk with 1 tblsp of the sugar and pour over them. Stir in the yeast.
Sieve flour and castor sugar together, making a well in the center.
Pour milk mixture into the well and mix well into a smooth dough. Cover with a warm, damp cloth and leave in a warm place for 45 minutes to rise.
On a floured board, and with floured hands, knock back the dough and knead well for 5 minutes. Knead in the sultanas and peel, and continue to knead for a further 5 minutes.
Turn the oven on to preheat at 180ºC (305ºF, gas mark 4).
Put the dough into a deep round cake tin, cover and leave in a warm place until the dough has doubled in size.
Bake for one hour. Remove from the oven.
Mix sugar and milk together to make the glaze. Brush over the top of the bannock and return to the oven for about 20 minutes, until a knife inserted into the center comes out clean.
Cool in the tin before turning out and storing in an airtight container.
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