This very-moreish fruit loaf recipe, from the Rydale area of Yorkshire is typical of many found across the North of Britain. Baking powder, as a raising agent, was substituted for yeast in this recipe to save time, as all the ingredients could be mixed  and cooked immediately.

Ingredients

• 1 lb (450g) plain
•  ½   teaspoon salt
• 4 teaspoons baking powder
• 6 oz ( 170g) currants
• 1 tablespoon treacle
• 10 fl oz (half a pint) milk
• 4 oz (113g) lard
• 6 oz (170g) Demerara sugar
• 6 oz (170g) raisins
• 3 oz (85g) mixed peel
•  ½   teaspoon almond essence

Method

• Sift flour with the salt and baking powder
• Rub in the lard and add the sugar
• Mix in the dried fruit and peel
• Stir in the treacle, almond essence and milk and mix to a soft dough
• Divide into two small tins, or one large
• Bake in a moderate oven at 357F/gas no 5/190C for about 60 minutes (2 tins) or 90 minutes for one large tin
• Test with a skewer. If it comes out clean, it’s teatime!  It’s delicious warm and buttered.

Source:  Ryedale Recipes (1968) 2nd printing. Published by Pierson Smith Enterprises.