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.
- 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
- 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.