Currant Bread

(Picture courtesy of


1 1/4 lb flour

2 teaspoons salt

1 oz lard

8 oz currants

1 oz candied peel

1/2 oz yeast

1 teaspoon caster sugar

1/2 pint tepid milk


Sieve warmed flour and salt, and rub in fat.

Add the currants and chopped peel and mix in well.

cream yeast with sugar and add milk.

Make a well in the flour, add liquid and sprinkle a little flour over the top.

Cover and put in a warm place for about 1/2 hour.

Mix to a soft dough, then knead it well and leave it in a warm place to rise for an hour, or until doubled in size.

Divide into 2 piecesa nd knead each into a ball.

Grease and flour either 2 or 3 tins, depending on their size.

Press the dough lightly into the tins, half-filling them.

Prove (leave to rise) in a warm place for 20-30 minutes or until dough fills tins.

Bake in a hot oven for 25 minutes, then reduce to moderate and bake until cooked - 3/4 to 1 hour in all.

Glaze with sugar syrup.

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