Ingredients
I.5 lbs wholemeal or plain flour
1.5 lbs Guernsey butter
Two free range eggs
4 oz candied orange peel
1 lb sultanas (currants may be used, if preferred)
Quarter pint of Guernsey milk
2 oz yeast
Pinch of salt
2 oz dark brown sugar
Preparation
Wash and dry the fruit. Cream the butter with sugar, add the eggs and then mix in the flour. Warm the milk, add the yeast and a pinch of salt. Make a depression in the dough and pour in the milk with the added yeast and mix well, adding the fruit and kneading like bread.
Leave to rise for two hours in a warm room. Knock back and then knead again. Grease a loaf tin and put in the prepared gâche.
Cook for one hour in a moderate oven, until golden brown. Best served with cider from the jug, whilst hay making.
