Selkirk Bannock RecipeOrigin: Scottish Period: Traditional |
IngredientsThis is a traditional fruited form of bannock originally made by a baker in Selkirk and only sold at Christmas.
450g flour 
Selkirk Bannock Preparation:Method:Sift the flour and sugar into a bowl, add the yeast and mix well. Melt the butter and lard in a saucepan on low heat. Remove as soon as this has melted. Warm the milk in another saucepan and add this to the melted fats. Form a well in the centre of the flour, add the milk mixture and combine to a smooth dough. Cover the bowl with a warm, damp, towel and leave in a warm place for 45 minutes to prove. Tip the risen dough onto a floured surface and knead for five minutes. Add the sultanas and mixed peel and knead again to ensure that the fruit are well mixed into the dough. Place the dough in a loaf tin, cover with a damp cloth and leave in a warm place to raise for a further 20 minutes. At the end of this time place in the centre of an oven pre-heated to 180°C and allow to cook for an hour. Mix the tablespoon of milk and sugar, place the cake on a heat-resistant surface and brush the top of the cake with the mixture. Return to the oven and cook for a further 20 minutes. When done (a skewer inserted into the centre should come out dry) remove from the oven and allow to cool before removing. Find more Christmas Recipes Here |
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