- 450 gm Strong white flour
- 100 gm Soft margarine
- 15 gm Fresh yeast
- 1/2 tsp Salt
- 40 gm Caster sugar
- 280 gm Dried mixed fruit
- 1 pinch Saffron
- 1/2 cup Lukewarm mix of milk and water
- Crumble saffron in a cup and pour on a couple of tablespoons of hot water.
- Place flour in bowl and rub in margarine. Add rest of dry ingredients.
- Make a well in the centre of the bowl and crumble yeast into it. Sprinkle one teaspoon of sugar on the yeast. Add a couple of tablespoons of warm milk and water mix. Then draw in mixture from the outside to cover the yeast. Cover with a damp cloth and leave for 10 minutes.
- When the yeast starts to bubble, add cooled saffron and enough lukewarm milk and water to mix to a soft sticky dough. Put in a warm place, covered with damp cloth, until doubled in size.
- Place tablespoons of mixture on baking tray, lined with parchment, and spacing well. Return to a warm place to allow to rise.
- Bake in a hot oven (210C) for 10 minutes until nicely brown.
- 1/2 gram Saffron
- 2 lbs flour
- 1 lb butter
- 4 ozs sugar
- 1 lb mixed dried fruit
- 1 oz yeast
- 2 ozs candied peel
- 1 pinch salt
- Cut up the saffron strands, add a little boiling water (about half a cup), and leave to infuse overnight.
- Rub the butter in the flour, add the salt, sugar, finely chopped peel and mixed fruit.
- Pour a little warm water over the yeast and one teaspoonful of sugar in a basin. When the yeast rises, pour it into a well in the centre of the flour. Cover it with a sprinkling of the flour. After about 10 minutes the yeast rises through this. Then mix the whole by hand into a dough, adding the saffron water and any extra water that might be needed to keep the dough pliable.
- Leave in a warm place to rise for a little while. Bake in a cake tin for about one hour at 350 f.