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8oz (225gm) flour
3-4oz (85-110gm) butter
or margarine
6oz (170gm) sugar
1 egg
1 gill (140ml) warm water
packet saffron
pinch salt
3oz (85gm) seedless raisins
¼oz (15gm) yeast
1oz (25gm) candied peel
Work the yeast, warm water, and part of the flour into a soft dough. Mix well, cover with cloth and leave in a warm place to rise. Sift the remaining flour into a basin with the salt. Cream butter and sugar, add the beaten egg and the saffron infused in a little warm water and combine with the yeast dough. Knead with the raisins and peel, put into a greased baking tin and leave to rise again. Put into a moderate oven and bake for 1-1½ hours.
Recipe submitted by Lois Catanich
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