| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Grains |
Cornish |
Cornish |
1 |
servings |
INGREDIENTS
| 8 |
oz |
Flour; (225gm) |
| 3 |
|
Oz; (85-110gm) butter or, (3 to 4) |
|
|
; margarine |
| 6 |
oz |
Sugar1 egg; (170gm) |
| 1 |
|
Gill; (140ml) warm water |
| 1 |
pk |
Saffron |
| 1 |
pn |
Salt |
| 3 |
oz |
Seedless raisins; (85gm) |
| 1/4 |
oz |
Yeast; (15gm) |
| 1 |
oz |
Candied peel; (25gm) |
INSTRUCTIONS
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 1-1 1/2
hours.
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Converted by MM_Buster v2.0l.
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