| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cornish | Cornish | 1 | servings |
INGREDIENTS
| A pinch of saffron; (1 32th of an ounce, | ||
| ; actually) | ||
| 2 | lb | Flour |
| 1 | lb | Butter |
| 2 | oz | Candied peel |
| 1 | Pinches salt | |
| 4 | oz | Sugar |
| 1 | lb | Currants |
| 1 | oz | Yeast |
| Warm milk |
INSTRUCTIONS
Cut up the saffron and soak overnight by adding a little boiling water, which it will flavour and stain a bright orange. Rub the butter in the flour, add the salt, sugar, finely chopped peel and the currants. Warm a little milk and pour it 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, and when the yeast rises through this and breaks it, mix by hand into a dough, adding milk as needed, as well as the saffron water. Leave in a warm place to rise for a while. Bake in a cake tin for about 1 hour at 350F. Converted by MC_Buster. NOTES : This is a traditional Cornish recipe. Saffron colours the cake bright yellow, and gives it its distinctive flavour. Saffron comes from the autumn-flowering crocus sativus and is expensive to buy - the saffron is the stigmata of the crocus, and over 4000 blooms are required to give one ounce of saffron. Converted by MM_Buster v2.0l.
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