| 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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