... Barm Brack Makes 1 large loaf
Fresh yeast - 15g (½ oz), or 1½ tsp dried and a pinch of sugar
Warm water - 300 ml (½ pint)
Butter - 25g (1 oz)
Strong white flour - 450g (1 lb)
Caster sugar - 4 tbsp
Ground ginger - ½ tsp
Freshly grated nutmeg
Sultanas - 175g (6 oz)
Currants - 175g (6 oz)
Chopped candied peel - 50g (2 oz)
METHOD
Blend the fresh yeast with the warm water. If using dried yeast, sprinkle it into the warm water with the pinch of sugar and leave in a warm place for 15 minutes, until frothy.
Rub the butter into the flour, then stir in half of the sugar, the ginger and nutmeg to taste. Stir in the fruit and peel and mix well together. Make a well in the centre and stir in the yeast liquid.
Beat well together until the dough leaves the sides of the bowl clean. Turn onto a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea towel and leave in a warm place for about 1 hour, until doubled in size.
Turn the dough onto a floured surface and knead lightly. Shape the dough into a large round or oval and place on a greased baking sheet. Cover and leave in a warm place for about 30 minutes, until doubled in size.
Bake at 230 °C / 450 °F / Gas 8 for 15 minutes, then reduce the oven temperature to 200 °C / 400 °F / Gas 6 and bake for a further 20-30 minutes, until the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack to cool.
Dissolve the remaining sugar in 1 tablespoon hot water and brush over the loaf to glaze. Return to the oven for 2-3 minutes, then transfer to a wire rack to cool.
You may want to make this for Halloween this year. Notice that I said You.