Sunday, 6 February 2011

Selkirk Bannock

I spotted this recipe in this month edition of Good Food. It seemed simple to do and looked good. The article next to the recipe stated that it was apparently Queen Victoria's favourite, well if it is good enough for her.....

Selkirk Bannock
7g Sachet of Dried Yeast
1tsp Caster sugar
250ml Warm water
500g Strong White Flour
70g Lard/70g Butter (or use all butter) - melted and cooled
450g Sultanas
50g Light Brown Sugar
Milk for glazing

Mix the yeast, caster sugar and water together in a large bowl, leave for 10 minutes until it starts frothing.
Tip in the flour and 125g of the Lard/Butter and mix together to form a soft dough.
Knead for 5 minutes then place back into the bowl, cover with oiled clingfilm and leave to rise until doubled in size.
Knock back the dough by kneading for a minute or two.
Add the sultanas and brown sugar and knead in well.
Shape into a round and place in a 23cm deep cake tin that has been greased with the remainder of the butter.
Leave again to rise for 30 minutes or until doubled.
Brush with the milk and place into a preheated oven (160C Fan/180C if not)
Bake for 50 minutes until risen and browned
If it starts to colour earlier and still requires cooking, then cover for 10 minutes with foil.
To check if it is cooked, the bottom of the bannock should sound hollow when tapped.
When completely cooked, remove from oven and eave to cool in the tin for 10 minutes then remove and finish cooling on a wire rack.

Serve toasted or warmed with plenty of butter and a cup of tea.