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.....
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
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.
Add the sultanas and brown sugar and knead in well.
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.