‘They’d make a bun loaf,’ says Didi, ‘a cake, and it’d it last for ages. They’d cut smallish slices and it wouldn’t occur to anyone to cut a larger one. With a bun loaf you are expecting the end result to look like a fruit cake. The texture is slightly lighter, and moist too, though’
Method
Mix flour and dripping, to breadcrumb.
Add rest of dry ingredients. Adding bicarb and egg last.
Bake in a 8 inch tin in a slow oven for 2 and a ½ hours.
Ingredients
1 lb flour (plain)
¼ lb dripping or lard
6oz butter
½oz mixed spice
1 lb stoned raisins (‘Now I don’t know where you’d find stoned raisins,’ says Didi. ‘They were hard to buy 30 years ago. Try a whole food’)
1 teaspoon bicarb softened in a bit of milk
1 egg
½ pint milk
A home for our family history 