Currant Bread
Author: Kitchens
  • 2 pounds flour
  • 4 ounces candied peel
  • 1 ounce yeast
  • 1 teaspoon salt
  • 8 ounces brown sugar
  • 1/2 teaspoon pudding spice
  • 8 ounces lard
  • 1/2 pint warm milk or
  • 6 ounces sultanas
  • milk and water
  • 6 ounces currants
  2. Cream the yeast and sugar, add to half of the warm milk and leave to stand in a warm place for 10-15 minutes until frothy. Rub the lard into the flour and add the dry ingredients. Mix well. Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough. Cover with a clean cloth and leave in a warm place for 12 hours to rise. Place in a greased, floured tin. Bake in a hot oven (425/ F. or Mark 7) for 20 minutes and then lower to 400/F. or Mark 6 for a further 45 minutes to 1 hour.
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