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Yorkshire Currant Bread
This recipe was kindly sent by a B.B.C. listener, E. S.
Preparation info
- Difficulty
Medium
- Ready in
1 hr
Appears in
Published 1932
Ingredients
- Flour,
1¾ lb . - lard
6 oz. - butter (or margarine
Method
- Rub the butter and lard into the flour.
- Mix in the soda, cream of tartar and salt.
- Add the currants washed and picked.
- The raisins stoned and chopped.
- The sugar.
- And the peel chopped.
- Mix well together.
- Then blend with the treacle melted.
- And the eggs well beaten with
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