Name: Selkirk Bannock
Yield: Makes one large bannock
Cuisine: United Kingdom
Ingredients: 175 g/6 oz butter, softened; 1 kg/2 lb 4 oz strong white flour; approx. 500 ml/18 fl oz milk and water (mixed), handhot (tepid); grated zest of 1 lemon, optional; 70 g/2½ oz golden caster sugar; 2 x 7 g sachets of easy-bake dried yeast; 500 g/1 lb 2 oz sultanas and raisins (or just sultanas); 1 free-range egg yolk, beaten, to glaze

Preparation info

Makes
one
large bannock

Difficulty
Easy

Appears in

Scottish Baking

By Sue Lawrence

Published 2016

About

Reputedly a favourite teatime treat of Queen Victoria, this rich fruited sweet bread is a speciality of the Borders, having originated in the town of Selkirk as a means of using up spare bread dough. Selkirk bannock lookalikes are now made by bakers in other Border towns, such as Galashiels, Hawick and Kelso. Bakers nowadays do not, of course, make them as a means of using up a batch of basic dough by enriching with butter, sugar and sultanas, but it is interesting to read