By Jennifer Paterson and Clarissa Dickson Wright
This excellent fruit bread is associated with St Brigid in Ireland and is eaten there on her feast day, the 1st February. In other places it was eaten at Hallowe’en when there was a thimble, button or silver coin lurking inside, or even a gold ring.
Blend the yeast with the white sugar, water and ½ tsp of the flour. It is ready when it becomes frothy.
Sift the remaining flour into a bowl with the salt and spice. Rub in the butter, then add the brown sugar and make a well in the centre. Pour in the creamed yeast, the beaten egg and most o