If you miss the world famous Selkirk Bannocks from Alex Dalgetty & Son, who are the benchmark for all others to be judged, you can always make your own. This Borders classic from Selkirk is a treat for everyone. Serve with plenty of butter. If you have any leftover… forget that, you won’t!
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- Enough for 4 Hungry people
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- 7g sachet fast-action yeast
- 1 tsp caster sugar
- 500g strong white flour
- 140g unsalted butter, or half butter, half lard, melted and cooled
- 450g sultanas
- 50g light brown sugar
- milk for glazing
- In a large bowl, mix the yeast and caster sugar with 250ml warm water. Let it stand for 10 mins until the mixture becomes frothy.
- ip in the flour and 125g of butter and mix to form a smooth, soft dough. Knead for 5 mins, then put the mixture back in the bowl.
- Cover with oiled cling film and allow the mix to rise, in a warm place, until doubled in size.
- Knock back the dough by kneading it lightly for 1 min, then add the sultanas and brown sugar, kneading them in well.
- Grease a deep 9 inch round cake tin with the rest of the butter
- Shape the dough into a round and place in the tin. Allow the dough to rise for 30 mins or until it has doubled in size.
- Heat oven to 180C/160C fan/gas 4.
- Brush the Bannock with a little milk to glaze, then bake for 45-50 mins until risen and browned.
- Check the bannock, it should sound hollow when tapped on the bottom, finish cooling on a wire rack.