ST PATRICK'S DAY FRUIT AND SPICE BREAD
Adapted from a recipe by Sarah Cook in GoodFood magazine. Best eaten warm, freshly baked. It's best by far not to substitute any ingredient.
Provided by Zurie
Categories Quick Breads
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 deg F.
- In a food processor, whizz the oats and butter together. (Can also be done with fingertips, saving you cleaning the processor!).
- Tip into a big bowl, and stir in the 2 flours, superfine sugar, baking soda, mixed spice, salt, raisins, dates and mixed peel.
- Pour over the buttermilk and vanilla, and stir in briskly with a wooden spoon.
- Tip on to a flour-dusted surface and gently form into a flattish ball. Transfer to a baking tin (cover it with baking paper first).
- Sprinkle over the dark brown sugar (any brown sugar will do) and press the sugar in, all over the top. To be traditional, cut a cross in the top of the bread.
- Bake for about 35 minutes, until crusty on the outside. Do test with a skewer, as ovens can vary a lot. Allow more baking time if necessary.
- Nicest if eaten warm, in thick slices, slathered with real butter!
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