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Place setting

01 January 2000
Place setting

This week we are seeking the names of the recipe and the principality where this fruit bread was traditionally made using dough trimmings.

INGREDIENTS

1lb white flour

8oz wholemeal flour

4oz butter

5oz dark brown sugar

1lb dried fruit

1oz yeast

1tbs honey

2 eggs

2tsp mixed spice

1/2tsp salt

8fl oz strong tea, cold

METHOD

Pour the tea into a bowl, add the fruit and soak for 21/2 hours. Cream the sugar and yeast, and mix using a little tea.

Sieve the flours, spice and salt together, blend in the melted butter, beaten eggs, yeast and fruit mixtures. Knead for five minutes, cover and allow to prove.

Knock back and divide into greased bread tins. Prove and bake at 220ºC for 15 minutes. Reduce the heat to 160ºC and bake for a further 50 minutes.

When cooked, warm the honey and glaze the loaves. Allow to cool.

ADDITIONAL CLUES

  • The local name for this recipe means "speckled bread".

  • Another popular bakery item is the fruit cake teisen lap, meaning "cake-moist".

  • Lamb is considered to be of the best quality, and black beef is also notable.

  • The fictional lecher, Mr Waldo, who always went to bed with a bottle of stout and slice of bread pudding under his pillow, was a creation of a famous author from this place.

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