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Pai flour - 450 gms
Nutmeg - 1/4 tsp
Pinch of salt
Butter - 50 gms
Fresh yeast - 18 gms
Sugar - 50 gms
Milk- 225 ml
Eggs  - 2 (well beaten)
Sultanas - 200 gms
Currants- 200 gms
Mixed candied peel - 100 gms (chopped)


  • Sieve the flour, nutmeg and salt together.
  • Rub in the butter.
  • cream the yeast with a little of the sugar. Add remaining sugar to the flour mixture.
  • Warm the milk gently, and add to the liquid yeast and the eggs (reserve a little egg for glazing the bread).
  • Beat liquid into dry ingredients until batter is stiff but elastic.
  • Fold in the dried fruit and peel, and turn into a buttered 8" cake tin.
  • Cover with a cloth and put into a warm place for one hour.
  • Brush with beaten egg and bake in a fairly hot oven for one hour.
  • Brush over with 1 tbsp sugar dissolved in 2 tbsp boiling water, and return to the oven for 3 minutes.
  • Turn out and cool on a wire rack.
  • Serve in slices with butter.
  • When stale, it can be toasted and buttered.
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