Ingredients:
i. A pinch of saffron
ii. 2lbs flour
iii. 4oz sugar
iv. A pinch of salt
v. 1lb of butter
vi. 2oz candied peel
vii. 1lb currants
viii. 1oz yeast
ix. Warm milk
Steps:
1) Cut the saffron and soak it in boiling water overnight.
2) Rub the butter in the flour, add the salt, sugar, finely chopped candied fruit peel and the currants.
3) Warm some milk and pour it over the yeast; add then a teaspoonful of sugar in a basin.
4) When the yeast rises, pour it into a well in the centre of the flour
5) Cover it with a sprinkling of the flour, and when the yeast rises through this and breaks it, mix by hand into a dough, adding milk as needed, as well as the saffron water.
6) Leave in a warm place to rise for a while.
7) Bake in a cake tin for about 1 hour at 185ºC (approx. 350F)
NOTE: Raisins can be used instead of Candied Peel
