Ingredients

one pound flour
a little salt
a little brown sugar
half a pound currants
half a pound raisins
one tablespoonful black treacle
one ounce yeast
warm water
(a little butter or lard, optional)

Method

Cream the yeast with a little sugar, mix with a little tepid water and set aside for a few minutes until it becomes frothy.
Melt the treacle (and fat) in a little warm water.
Put all the dry ingredients in a bowl and work the sugar, salt and fruit through the flour.
Make a well in the centre, pour in the yeast and mix to a soft dough, adding the treacled water as necessary.
Knead well, cover and leave to rise in a warm place for about an hour or longer.
Turn out on to a floured board, knead well and then put into a greased, warm tin.
Leave to rise for a further thirty minutes and then put into a fairly hot oven. Bake as for bread.
When cold, slice and spread with butter.

Uwchmynydd, Caernarvonshire.