Ingredients

three pounds plain, white flour
two ounces dried yeast
fourteen ounces brown sugar
eight ounces lard
two ounces butter
one pound each of currants, sultanas and raisins
three ounces candied peel
one dessertspoonful black treacle
three teaspoonfuls salt
two eggs, well beaten
warm water

Method

Mix the yeast and treacle in a little warm water and allow to ‘prove’ in a warm place.
Melt the lard and butter, and add the beaten eggs and sugar to them.
Put the flour, dried fruit and salt in a warm bowl, and add to the prepared liquid mixtures gradually, mixing all together thoroughly to make a soft dough.
Knead well, cover and allow to rise in a warm place for some three hours.
Then turn out on to a floured board, divide and shape into loaves according to the size of the tins.
Put the dough into warm and greased tins and allow to rise again in these tins until it becomes twice its original size.
Bake the loaves in a very hot oven (450°F) for the first hour, reduce heat to 400°F for the second hour and to 300°F for the third hour.

Llanfachraeth, Anglesey.