Currant Bread (Welsh) Recipe

Name: Currant Bread (Welsh)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds flour, all-purpose; 4 ounces candied peel; 1 ounce yeast, active dry; 1 teaspoon salt; 8 ounces brown sugar; 1/2 teaspoon pudding spice; 8 ounces lard; 1/2 pint milk warm; 6 ounces golden raisins sultanas; 1 x milk and water; 6 ounces currants

Servings: persons

2 pounds flour, all-purpose
4 ounces candied peel
1 ounce yeast, active dry
1 teaspoon salt
8 ounces brown sugar
1/2 teaspoon pudding spice
8 ounces lard
1/2 pint milk warm
6 ounces golden raisins sultanas
1 x milk and water
6 ounces currants

1
Cream the yeast and sugar, add to half of the warm milk and leave to stand in a warm place for 10 to 15 minutes until frothy.
2
Rub the lard into the flour and add the dry ingredients.
3
Mix well.
4
Make a hole in the middle of the flour mixture and add the yeast and enough milk to make a soft elastic dough.
5
Cover with a clean cloth and leave in a warm place for 12 hours to rise.
6
Place in a greased, floured tin.
7
Bake in a hot oven 425F for 20 minutes and then lower to 400/F.
8
for 45 minutes to 1 hour.

1064

kcal

Calories

Fat

230

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pounds flour, all-purpose, 4 ounces candied peel, 1 ounce yeast, active dry, 1 teaspoon salt, and more.

Yes, Currant Bread (Welsh) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Currant Bread (Welsh)

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