1 lb. (4 c.) flour
1/2 pt. 91 c.) tepid milk
1/2 lb. (1 1/4 c.) sultanas
2 heaped tbsp. butter
1/2 level tsp. ground cinnamon
1/2 level tsp. salt
3 oz. (3/4 c.) caster sugar
3/4 oz. (1 cake) yeast
4 oz. (1 c.) currants
2 oz. (1/2 c.) mixed chopped candied peel
1/4 level tsp. nutmeg
1 egg, beaten

All utensils should be warm before starting to make a brack. Sift the flour, spices and salt together. Rub in butter. Cream yeast with 1 teaspoon sugar and 1 teaspoon tepid milk. It should froth up; if it doesn't it means the yeast is old and stale. Add the rest of the sugar to the flour mixture and blend well. then pour the tepid milk an egg on the yeast mixture. Combine the flour mixture with the yeast mixture. Beat well with a wooden spoon or turn in a warmed bowl and use the dough hook at speed 6 to 8 of an electric mixer for about 5 minutes. The batter should be stiff but elastic.

Fold in the dried fruit and chopped peel; cover with a cloth and leave in a warm place until the dough is twice the size. Turn out and divide into 2 portions. Place portions in 2 greased 7 inch cake tins. Cover again and leave to rise for about 30 minutes. Bake in moderate to hot oven (400 degrees electric; gas regulo 5-6) for about 1 hour. Test with a skewer before taking out of the oven.

Glaze the top with a mixture of 1 tablespoons sugar and 2 tablespoons boiling water. Put back in hot oven for about 3 minutes. Turn out to cool on a wire tray. When cool, serve in slices with butter. It keeps very well, but if it gets stale it is good toasted and served with butter.