1/2 sachet dried yeast (1/4 oz. or 1 1/2 tsp.) & 1 tsp. sugar or 1/2 oz. fresh yeast
1/4 pt warm water (1 part boiling to two parts cold)
1 lb. plain flour
1 tsp. salt
1 oz. Caster sugar
1/4 pt. milk
2 oz. lard
4 oz. sultanas and currants
1 oz. cut mixed peel, (optional)

Reconstitute dried yeast in warm water with 1 teaspoon sugar until frothy or cream fresh yeast. Place flour and salt in a warm bowl, rub in lard. Pour yeast mixture and milk into flour, add sultanas and remainder of sugar, knead thoroughly into dough. Divide into 6 to 8 pieces, knead each lightly into circular shape. Place on a greased baking sheet. Prove in a warm place until double in bulk (15 to 20 minutes). Brush tops with milk. Bake in hot oven (425 to 450 degrees) for 10 to 15 minutes.