INGREDIENTS

12 tbsp Shipton Mill organic flours including

• 3 tbsp biodynamic wholemeal
• 3 tbsp 3 malts and sunflower brown
• 6 tbsp Italian ciabatta

1 tbsp organic barley malt extract

3 eggs

1 tsp yeast dissolved in warm water with 1 tsp sugar

1 mugfull milk

3 tbsp brown sugar

2 tbsp butter

2 tbsp lard

pinch sea salt

juice and grated zest of an orange

2 handfulls chopped walnuts

2 handfulls raisins

2 handfulls chopped dates

1 tbsp icing sugar dissolved in 2 tbsp boiling water

1 tsp cinnamon

METHOD

• MIX FLOURS IN A LARGE BOWL.
• ADD WALNUTS, RAISINS, DATES, ORANGE JUICE AND ZEST, SALT AND MIX.
• DISSOLVE YEAST IN MUG WITH WARM WATER AND SUGAR.
• IN A SAUCEPAN HEAT MILK, MELT BUTTER AND LARD, ADD BROWN SUGAR, MALTED BARLEY AND STIR UNTIL DISSOLVED AND ALLOW TO COOL.
• WHISK EGGS IN SEPARATE BOWL.
• BRING ALL INGREDIENTS TOGETHER IN THE LARGE BOWL AND MIX THOROUGHLY.
• POUR INTO A LARGE GREASED CAKE TIN LINED WITH GREASEPROOF PAPER.
• LEAVE IN A WARM PLACE TO PROVE FOR ONE HOUR.
• BAKE IN A PREHEATED MODERATE OVEN FOR ONE HOUR.
• LEAVE TO COOL ON A WIRE TRAY
• WHEN COOL DRIZZLE MELTED CINNAMON-FLAVOURED ICING OVER TOP