A Cornish classic, perfect for tea time served with a generous smear of clotted cream.
1 tsp saffron strands
125ml/4½fl oz milk
500g/1lb 2oz plain flour, plus extra for dusting
½ tsp dried, fast-action yeast
pinch salt
¼ tsp freshly grated nutmeg
250g/9oz cold butter, cut into cubes, plus extra for greasing
250g/9oz caster sugar
300g/10oz currants
50g/2oz candied peel
200g/7oz clotted cream, to serve
Grease a 1kg/2.2lb loaf tin with butter.
Heat the saffron strands and milk in a pan over a medium heat until the milk mixture has turned yellow and is almost simmering.
In a bowl, mix together the flour, yeast, salt and nutmeg until well combined.
Add the butter and sugar and rub in using your fingertips until the mixture resembles breadcrumbs.
Stir in the currants and candied peel until well combined.
Pour over the saffron-infused milk and stir until the mixture comes together as a soft dough.
Turn out the dough onto a lightly floured work surface and knead lightly until smooth.
Transfer the dough to the prepared loaf tin. Cover with a damp tea towel and set aside in a warm place for 30-45 minutes, or until risen.
Preheat the oven to 180C/350F/Gas 4.
Transfer the saffron cake to the oven and bake for 45 minutes to one hour, or until the cake is pale golden-brown and has risen.
Set the cake aside to cool slightly, then turn out of the loaf tin onto a plate and cut into slices. Serve with clotted cream.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
Bara brith
Malt loaf
See more tea bread recipes
Swedish Lucia rolls
Rooibos sponge cake with quince jam and vanilla saffron icing
See more saffron recipes
Chocolate cola cake
See more James Martin recipes
BBC © 2013 The BBC is not responsible for the content of external sites. Read more.
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.
