Breads sweetened with fruit or berries have a long history throughout the British Isles, and recipes vary according to local ingredients or customs. Depending on the time of year we bake this loaf with fresh blackcurrants or dried currants although our ancestors may have used edible hedgerow fruits and berries.
Equipment
Temperature
220˚C, Fan 200˚C, 425˚F, Gas 7
Cooking time
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