# 1 lb. (450g) flour
# 2 eggs, beaten
# 8 oz. (225g) butter, creamed
# salt
# 1 cup warm water
# half an ounce (13g) yeast
# 8 oz. (225g) sugar
# 12 oz. (350g) currants
# 4 oz. (125g) candied peel

Procedures :
# Add a pinch of salt to the flour and sift into a bowl # Dissolve the yeast in a cupful of warm water and stir into the flour # Set aside in a warm place for one hour # Add the sugar to the dough mixture then stir in the creamed butter, currants, candied peel, nutmeg and beaten eggs # Mix well and pour into prepared baking tins # Bake in a pre-heated oven, 350F, Gas Mark 4, 180C for about two hours # Allow to cool on a wire rack
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