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Selkirk Bannock
Selkirk Bannock is a traditional Scottish recipe for a bannock (pan-fried scone) that's fruited and was traditionally only sold at Christmas. The full recipe is presented here and I hope you enjoy this classic Scottish version of: Selkirk Bannock.
prep time
20 minutes
cook time
80 minutes
Total Time:
100 minutes
Additional Time:
(+65 minutes proving)
Serves:
10
Rating: 
Tags : Baking RecipesCake RecipesScottish Recipes
This is a traditional fruited form of bannock originally made by a baker in Selkirk and only sold at
Christmas.
Ingredients:
450g flour
240g sultanas
120g sugar
60g butter
60g lard
60g chopped
mixed peel
140ml milk
7.5g dried yeast
1tbsp of milk and sugar for the glaze
Method:
Sift the flour and sugar into a bowl, add the yeast and mix well. Melt the butter and lard in a saucepan on low heat. Remove as soon as this has melted. Warm the milk in another saucepan and add this to the melted fats.
Form a well in the centre of the flour, add the milk mixture and combine to a smooth dough. Cover the bowl with a warm, damp, towel and leave in a warm place for 45 minutes to prove.
Tip the risen dough onto a floured surface and knead for five minutes. Add the sultanas and mixed peel and knead again to ensure that the fruit are well mixed into the dough. Place the dough in a loaf tin, cover with a damp cloth and leave in a warm place to raise for a further 20 minutes.
At the end of this time place in the centre of an oven pre-heated to 180°C (350°F/Gas Mark 4) and allow to cook for an hour. Mix the tablespoon of milk and sugar, place the cake on a heat-resistant surface and brush the top of the cake with the mixture. Return to the oven and cook for a further 20 minutes. When done (a skewer inserted into the centre should come out dry) remove from the oven and allow to cool before removing.
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