Melt butter and lard until soft but not oily. Add milk warmed to blood heat. Mix yeast with 1/2 tsp sugar, add to milk/butter mixture. Sift flour into bowl, make a well in centre, pour in liquid. Sprinkle flour from bowl sides over top to make a batter. Cover with cloth, leave in warm place for about 1 hour or until doubled in size. Knead well, add fruit and rest of sugar, both slightly warmed. Knead again for about 5 minutes, then shape into round flattish shape. If baking in a tin, put into a buttered tin, filling to about half-way up. Cover, set again in warm place for about 3/4 hour. Bake in oven, 350F () for 1 to 1-1/2 hours. Half an hour before done, take loaf from oven. Brush top with a little warm milk with 1 tbsp sugar dissolved in it. Return to oven, cook until golden. Test with skewer in middle before removing from heat. Bannock bottom will sound hollow if tapped when properly cooked. Makes 1 loaf about 9 inches across. NOTES : Selkirk Bannock is a flat, round, yeasted fruit loaf, first made in 1859 by Robbie Douglas in his bakery in Selkirk Market Place in the heart of the Border country. When Queen Victoria visited Sir Walter Scotts granddaughter at Abbotsford in 1867 and was offered an elegant repast, a slice of Selkirk Bannock was all she would eat. Originally made only with the finest sultanas imported from Turkey, nowadays a little candied orange peel is also sometimes added.
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|Serving Size: 1 Serving (2090g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 2569 (77%)|
|Amt Per Serving||% DV|
|Total Fat 285.5g||381 %|
|Saturated Fat 156.3g||781 %|
|Monounsaturated Fat 93.5g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 584mg||180 %|
|Sodium 1306.3mg||45 %|
|Potassium 58.5mg||2 %|
|Total Carbohydrate 202.1g||59 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 202.1g|
|Protein 1.9g||3 %|
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Calories per serving: 3323
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