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Bishop's Bread

A simple bread to serve with tea or coffee.

ingredients

75 g (3 oz) butter
75 g (3 oz) caster sugar
5 egg yolks
75 g (3 oz) plain flour, sifted
5 g (1 tsp) orange zest
25 g (1 oz) pine nuts
25 g (1 oz) raisins
25 g (1 oz) sultanas
25 g (1 oz) dark dessert chocolate, cut in small pieces
4 egg whites

method

1. Beat the butter and sugar until pale and fluffy. Beat in the egg yolks one at a time, adding 5 g (1 tsp) flour if necessary to prevent the mixture from curdling. Mix in the orange zest and pine kernels.

2. Dust the raisins and sultanas with a little flour, taken from the main quantity, and combine them with the mixture. Mix in the chocolate pieces.

3. Whip up the egg whites until they stand in firm snowy peaks and lightly fold them into the mixture. Lastly sift in the flour in three stages and combine gently.

4. Pour the mixture into a buttered gutter mould or a lk/21b loaf tin lined with greaseproof paper.

5. Bake at 180°C (350°F) Gas 4 for 1 hour until well risen and golden. Turn out of the tin to cool on a wire rack.

6. Keep for 2 days before cutting. The loaf will stay fresh for about 10 days.

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