keeping aside a little of the egg to glaze the bread, if required.
beat the liquid into the dry ingredients, until the batter is stiff but elastic, then fold in the dried fruit and peel.
turn into a buttered 8″ cake tin, cover with a cloth and leave to rise in a warm place for one hour.
bake in the oven at 200°c (fan 180°c/400°f) for one hour, adding the glaze five minutes before being taken out.
we found that the recipe produces quite a firm loaf, great for eating cold and spreading with butter, though it’s just a standard brack recipe at the end of the day, so feel free to use your 