Material

Formula [%]

 

1. Fruit Soaker

 

 

Currants

20

 

Raisins

20

 

Mixed Peel

7

 

Strong Tea

38

Cover the fruit with the tea liquor

TOTAL

85 [47 + 13 + 25]

Strain off and reserve residual liquor [25]   Fruit should absorb 13.

 

 

 

2. Pre-ferment

 

 

Strong White Flour

20

 

Caster Sugar

5

 

Fresh Yeast

5

 

Water @ 38°C

35

Tea is acidic, stick to water

TOTAL

65

 

 

 

 

3. Final Dough

 

 

Ferment [from above]

65

 

Wholemeal

40

 

Strong White Flour

40

 

Salt

1

 

Mixed Spice

1

 

Milk Powder

7

 

Butter

18

 

Brown Sugar

10

 

Tea [from soaked fruit]

25

As required to form soft dough

SUB TOTAL

182

 

Soaked fruit [from above]

60 [47 + 13]

 

TOTAL

242