Traditional Cornish Saffron Cake

Steak saffron strands in a small amount of warm milk overnight to release the color and flavor.

Make a rich yeast dough using flour, butter, sugar, and the saffron-infused milk.

Mix in currants, sultanas, and mixed citrus peel.

Let the dough rise until doubled in a warm spot.

Place in a loaf tin or shape into buns and let it rise again.

Bake at 190°C for 40-45 minutes (for a loaf) until golden and fragrant.

Serve sliced with plenty of salted butter or clotted cream.