Traditional Selkirk Bannock

Make a enriched yeast dough using bread flour, yeast, warm milk, sugar, and a generous amount of butter.

Let it rise until doubled in size.

Knead in a vast quantity of sultanas (usually almost equal weight to the flour).

Shape into a large, flat round loaf and place in a greased round cake tin.

Let it rise a second time until light.

Bake at 180°C for 45-55 minutes until dark golden brown.

Brush the top with sugar syrup while still hot to get a shiny finish.

Cool and serve in thick wedges slathered with butter.