Ingredients

• 1 tsp saffron strands
• 125ml/4½fl oz milk
• 500g/1lb 2oz plain flour
• plus extra for dusting
• ½ tsp dried
• fast-action yeast
• pinch salt
• ¼ tsp freshly grated nutmeg
• 250g/9oz cold butter
• cut into cubes
• plus extra for greasing
• 250g/9oz caster sugar
• 300g/10oz currants
• 50g/2oz candied peel
• 200g/7oz clotted cream
• to serve

Directions

• Grease a 1kg/2.2lb loaf tin with butter.
• Heat the saffron strands and milk in a pan over a medium heat until the milk mixture has turned yellow and is almost simmering.
• In a bowl
• mix together the flour
• yeast
• salt and nutmeg until well combined.
• Add the butter and sugar and rub in using your fingertips until the mixture resembles breadcrumbs.
• Stir in the currants and candied peel until well combined.
• Pour over the saffron-infused milk and stir until the mixture comes together as a soft dough.
• Turn out the dough onto a lightly floured work surface and knead lightly until smooth.
• Transfer the dough to the prepared loaf tin. Cover with a damp tea towel and set aside in a warm place for 30-45 minutes
• or until risen.
• Preheat the oven to 180C/350F/Gas 4.
• Transfer the saffron cake to the oven and bake for 45 minutes to one hour
• or until the cake is pale golden-brown and has risen.
• Set the cake aside to cool slightly
• then turn out of the loaf tin onto a plate and cut into slices. Serve with clotted cream.