This recipe was first printed in 1935 in Peggy Hutchinson’s North Country Cooking Secrets, and is also displayed on the Dragons and Fairy Dust website.

	Ingredients	Method
	110g butter, softened 110g caster sugar 2 large eggs, beaten 160g self-raising flour ½ tsp mixed spice 50g chopped candied peel 175g sultanas Enough milk to achieve a dropping consistency (approx. 2-4 tbsp)	1. Preheat the oven to 190°C (375°F, Gas Mark 5) and grease a standard loaf tin. 2. Cream the butter and sugar together in a bowl until light and fluffy. 3. Add the beaten eggs one at a time, beating well after each addition. 4. Sift the self-raising flour and mixed spice together into the mixture. Gently fold in until just combined. 5. Stir in the candied peel and sultanas. 6. Add enough milk to achieve a soft dropping consistency. The mixture should drop off the spoon when tapped firmly. 7. Pour the mixture into the prepared loaf tin and level the top. 8. Bake for 40-50 minutes, or until a skewer inserted into the centre comes out clean. 9. Cool in the tin for 5-10 minutes before turning out onto a wire rack to cool completely.