| How To Cook: |
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1. Sieve the flour and salt into a warm bowl and make a well in the center.
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2. Cream the yeast with the sugar and pour into well; add the milk, heap the flour over, cover with a hot damp cloth and set the sponge for about ½ hour.
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3. Cream the butter and remaining sugar and gradually add the slightly beaten eggs, sultanas and peel.
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4. When the dough has risen well, add this mixture, beat well and "knock" it until it leaves the side of the bowl. (If the eggs are small, use a little more milk.)
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5. Cover bowl again with a hot damp cloth and leave to rise for another 45 minutes.
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6. Arrange the dough in a well-greased and crumbed savarin tin, and leave to prove until twice its original size.
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7. Bake in a moderate oven (375°F) for about 1 hour.
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8. While the cake is still hot, sprinkle it with sieved icing sugar.
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9. Serve hot or cold; when it is eaten hot, golden syrup is often served with it.
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