The sweetly named Babs Honey provided the recipe for this bread-without-yeast in her 1978 book ‘Home-Baked Breads and Scones’, referring to it as the basic cake loaf from which all others stem.
Continuing down the retro road, by about another century in fact, I have used a nice hexagonal tin that belonged to my wife’s great grandmother who lived in North Wales.
The loaf itself is sweetened with black treacle, golden syrup and demerera sugar, with additional flavours of mixed spice and cinnamon.
Broad Street Baker 