Ingredients: 

3lb BAG OF WHOLE MEAL FLOUR

(or half white and half white good quality strong flour)

4 sachets of easy blend dried yeast

1 teaspoon of salt

TWO AND A QUARTER PINTS OF WARM WATER

(may be a little less, enough to make a sticky mess)

TWO TABLE SPOONS OF BLACK TREACLE.

Method:

Mix all the dry ingredients together.

Melt treacle in the hottish warm water.

Make a well in the centre of the dry ingredients and pour in the treacle water.

Mix roughly together without attempting to beat or work the dough.

Plop this sticky mess, divided into three, into three greased, lined or non stick baking tins.

Leave to rise in a warm, not draughty,  place for 20-40 minutes. Don't let it rise above the tins.

Put into a hot oven gas 4/5 or 200 electric for approximately 25/35 minutes. It should  fall out of  the tins easily when it is cooked through. Place on a baking rack. Slice and serve when cool.

Recipe originated from John Tovey Miller Howe Hotel, Lake Windermere circa 1980.