A Mediterranean flavor to the Easter table. Saffron originates from Greece. Saffron cakes and small saffron buns were eaten with clotted cream in Devon and Cornwall during the Easter period.

8oz (225g) margarine or butter

1lb (450g) plain flour

quarter tsp. Bicarbonate of soda

quarter tsp. saffron strands

6oz (175g) sultanas

2.5fl oz (65ml) cold water

8oz currants

6oz (175g) sugar

2 eggs

2oz (50g) mixed candied peel

small amount of milk

pinch of salt

Soak the saffron in salted cold water overnight.

Preheat the oven to 350F, Gas Mark 4, 180C.

Grease and line a 9 inch (23cm) round cake tin making sure greaseproof paper stands above the top of the tin. Sift together the flour and bicarbonate of soda and rub in the margarine or butter. Mix in the candied peel, currants, sugar and sultanas.

Stir in the strained saffron water and beaten eggs, then add enough milk to form a dropping consistency. Beat well and turn into the baking tin. Bake for one and a half to two hours. If a warm skewer comes out clean, remove from oven and leave to cool for 10-15 minutes before turning onto a wire rack to cool