The recipe is dedicated to the Roman Fort at Glossop

600g (1 1/4lbs) plain flour

25g (1/2oz) fresh yeast

1/2tsp sugar

50g (2oz) lard

1/2tsp salt

210ml (7fl oz) milk

50g (2oz) currants

100g (4oz) tinned pineapple – drained

100g (4oz) glace cherries

100g (4oz) dates

100g (4oz) walnuts

Make a dough using the flour, yeast, lard, sugar and milk. Leave for 5 minutes to rest. Turn out onto a floured board and knead well. Add the fruit and nuts. Leave again for 15minutes to rise. Place the mixture into a well greased 2lb loaf tin and stand for 1 ½ hours in a warm place. Brush with apricot glaze and then bake at 400 degrees F/200 degrees C at the top of the oven for 1-1/4 hours, lowering the heat for the last ¼ hour. Coat with orange icing when cold.

This recipe can be adapted to use dried yeast and a bread-making machine if preferred.