Ingredients

250ml Coop whole milk 100g Coop unsalted butter 500g strong white bread flour, plus extra for dusting 75g Fairtrade caster sugar 250g sultanas 7g sachet Coop instant dried yeast 1 tsp salt 1 tsp oil, for greasing 6 tbsp Coop mascarpone, to serve For the whisky syrup: 100ml maple syrup 2 tbsp Coop blended Scotch whisky 10g Coop unsalted butter;

Method

1. Pour the milk into a medium pan, add the butter, then heat gently until the butter has melted 2. Put the flour, sugar, sultanas, yeast and salt in a bowl, keeping the yeast and salt separate 3. Pour in the milk mixture, then stir until you have a smooth dough 4. Turn out onto a floured surface and knead for about 5 mins, until elastic 5. Transfer to an oiled bowl, cover and leave to rise in a warm place for an hour, or until doubled in size 6. Knock back the dough on a floured surface, shape into a round loaf and transfer to a greased baking tray 7. Cover loosely with oiled cling film and leave to rise again for between 30 mins and 1 hour 8. Preheat the oven to 180°C/fan 160°C/Gas 4 9. Bake the loaf for around 45 mins, until it’s golden and makes a hollow sound when you tap it on the bottom 10. Leave to cool before cutting into slices For the whisky syrup 1. Heat the maple syrup, whisky and butter in a small pan over a medium heat 2. Simmer for 2-3 mins to cook off the alcohol, then set to one side 3. To serve, griddle or toast slices of the Selkirk bannock, then top with a spoonful of mascarpone each and a drizzle of the whisky syrup