Posted by Tom Napier on December 13, 2013 at 08:40:14 user Didymus.
In Reply to: Re: Festive food posted by Peter Ceresole on December 13, 2013 at 01:49:33:
In Scotland some 60 years ago our family sometimes ate a commercial product known as "Currant bread." Since this had a similar texture, colour and surface to buns I assumed that, were the currants omitted, it would be isomorphic with "Bunloaf."
The interior was bread-like, sweet, spicy and pale yellow-brown. The crust was thin, soft and a glossy brown. Currant bread occupied a place in the meal-time (high tea) hierarchy between plain bread and cake. It was eaten with butter or jam. I don't know if it is still made.