Cooking time: 1 1/2 - 2 hours
Suitable for freezing.
Mix all the ingredients well together in a basin with enough milk to make rather moist. Bake for 1 1/2 to 2 hours in a greased 1kg/2 lb load tin in a cool oven (150C/300F/Gas Mark 2).
Best left for 2-3 days before eating in slices, buttered.