LANCASHIRE Evening Telegraph reader Mrs Ruth O'Donnell shares with us a recipe passed down from her grandmother.

Mrs O'Donnell's grandma was still making overnight loaves at the age of 86 -- and Mrs O'Donnell, 67, continues the family tradition of baking scrumptious fare.

Mrs O'Donnell, of Standen Hall Drive, Burnley, said: "The recipe has been passed around to two places where I worked. I still make them and everyone enjoys the taste."

Overnight loaves (makes two 2lb loaves)

1lb plain flour

lb margarine

lb sugar

2 tsps mixed spice

2 tsps bicarbonate of soda

1 tsp baking powder

lb dried fruit (sultanas)

2 medium cups of milk

Mix all dry ingredients. Rub in the margarine until the mixture resembles fine breadcrumbs. Mix with the milk, kneading with the hands. Add more milk if needed, as left overnight the mixture thickens up.

Put in two 2lb tins, well greased and then lined with greaseproof paper. Leave overnight, sprinkle with chopped nuts, and cook the morning after on the middle shelf at Gas Mark 6 for about an hour to an hour and a half.