The recipe is measured in teacups! I must admit I haven't used a teacup for measurements before.
I used a Royal Albert teacup in the Montrose shape.
(half of the loaf...the other half had already disappeared!)
Here is the original recipe in the book:
I did make a couple of changes. First, I halved the recipe and it was just enough for one loaf. Here is what I did:
3 teacups self-rising flour
1 stick butter
1 and 1/2 teacups sugar
1 teacup milk (I used skim with a little bit of cream added)
1 teacup mixed currants and golden raisins
Preheat oven to 350.
Cream together the butter and sugar.
Add other ingredients and mix well.
Additional milk may be needed if too dry. I added it by the tablespoon as needed.
Cook for 1 1/2 hours
It was good plan or with a little butter spread on top.