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Soak your sultanas and mixed peel in a little apple juice overnight to plump up. Discard the juices. The next morning, Preheat your oven to 230°C Fan. Line a baking tray with parchment paper. Then add all the ingredients together into a large mixing bowl, stirring to combine. This dough will be quite shaggy.
Turn out the dough onto a floured surface and form into a puck around 2 inches thick. Transfer this to the baking sheet. Using a sharp knife, cut a deep cross. Brush with extra buttermilk.
Pop into the oven then IMMEDIATELY turn down the heat to 190°C fan. Bake for 40-42 minutes until golden and the bottom of the bread sounds hollow. Leave to cool for 10 minutes then slice up and serve with really gorgeous Irish butter.