Grease a 900g/2lb loaf tin and line the base and sides with baking paper. Break the eggs into a large bowl and beat well with a balloon whisk. Whisk in the yeast and set aside. Take small handfuls ...
This version is made in a rectangular tranche tin, which gives a different presentation, but the recipe would also fit in a 23cm/9in round, deep, loose-bottomed flan tin.