Anyhow, back to the boring bit, the yeast! Like gelatine leaves and powder, it can be a little mind boggling going between the two. Fresh yeast is now pretty hard to get hold of on the street (caterers can buy it from wholesalers). I remember I sometimes managed to get some from the bakers in Sainsbury's in London but you could try any good baker or perhaps a health food store. It needs to be kept in the fridge (or freezer) and has a short shelf life. You have to dissolve it in a little warm water with sugar, waiting for it to activate and froth before adding to flour.
1 tbsp ordinary granular yeast = 15g fresh yeast = 7g fast action (easy blend) dried yeast
(If making bread, this is enough yeast for about 750g flour)
Anyhow, enough about yeast, fingers crossed Ail's Barmbrack goes down well with the hubby. But, Aileen, remember....