2 cups (225 g) 8 oz flour
1/4 teaspoon salt
1/4 teaspoon Mixed Spice (All Spice / Pumpkin pie spice)
1/4 oz fresh yeast
2/3 cup (150 ml) 1/4 pt lukewarm milk
2 oz (50 g) lard
1/4 cup (50 g) 2 oz sugar
2 oz (50 g) mixed dried fruit
sugar and water glaze
1/4 teaspoon salt
1/4 teaspoon Mixed Spice (All Spice / Pumpkin pie spice)
1/4 oz fresh yeast
2/3 cup (150 ml) 1/4 pt lukewarm milk
2 oz (50 g) lard
1/4 cup (50 g) 2 oz sugar
2 oz (50 g) mixed dried fruit
sugar and water glaze
method
1. Sift the flour, salt and spice into a bowl and warm in the oven.
2. Cream the yeast with a little of the milk and leave in a warm place until frothy.
3. Add to the flour mixture with enough of the remaining milk to make a soft dough.
4. Beat well, then cover and leave in a warm place until doubled in bulk.
5. Roll out the dough on a well-floured board to an oblong 5 mm (1/4 inch) thick.
6. Spread on half the lard and sprinkle with half the sugar and half the fruit.
7. Fold in three, turn to the left as for flaky pastry and roll out again.
8. Cover with the rest of the lard, sugar and fruit.
9. Fold in three again, turn and roll out to an oblong 2.5 cm (1 inch) thick.
10. Place in a deep baking tin and leave in a warm place until well risen.
11. Score the top of the cake with a knife and brush with sugar and water glaze.
12. Bake in a hot oven 220°C (425°F) Gas Mark 7 for 30 minutes.
2. Cream the yeast with a little of the milk and leave in a warm place until frothy.
3. Add to the flour mixture with enough of the remaining milk to make a soft dough.
4. Beat well, then cover and leave in a warm place until doubled in bulk.
5. Roll out the dough on a well-floured board to an oblong 5 mm (1/4 inch) thick.
6. Spread on half the lard and sprinkle with half the sugar and half the fruit.
7. Fold in three, turn to the left as for flaky pastry and roll out again.
8. Cover with the rest of the lard, sugar and fruit.
9. Fold in three again, turn and roll out to an oblong 2.5 cm (1 inch) thick.
10. Place in a deep baking tin and leave in a warm place until well risen.
11. Score the top of the cake with a knife and brush with sugar and water glaze.
12. Bake in a hot oven 220°C (425°F) Gas Mark 7 for 30 minutes.
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