Grandma’s English Recipes

4 cups plain flour
1/2 tablespoon salt
2 teaspoons dried yeast
1/2 tablespoon sugar
1/2 pint warm water
1 1/2 cups lard
2 tablespoons crushed sugar cubes
1/4 tablespoon each nutmeg, cinnamon and allspice
1 tablespoon currants
1 tablespoon sultanas
(see measure conversions for more information)

Cream the yeast with half a tablespoon of sugar and half a pint of warm water.
Add this to the flour mixed with the salt and form into a dough.
Knead until smooth.
Set aside in a warm place until doubled in size.
Knock back and roll out into a rectangle 1/2 an inch thick.
Dot with a third of the lard and a third of the crushed sugar cubes.
Fold the dough into 3 and roll. Dot with lard and sugar again and roll out twice more.
At the last rolling, sprinkle with currants and sultanas.
Roll to the size of a well-greased tin and bake at 220 degrees Celsius (see temperature conversions) until golden brown.