Post by mikkel on Oct 18, 2008 21:10:09 GMT
Ingredients:
450g (1lb) plain flour
2 tsp salt
15g fresh yeast
1 tsp sugar
300ml (1/2 pint) warm water
300g (10oz) lard
125g (4oz) caster sugar
25g (1oz) currants
25g (1oz) raisins
25g (1oz) mixed peel
1/4 tsp nutmeg
1/4 tsp cinnamon
milk for the glaze
Dissolve the tsp of sugar in the water with the yeast. Sift the flour and salt. Stir in the yeast water. Knead for 10 minutes until smooth. Leave in a warm place, covered with oiled cling film to rise for about an hour.
Roll the dough into a rectangle about 1 cm thick. Dot with 1/3rd of the lard and sprinkle with 1/3rd of the sugar. Fold into 2 and roll out. Repeat twice more, in the final sprinkling place on the fruit, and spice too. Roll to fit a round 8-9 inch cake tin. Mark the top with a criss cross pattern.
Leave to rise again. Brush with milk then bake at 425F/220C/ Gas Mark 7 for about 20-25 minutes.
Break into wedges to serve with Jam.
450g (1lb) plain flour
2 tsp salt
15g fresh yeast
1 tsp sugar
300ml (1/2 pint) warm water
300g (10oz) lard
125g (4oz) caster sugar
25g (1oz) currants
25g (1oz) raisins
25g (1oz) mixed peel
1/4 tsp nutmeg
1/4 tsp cinnamon
milk for the glaze
Dissolve the tsp of sugar in the water with the yeast. Sift the flour and salt. Stir in the yeast water. Knead for 10 minutes until smooth. Leave in a warm place, covered with oiled cling film to rise for about an hour.
Roll the dough into a rectangle about 1 cm thick. Dot with 1/3rd of the lard and sprinkle with 1/3rd of the sugar. Fold into 2 and roll out. Repeat twice more, in the final sprinkling place on the fruit, and spice too. Roll to fit a round 8-9 inch cake tin. Mark the top with a criss cross pattern.
Leave to rise again. Brush with milk then bake at 425F/220C/ Gas Mark 7 for about 20-25 minutes.
Break into wedges to serve with Jam.