Cornish Heavy Cake Recipe

350g/12 oz/3 cups plain (all-purpose) flour
2.5 ml/0.5 tsp salt
175g/6oz lard (shortening)

75g/3 oz caster (superfine) sugar
175g/6 oz currants
A little chopped mixed (candied) peel (optional)
About 150 ml mixed milk and water

1 egg, beaten

Method:

Place the flour and salt in a bowl, then rub in the lard until the mixture resembles breadcrumbs. Stir in the remaining dry ingredients. Gradually add enough milk and water to make a stiff dough. It will not take very much. Roll out on to a greased baking (cookie) sheet to about 1 cm/0.5 in thick. Glaze with beaten egg. Draw a criss-cross pattern on the top with the tip of a knife. Bake in a preheated oven at 160°C/325°F/gas mark 3 for about 20 minutes until golden. Allow to cool, then cut into squares.