Prep 2 mins
Cook 30 mins
Sometimes known as Dough Cakes or Breakfast Cakes, these can also include caraway seeds as well as fruit and spice. Traditionally they are eaten without butter.
- 1 lb flour
- 1 teaspoon salt
- 1 ounce lard
- 1⁄2 ounce fresh yeast
- 1 teaspoon caster sugar
- 1⁄2 pint warm water
- 2 ounces lard or 2 ounces butter
- 2 ounces sugar
- 1⁄2 teaspoon mixed spice
- 1 ounce currants
- In a bowl, mix the flour and salt and rub in the lard or butter.
- Cream yeast with the sugar, then stir in the water.
- Make a well in the flour, then, when the yeast is frothy, stir it inches.
- Mix well, then turn out onto a floured surface.
- Knead, cover and leave in a warm place until the dough has doubled in bulk.
- Knead again, roll out into a rectangle 1/4 inch thick.
- Mix the sugar and spice.
- Spread the dough with one third the second amount of fat and sprinkle on one third of sugar mixture.
- Fold the dough into three, half turn and press edges together.
- Roll again.
- Repeat process twice more, sprinkling currants over sugar mixture the final time.
- Roll out and cut into 3-4 inch rounds. Score with a knife and place on a greased baking sheet.
- Cover and leave to rise in a warm place for about 20 minutes.
- Set oven to 425°F or Mark 7. Bake for 24 to 30 minutes.
- When removed from the oven, brush tops with milk while warm to give a sheen.