how to make dripping cakes ( sometimes known as lardy cakes )
450g (1lb) Strong White Flour
300ml (½ pint) Lukewarm Milk
225g (8oz) Currants
110g (4oz) Sultanas
50g (2oz) Sugar
25g (1oz) Lard
25g (1oz) Fresh Yeast
1 tsp Salt
110g (4oz) Lard
110g (4oz) Soft Brown Sugar
1 level tsp Ground Mixed Spice
Mix the sieved flour and salt together, rub in the lard.
Dissolve the sugar in a little of the milk and use to mix the yeast into a smooth thin paste, then add to the remaining water.
Make a well in the centre of the flour and pour in the liquid.
Mix together well until it becomes a smooth, elastic dough.
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for 30 minutes to allow it to rise.
Lightly knead the currants and sultanas into the dough.
Allow the dough to rest for 10 minutes.
Mix together the soft brown sugar, lard and mixed spice for the filling.
Roll the dough into a long rectangle approx. 45cm by 15cm (18 ins by 6ins)
Spread the filling over two thirds of rectangle 45cm by 10cm (18 ins by 4ins).
Fold the section which has no filling into the centre of the rectangle and then the remaining section to the centre.
Roll out the dough again to the same size as previously.
Starting at the short side 15cm (6ins), roll as if a swiss roll.
Cut the roll in half to produce two pieces each 9cm (3 ins) wide.
Place each piece in a well-greased round 15cm (6ins) round baking tin, cover and leave in a warm place for 35 - 40 minutes to allow them to rise
Preheat oven to 200°C: 400°C: Gas 6 and bake for 35 - 40 minutes.
Turn out immediately and pour over the hot filling to form a glaze.
Warning: The filling will be very hot, so be careful.