Ingredient:
500 g (1 lb) strong white flour, plus extra for dusting
1 tbsp salt
1×7 g sachet fast-action dried yeast
15 g (1/2 oz) white vegetable fat
About 300 ml (1/2 pint) lukewarm water
Sunflower oil, for greasing
Filling:
90 g (3 oz) lard or white vegetable fat
60 g (2 oz) butter, plus extra for greasing
90 g (3 oz) currants
90 g (3 oz) sultanas
60 g (2 oz) chopped mixed candied peel
90 g (3 oz) light muscovado sugar
Glaze:
1 tbsp caster sugar
1 tbsp boiling water
23×30 cm (9×12 in) Roasting Tin
Method:
Mix the flour, salt, and yeast in a bowl. Rub in the fat. Make a well in the middle and pour in enough water to mix to soft dough.
Knead on a lightly floured surface until smooth and elastic, place in a lightly oiled large bowl, and cover with oiled cling film. Leave to rise in a warm place for 1-1 ½ hours.
Turn out the dough on to a lightly floured surface and roll out to a rectangle about 5 mm (1/4 in) thick. Dot with one-third each of the vegetable fat and butter. Sprinkle over one-third each of the dried fruit, mixed peel, and sugar.
Fold into three, folding the bottom third up and the top third down on top of it. Seal the edges to trap the air, then give the dough a quarter turn. Repeat the rolling and folding twice more, with the remaining fat, fruit, peel, and sugar.
Lightly butter the roasting tin. Roll out the dough to fit the tin, and lift it into the tin. Cover with oiled cling film and leave to rise in a warm place for about 30 minutes or until doubled in size.
Score the top of the dough In a criss-cross pattern, and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for about 30 minutes or until golden brown. Leave to cool in the tin for about 10 minutes.
Meanwhile, make the glaze: dissolve the sugar in the measured water. Brush the glaze on top of the warm cake and leave to cool.
500 g (1 lb) strong white flour, plus extra for dusting
1 tbsp salt
1×7 g sachet fast-action dried yeast
15 g (1/2 oz) white vegetable fat
About 300 ml (1/2 pint) lukewarm water
Sunflower oil, for greasing
Filling:
90 g (3 oz) lard or white vegetable fat
60 g (2 oz) butter, plus extra for greasing
90 g (3 oz) currants
90 g (3 oz) sultanas
60 g (2 oz) chopped mixed candied peel
90 g (3 oz) light muscovado sugar
Glaze:
1 tbsp caster sugar
1 tbsp boiling water
23×30 cm (9×12 in) Roasting Tin
Method:
Mix the flour, salt, and yeast in a bowl. Rub in the fat. Make a well in the middle and pour in enough water to mix to soft dough.
Knead on a lightly floured surface until smooth and elastic, place in a lightly oiled large bowl, and cover with oiled cling film. Leave to rise in a warm place for 1-1 ½ hours.
Turn out the dough on to a lightly floured surface and roll out to a rectangle about 5 mm (1/4 in) thick. Dot with one-third each of the vegetable fat and butter. Sprinkle over one-third each of the dried fruit, mixed peel, and sugar.
Fold into three, folding the bottom third up and the top third down on top of it. Seal the edges to trap the air, then give the dough a quarter turn. Repeat the rolling and folding twice more, with the remaining fat, fruit, peel, and sugar.
Lightly butter the roasting tin. Roll out the dough to fit the tin, and lift it into the tin. Cover with oiled cling film and leave to rise in a warm place for about 30 minutes or until doubled in size.
Score the top of the dough In a criss-cross pattern, and bake in a preheated oven at 200℃ (180℃ fan, Gas 6) for about 30 minutes or until golden brown. Leave to cool in the tin for about 10 minutes.
Meanwhile, make the glaze: dissolve the sugar in the measured water. Brush the glaze on top of the warm cake and leave to cool.
