(A traditional Cornish recipe)
Makes approximately 16-20 pieces:
57g (2 ozs) butter 85g
(3 ozs) granulated sugar
57g (2 ozs) lard 227g
(8 ozs) plain flour
85g (3 ozs) currants
28g (1 oz) Mixed Peel
Little milk for mixing
- Preheat oven to 190°C (375°F / GM 4).
- Cut butter and lard and rub into sieved flour.
- Add all other ingredients and mix to soft dough.
- On floured surface roll out to no less than ½” thickness and place on greased baking tray lined with parchment.
- Brush with little milk.
- Using sharp knife make a “criss-cross” pattern over surface of mixture (to resemble fishing net)
- Bake in centre of oven until golden brown – approximately 25-35 mins.
- Sprinkle with granulated sugar if desired, shaking tray to ensure even cover (optional).
- When cool, remove from tin and cut into pieces.
This recipe is a traditional Cornish recipe used by the fishermen’s wives over many years when their husbands were returning from their fishing trips. It is said that by the time the fishermen pulled into shore from the first sighting of their return, the wives would have time and make and bake this cake ready for their welcome home.