Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 15 g (1/2 oz) fresh yeast, or 7.5 ml (1 1/2 tsp) dried and a pinch of sugar
- 450 g (1 lb) strong white flour
- 5 ml(l tsp) salt
- 75 g (3 oz) lard, diced
- 75 g (3 oz) butter, diced
- 175 g (6 oz) mixed sultanas and currants
- 50 g (2 oz) chopped mixed peel
- 50 g (2 oz) sugar
Directions
Grease a 20.5 x 25 cm (8 x 10 inch) roasting tin.
Blend the fresh yeast with 300 ml (1/2 pint) warm water. If using dried yeast, sprinkle it into 300 ml (1/2 pint) warm water with the sugar and leave for 15 minutes, until frothy.
Put the flour and salt in a bowl and rub in 15 g (1/2 oz) of the lard. Make a well in the centre and pour in the yeast liquid. Beat together to make a dough that leaves the sides of the bowl clean, adding more water if necessary.
Turn on to a lightly floured surface and knead well for about 10 minutes, until smooth and elastic. Place in a clean bowl. Cover with a clean tea-towel and leave in a warm place for about 1 hour, until doubled in size.
Turn the dough on to a floured surface and roll out to a rectangle about 0.5 cm (1/4 inch) thick. Dot one-third of the remaining lard and the butter over the surface of the dough. Sprinkle over one-third of the fruit, peel and sugar. Fold the dough in three, folding the bottom third up and the top third down. Give a quarter-turn, then repeat the process twice more.
Roll the dough out to fit the prepared tin. Put in the tin, cover and leave in a warm place for 30 minutes, until puffy. Score the top in a criss-cross pattern with a knife, then bake at 220°C (425°F) mark 7 for about 30 minutes, until well risen and golden brown.
Turn out and serve immediately or leave to cool on a wire rack.
Serve plain or with butter.
Category:English Cake Recipes
Category:Cake Recipes