Prep time
Cook time
Total time
Traditionally served with extra butter, this version is so buttery it doesn't really need the extra and is wonderful on it's own.
Recipe type: Baking
Cuisine: English
  • 500g White Bread Flour
  • 14g Instant Yeast (2 x 7g sachets)
  • 1 tsp Salt
  • 150g Sugar
  • 230ml Milk
  • 110g Unsalted Butter
  • 110g Lard
  • 240g Mixed Dried Fruit such as raisins, currants and sultanas
  1. Put the flour, yeast and salt in a large bowl and rub in 30g of the lard with your fingertips until you have fine breadcrumbs.
  2. Add the milk and mix with your hand until the dough is smooth and and soft and is not sticking to the side of the bowl.
  3. On a lightly floured surface, knead the dough for 5-10 minutes (for this stage I used the dough attachment in my Kenwood mixer).
  4. Put in a bowl, cover and leave to rise until the dough has doubled in size. This can take up to two hours depending on the temperature in the room. I used the bread proving setting on my oven and this took one hour.
  5. Once risen, turn out onto a floured surface and roll out a neat rectangle to a size of 20cmx50cm (8x20in).
  6. Cut the remaining lard and the butter into thirds, use one third of each to dot little pieces all over the dough. Follow with a third of the sugar and a third of the fruit.
  7. Pick up the long end of the dough furthest away from you and fold down a third, then fold the bottom end up a third (this will roughly make a square).
  8. Make a quarter turn with the square and roll out again, repeated the whole process twice until you have used up the sugar, fat and fruit.
  9. Grease a 9" round cake tin with lard.
  10. Form the dough into a round shape to fit the tin.
  11. Cover with clingfilm and leave to rise again for another half an hour.
  12. Preheat the oven to 200c (fan). (I always use my bread setting at 200c)
  13. Bake for 35 mins until golden.
  14. Leave to cool a little before turning out.
Recipe by The Eating Tree at