Читать книгу The Taste of Britain - Hugh Fearnley-Whittingstall - Страница 137

Flour, lard and sugar are used in the proportions 3:2:1, with the same weight of currants as lard. A little candied peel can be added. The flour, salt and sugar are mixed roughly, the lard and currants added. Milk or water may be used to hold the dough together. The dough is rolled out, slashed with a knife and baked at 190°C for 30 minutes.