Cornish Heavy-Cake

A delectable flat cake, neither cake nor pastry. Sometimes eaten hot with butter and sometimes with clotted cream.


  • ½ lb. (240 g.) flour
  • ½ lb. (240 g.) butter
  • 3 oz. (90 g.) currants
  • a pinch of salt
  • a little milk and sugar


Rub a third of the butter into the flour, add the currants and salt and mix with a little cold water to a stiff dough. Roll it out on a floured board and dot all over with dabs of butter, using about half of what remains. Fold over and roll out, and repeat using all the remaining butter. Roll to a neat oblong shape 1 inch (2 cm.) thick, and lay on a baking tray. Mark the surface in diamonds, brush over with milk, sprinkle with caster sugar and bake for 30–35 minutes at 400° F., gas mark 6.