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Cornish Heavy-Cake
Preparation info
Difficulty
Easy
Appears in
The Cookery of England
Published 1975
A delectable flat cake, neither cake nor pastry. Sometimes eaten hot with butter and sometimes with clotted cream.
Ingredients
Method
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