Cornish Heavy-Cake

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

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


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 i