It’s not certain when this cake came into existence, but Cornwall locals claim it’s an age-old cake. This recipe comes from a booklet from around 1920 that contained Cornish recipes. It’s a flat, rough cake with currants that actually looks more like a Rock cake.
Roughly mix the butter and lard with the flour, sugar and salt.
Add the milk or water and knead until combined. Add the currants and candied peel and knead to distribute them throughout the dough. Cover the dough and set aside for 1-2 hours.
Turn the dough out onto the baking tray and gently push it into a large rectangle. Use a knife to lightly score the portions into diamonds. Brush the egg wash over the dough and sprinkle with some sugar.
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