Take the lump of dough and put on to a pastry board. Cut the dough into six pieces and push the pieces roughly into the dough. Fold over the dough and with the knuckles of one hand press the fat into the dough, giving it a lumpy appearance. Put on to a greased baking sheet and bake at 450°F, 230°C, gas mark 8 for about fifteen minutes until golden-brown. Take out of the oven, wrap in a tea towel and place on a cushion. To serve, cut the cake in irregular pieces, split open and spread thickly with butter and jam. This cake was traditionally made at the end of baking day, having been put into the bottom of the oven when the loaves were taken out.