Victorian Luncheon Cake

• 8oz self-raising flour
• 4oz beef dripping
• 4oz

Butter and flour the sides and base of a six inch loose-bottomed cake tin. Cream the dripping thoroughly, add sugar, and cream again. Sift the flour and baking powder together. Add two tablespoons flour to dripping mixture, then the egg and whip again. Continue adding flour gradually with single spoonsful of milk until both ingredients are absorbed. Turn into the prepared tin. Flour the currant