-
1
Mix the flour, salt, sugar and yeast in a bowland rub in the lard.
-
2
Make a well in the middle and pour in the water, bit by bit- mix to a soft dough.
-
3
Turn out onto a floured surface and knead until smooth and elastic.
-
4
Place in an oiled bowl& cover with oiled clingfilm; Leave to rise for about 1 hours or until doubled in size.
-
5
Turn out onto a floured surface and roll out to a rectangle about 1/4 in thick.
-
6
Dot the surface with about 1/3 each of the lard, butter, dried fruit and sugar.
-
7
Fold into three, bringing one end up and the other end down (or to the left and right) Seal the edge to trap the air and then give the dough a quarter turn.
-
8
Repeat with the remaining fat, fruit and sugar.
-
9
Lightly butter a 9in by 12 in roasting tin, lightly roll out hte dough to fit and place the dough in the tin.
-
10
Cover with oiled clingfilm and leave to rise until doubled in size (about 30 mins).
-
11
Score the top of the dough in a criss-cross pattern and bake in a preheated oven at gas mark 6/200 degC/400degF for about 30 mins until well risen and golden brown.
-
12
Leave to cool in the roasting tin for about 10 mins- this is to let the cake soak up the sugar/fat mixture that will have run out.
-
13
Dissolve the caster sugar in the boiling water& brush on top of the loaf.
-
14
Eat when cool.
