A true classic. Goes extremely well with afternoon tea.
Ingredients:
500g Self-raising Flour
250g Stork with Butter
360g Mixed Dried Fruit
180g Caster Sugar
100ml Whole Milk
Method:
Preheat the oven to 190°C. Then line a medium, square 9' cake tin.
Rub the butter into the flour until it resembles fine breadcrumbs. Add the sugar and fruit and mix well. Next add the milk and mix to a soft, stiff dough.
Press into the cake tin, pushing down firmly in the corners. Score the top of the cake with a sharp knife, making criss-cross diagonal lines.
Then place in the center of the oven and bake for around 35-40 minutes, until a golden brown colour and a skewer inserted in the middle comes out clean.
Remove from the oven and while still warm, brush with milk and give a generous sprinkling of granulated sugar. Allow to cool then serve generous slices. Ansom.
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