The best delicious Suffolk 'fourses' Cake (english) recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Suffolk 'fourses' Cake (english) recipe today!
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1 1/2 lb Strong flour
1/2 ts Salt
2 ts Mixed spice
1/2 oz Yeast
2 ts Sugar
3/4 pt Warm water
6 oz Lard
6 oz Currants
This currant bread was eaten by farmworkers in the fields at teatime.
Sift the flour, salt and spice together. Cream the yeast and sugar together
with a little of the wazer ana aliow to sponge. Rub the lard into the
flour, make a well in the centre and add the yeast rnixture. Stir in the
remaining water to form a smooth dough. Turn out on a lightly floured
surface and knead thorouhly. Cover and leave to rise in a warm place untzl
the dough has doubled its bulk. Knead again, adding the currants so that
they are well distributed in the douh. Divide the dough into two lightly
greased 1 lb. loaf tins. Cover and leave to prove in a warm place. Set oven
to 400/F or Mark 6; when the dough has risen to about l inch above the top
of the tins bake for 45 minutes.While still warm brush the tops of the
loaves with a little water or milk to give a slight sheen. Serve plain or
spread with butter.
Yields
1 Cake
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