TEA CAKE (54)

1 large or 5 small Baking, Cakes

500g plain flour

1 tsp sea salt
30g caster sugar
30g lard or vegetable shortening
60g currants
15g fresh yeast (if using dried, follow
the instructions on the packet)
285ml warm milk
2 tbsp caster sugar, to dust

Sift the flour, salt and caster sugar together into a large bowl. Rub in the lard or
vegetable shortening with your fingertips until evenly incorporated. Stir in the
currants and make a well in the centre.
In a smaller bowl, blend the yeast with the warm milk until it has dissolved.
Pour this mixture into the well and work the flour until it becomes a smooth
dough. This should not stick to the sides of the bowl - use more flour if needed.
Dust your worktop with flour and knead the dough vigorously for 10 minutes.
Oil the inside of the large bowl and place the dough back in it. Cover with a
slightly damp tea towel and put it in a warm place to rise for 1 1/2 hours.
Dust the worktop again and place the dough onto it. Punch it down with your
fist, then knead for 3-4 minutes. Put the dough into a 25cm round earthenware
dish or divide it into 5 equal portions, shape these into rounds and roll each one
into a 15cm flat cake. Place your cake(s) on a greased baking tray and cover
with a dry tea towel. Leave to prove for another 45 minutes in a warm place.
Preheat the oven to 200C/400F/Gas Mark 6. Score the top of the single cake so
it is marked into six and dust with caster sugar, or just dust the small cakes with
sugar, and place in the oven. The small cakes will take 20 minutes to bake, the
large one 30 minutes. Cool on a wire rack.
Serve warm with butter, honey or jam.