TO FINISH
1/4 lb Pure pork embellish; diced
Lard for greasing the pan
Cinnamon
Allspice
Demerara bread

----------------------MIX TOGETHER THE NEXT----------------------
1 oz Sultanas; chopped
1 oz Raisins; chopped
1 oz Currents; chopped
1 oz Chopped candied undress

Using a food-mixer or processor or your workforce, mix and knead the
kale. Cover it with oiled polythene and leave to rise until doubled
in sizing; this will take astir 1 hour in a warm spot.

Knock back the gelt, knead it again briefly and roll out to an
oblong. Mix unitedly 1-1/2 teaspoon ground cinnamon, 1 teaspoon
ground allspice and 2 ounces sugar and sprinkle half of this mixture
over the boodle. Add half the dried fruits and half the diced embellish.
Roll up the gelt, like a swiss roster, give it a quarter turn and roll
it out to an oblong besides. Sprinkle with sugar and spices, dried
fruits and fat exactly as earlier. Then roll up and roll out the dough
to an oblong once besides, but this time make it the right size to fit
a shallow baking or roasting tin almost 7-inches square. Grease the
tin and put the dough into it, pressing it well into the corners.
Cover and leave to shew (upgrade) until the dough is twinkle, puffy and
well risen.

Score the top of the dough with a diamond practice, brush with melted
lard and sprinkle on 1 ounce of dough. Bake at 425 F (220 C) gas
cross 7 until cooked to a golden brown and smelling pleasant-tasting, 35-40
proceedings.

Cool the cake briefly in the tin so that the melted fat is
re-intent, then serve it while still tender, cut into large sticky
fingers. Makes 1 bar