We've charged up this old English dish with dried cherries instead of the traditional currants. Cooling the cake upside-down allows the melted lard to be re-absorbed.
- 600 gm pork back-fat, cut into 3cm cubes
- 500 gm bread flour, plus extra for dusting
- 300 ml warm milk
- 10 gm dried yeast
- 10 gm fine sea salt
- 200 gm dried cherries
- 50 gm caster sugar
- 1 tsp ground cinnamon
- 1Cook pork back-fat over medium heat in a saucepan with 3cm water until fat renders and only crisp golden cubes remain (30 minutes-1 hour). Strain and chill in an airtight container in the refrigerator (2-3 hours). Cut 320gm lard into small dice and refrigerate until required. Remaining lard will keep for 2-3 months.
- 2Combine flour, milk, yeast and salt in a bowl and mix to a soft dough. Melt 20gm diced lard in a small saucepan and add to dough, then turn out on to a floured surface and knead until smooth and elastic. Transfer dough to a clean bowl, cover and stand until doubled in size (1-2 hours).
- 3Combine dried cherries, sugar and cinnamon in a separate bowl and set aside.
- 4Knock back dough, then roll out to a 30cm x 40cm rectangle. Scatter over half the dried fruit mixture and half the remaining diced lard, then roll to form a short cylinder.
- 5Turn dough 90 degrees, then roll out again to a 30cm x 40cm rectangle. Scatter over remaining fruit and remaining diced lard and roll again to form a short cylinder. Turn 90 degrees, then roll to a 20cm square and place in a buttered 20cm square cake tin. Stand until doubled in size (30 minutes).