- 450g strong plain white flour plus extra for rolling
- 1 level tsp salt
- 1 sachet Asda Easy Bake Yeast
- 150g lard plus extra for greasing
- 125g sultanas
- 125g caster sugar, plus 2 level tbsp for finishing
- 1 level tsp mixed spice
- Sunflower oil, to grease
Mix the flour, salt and yeast in a large bowl. Add 290ml tepid water and mix to a soft but not sticky dough. Knead for 10 minutes. Put in a bowl, cover with cling film and leave in a warm place until doubled in size.
Put on a floured surface and roll out to a rectangle about 45cm by 15cm. Dot a third of the lard over two thirds of the dough. Mix the sultanas with the caster sugar and spice and sprinkle a third of this over the larded dough. Fold the unlarded portion over and then the last section on top. Cover with cling film and leave to rest for 10 minutes.
Repeat step 2 twice.
Grease a 21cm non-stick square tin with lard. Roll the dough to fit the tin and put it in. Brush a piece of cling film with oil and lay on top. Leave in a warm place until almost doubled in size size.
Pre-heat the oven to 220C/200C Fan/Gas 6. Remove the cling film and brush the top of the cake lightly with oil. Sprinkle on the sugar.
Bake for 20 minutes, then reduce the oven to 180C/160C Fan/Gas 4 and cook for another hour or until the cake sounds hollow when tapped.