Weigh out 1lb of unrisen bread or pizza dough. Roll it out, using a little flour to prevent sticking, to a sheet about 1 foot square. Spread over the premixed sugar/lard mix about 1/8 - 1/4' thick

After soaking an equal mix of currants, raisins and golden sultanas in water for at least 30 minutes, drain them and sprinkle them liberally over the sheet. Remember a Lardy cake is a FRUIT cake, not a loaf of bread

The first fold, from the left, one third of the way over.

The second fold, from the right, over the first fold.

The third fold, from the top, to the centre.

The final fold, from the bottom, to the centre.

Using a rolling pin, flatten out the cake, to make the layers stick together and embed the fruit into the dough.

Place the dough into a greaseproof paper lined tin approx 9' diameter with at least 1.5' sides. Press the dough in so it fits comfortably.

Place the cake into a warm place and allow the dough to rise. (A damp cloth over the top help to prevent it drying out)

Place the cake into an oven, preheated to 375f and bake for 30-45 minutes, or until a dark golden brown.

Turn the cake out onto a plate or dish, and pour any excess liquid from the tin over the cake. The bottom is now the top!

Place a metal tray under the cake tin, in case the fat drips over.

Mmmmmmmm!   Serve slices hot.

Some like it cold too, but the cake will reheat beautifully.