For 14 portions you need :

 For the bread dough:

1/2 oz. fresh yeast or 2 level teaspoons dried yeast
1 teaspoon sugar
approx. 1/2 pint tepid water
1 lb plain flour
1/2-1 level teaspoon salt

 Filling :

4 oz. lard
4 oz. sugar
4 oz. currants,
little spice

  Glaze:

2 tablespoons sugar mixed with 2 tablespoons water
 

1. Cream yeast with sugar, add the tepid water, a little flour-blend dried yeast with sugar, little liquid, stand until softened, cream, add rest of liquid etc.
2. Put in warm place until covered with bubbles, add to sieved flour and salt.
3. Knead thoroughly, cover with tea-towel or polythene, allow to 'prove', i.e. rise until double original size.
4. Knead again until smooth, roll out on a floured board to a neat oblong.
5. Put half lard in small pieces over two thirds of dough - as flaky pastry.
6. Sprinkle with half sugar, fruit and spice, then fold in three,, bringing the uncovered piece of dough over first.
7. Give half turn, repeat 5 and 6.
8. Turn again, roll to neat oblong, fold, turn and re-roll.
9. Fold once more then roll out to fit warmed tin, score the top.
10. Cover, allow to 'prove' until well risen, bake in centre of oven until golden brown, then remove from tin -test - knock base, cake should sound hollow. Glaze at once.

 Oven temperature : 400-425°F.-Gas Mark 6
 Reduce after 20 mins. If necessary

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