450g strong white flour
2 tsp salt
300ml tepid water
Vegetable oil
75g butter
100g caster sugar
1 tsp mixed spice
200g sultanas or currants
75g lard
Grease an 8inch square solid bottom tin.
Sift together the yeast, flour and salt. Pour in the water and a tablespoon of oil and mix into a dough. Leave somewhere warm until it has doubled in size (approx. 1 hour).
Roll out into a rectangle about half a cm thick.
Fold the bare dough half way across the fruit.
Brush the top well with oil and sprinkle with the last bit of sugar. Bake for approx 30 mins, turning half way through. Keep a close eye on it, because if it rises more, the top may burn.