I made these today as my eldest daughter came across a recipe for them in James Martin’s Desserts book. This recipe takes into account the changes I made this time and what I will change next time. I will be making these again real soon!
7g dried yeast
275ml warm water
450g strong white flour
2 pinches of salt
50g lard melted and mixed with 50g butter
Place water, salt, flour, yeast and one third of the lard into the container of your bread maker
Set cycle to dough
When the cycle is complete, turn onto a lightly floured surface and roll out to a rectangle about 5mm thick.
Dot one-third of the remaining lard and one-third of the butter over the surface of the dough.
Sprinkle over one-third of the fruit and sugar.
Fold the dough in three, folding the bottom third up and the top third down.
Give a quarter turn then repeat the process twice more, using up the remaining ingredients.
Grease a 20 x 25cm baking tin
Roll the dough out to fit the prepared tin.
Place into the tin, cover and leave in a warm place for 30 minutes until it rises.
Pre-heat the oven to 220c
Score the top of the dough in a criss-cross pattern.
Bake in the oven for about 30 mins until golden brown
Turn out and brush the top with the melted topping. Turn over and brush the bottom with the remaining topping.