Required : Half a pound of flour.
Four ounces of dripping or butter.
Four ounces of currants.
Four ounces of Demerara sugar.
Two ounces of candied peel.
A pinch of salt.
A little grated nutmeg.
Sieve together the flour, baking - powder and salt, shred the butter or dripping finely with a knife, then rub it lightly into the flour with the tips of the fingers. Chop the peel, stalk and clean the fruit, then add these with sugar and nutmeg to the mixture. Beat the eggs until they are frothy, add them to the mixture, and mix them thoroughly but lightly in.
The mixture must be very stiff, yet not crumbly. If necessary, add a little milk. The quantity will depend on the size of the eggs. Have ready a greased baking-tin; put the mixture in little rough heaps on it; this is best done by using two forks. Put the tin in a very hot oven for the first minute or two, otherwise the cakes will spread flat on the tin, whereas they should keep their rough appearance when baked. Bake for about fifteen minutes, or until they are a nice brown and feel firm. When done, lift them carefully on to a sieve and leave them until cold.
This quantity should make a dozen cakes.