2 lb. flour
4 oz. sugar
4 oz. currants
Lukewarm milk
1 oz. yeast
4 oz. lard
2 tsp. salt

Cream the yeast with a little sugar and warm water, and put it to rise in a warm place. Rub the lard into the flour. Add the sugar, salt and currants, make a hole in the center. Pour in the yeast and a little warm milk and let it rise again for about 40 minutes. Knead again, form into small cakes, roll and place on a greased baking tray. Again let the cakes rise for 15 minutes and bake in a fairly hot oven for 15 minutes. This quantity will make 16 cakes.

N.B. - The cakes may be glazed by brushing over with a little beaten yolk of egg before baking.