Traditional Cornish Heavy Cake

Rub butter and lard into self-raising flour until the mixture resembles breadcrumbs.

Stir in sugar, raisins, and currants.

Add enough milk to bring the mixture together into a firm, heavy dough.

Roll the dough out into a rectangle about 2cm thick.

Score a diamond (harlequin) pattern across the top with a knife.

Brush with milk and bake at 200°C for 25-30 minutes until golden.

Best served warm, traditionally sliced into squares.