Traditional Lancashire Sad Cake

Rub fat (butter or lard) into flour and baking powder until it looks like crumbs.

Add sugar and a large quantity of currants.

Mix with just enough milk to form a firm, rollable dough.

Roll out on a floured surface to about 1.5cm thickness.

Cut the large disk into quadrants or smaller rounds.

Bake at 200°C for 15 minutes until lightly golden.

The name 'Sad' means it hasn't risen (flat), traditionally made from leftover pastry scraps.