Traditional Sussex Plum Heavy

Rub butter into flour and baking powder until the mixture resembles breadcrumbs.

Stir in sugar and a large amount of currants or raisins.

Bind the mixture with a little milk to form a stiff dough.

Roll out on a floured surface to about 2cm thickness.

Cut into rounds or squares, or leave as one large round disk.

Bake at 200°C for 15-20 minutes until golden.

The name comes from the historical use of 'plum' to mean any dried fruit. It's 'heavy' meaning dense and filling.