Put the dough on a well-floured board and roll out into an oblong shape to a thickness of about one inch.
Divide the other ingredients into four equal parts and work into the dough in the following way: spread two ounces of lard evenly on the dough and cover with an ounce of currants and half an ounce of peel.
Sprinkle with half an ounce of sugar and a little flour and then fold the dough in two, covering the fat, fruit, etc.
Roll out again to its original oblong shape, spread on it the proportion of lard, fruit etc and fold.
Repeat this process twice again, handling the dough as lightly as possible.
Then put the dough on a shallow tin or tray and bake in a fairly hot oven for approximately one hour.
Cut into small squares, spread with butter and serve hot or cold, as desired.
Ton Pentre, Glamorgan.
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