Pies, Puddings and Pottages

Preheat the oven to 180C/350F/gas 4.

Line the cake tin with baking paper.

Sift the flour into the large mixing bowl, add the butter and lard and rub in until the mixture resembles fine breadcrumbs.

Add the sugar and fruit and stir in thoroughly.

Add the milk and mix into a soft, stiff dough.

Press into the cake tin, pushing firmly into the corners.

Use a wetted spoon to smooth the surface.

Score the top of the cake with a sharp knife, making criss-cross diagonal lines.

Place in the preheated oven and bake for 35-40 minutes, or until golden brown and a skewer inserted in the middle comes out clean.

Remove from the oven and allow to cool in the tin for 15 minutes before removing the cake from the tin.

Transfer to the cooling rack and cool to room temperature.

To serve, use a serrated knife to cut into squares.