275 g plain flour
110 g butter; diced
75 g lard; diced
50 g caster sugar
225 g dried figs; chopped
75 g walnuts; chopped
50 g currants
50 g raisins
150 ml water
milk; to glaze
Yield: 12 cakes
Pre-heat oven to 190 C / 375 F / Gas 5. Put the flour in a bowl and rub in the butter and lard until the mixture resembles fine breadcrumbs. Stir in the sugar and enough water to bind. Chill while preparing the filling. Put the figs, walnuts, currants, raisins and water into a saucepan and cook, uncovered, stirring continuously, until the water has evaporated and the fruit mixture is soft and thick. Leave to cool. Divide the dough in two. Roll out one half to fit a shallow 18 x 27 cm tin. Spread the fruit mixture over the dough, then roll out the remaining dough and use to cover the filling. Seal the edges well and mark into 12 squares. Brush the top with milk to glaze. Bake for 40 minutes until golden brown. Leave to cool, then cut into the marked squares.