Lancashire Cake - cooking recipe

Ingredients

Pastry
1 lb lard
7 cups flour
3 tablespoons sugar
3 teaspoons baking powder
1 egg
1 tablespoon vinegar
1 cup water (approx)
Filling
2 cups raisins
1 cup brown sugar
1/2 cup butter (about 1/4 cup per rectangle)
2 teaspoons ground cinnamon

Preparation

For short pastry, mix dry ingredients together.
Cut in lard and work until very fine (like pea-meal) Make a well in the centre. Add about a teaspoon of salt.
Beat egg and vinegar in measuring cup.
Fill to one cup mark with cold water.
Mix with dry ingredients.
Add more water if required.
Knead lightly on a floured board til smooth.
Divide into two balls of pastry.
Roll each into rectangles on a floured board (about 1/4 inch thick).
Butter one half.
Sprinkle with brown sugar and cinnamon.
Add raisins leaving a rim around the edge of the half rectangle.
Brush edges with water.
Fold over other half of unbuttered pastry.
Seal edges of pastry.
Place on a flat greased cookie sheet. Roll slightly with rolling pin until the raisins appear opaque through the pastry.
Brush with egg-wash and sprinkle top with sugar.
Repeat with the other ball of dough.
Bake 350F for approx 25-30 mins until golden brown.
Cut in squares.
Store in tightly covered container. Freezes well.