Sly cakes, or 'cheats', as they were sometimes called, got their name because of their deceptive appearance. On the outside they look plain and uninteresting. But concealed inside is a rich filling of figs, currants, nuts and raisins.
MAKES 12
275 g (10 oz) plain flour
pinch of salt
100 g (4 oz) butter, diced
75 g (3 oz) lard, diced
50 g (2 oz) caster sugar
225 g (8 oz) dried figs, chopped
75 g (3 oz) walnut pieces, chopped
50 g (2 oz) currants
50 g (2 oz) raisins
fresh milk, to glaze
1. To make the pastry, put the flour and salt into a bowl, then rub in the butter and lard until the mixture resembles fine breadcrumbs. Stir in the sugar and enough water to bind the mixture together. Chill while preparing the filling.
2. Put the figs, walnuts, currants and raisins into a saucepan with 150 ml (1/4 pint) water and cook, uncovered, stirring continuously, until the water has evaporated and the fruit mixture is soft and thick. Leave to cool.
3. Divide the dough into two, and roll out one half to fit a shallow 18 x 28 cm (7 x 11 inch) 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 a little milk to glaze.
4. Bake at 190°C (375°F) mark 5 for about 40 minutes, until golden brown. Leave to cool, then cut into the marked squares.
