Rubbed-in method
An open texture is achieved as the fat is lightly worked into the flour between the fingertips and thumbs, trapping air as it falls. Block margarine or butter may be used for these cakes. Soft margarine will not give the correct or support the fruit used. Cakes prepared by this method are easy to make and ideal for the less experienced cook.
| 1 | Sieve or mix together flour, salt and spice (if using) in a mixing bowl. Add the fat and cut into small pieces. |
| 2 | Rub fat and flour between fingertips until mixture resembles fine bread crumbs, then stir in the sugar, fruit and any flavourings. |
| 3 | Make a well in the centre, add beaten egg and any milk, water or syrup that any be included in the recipe. Mix well then bake as directed. |
