Potato Cakes (Devonshire English)

Dough of mashed potato with flour, dried fruit, sugar and butter, formed into a large thin round and baked. This recipe is believed to have originated in Devonshire.

1 cup (8 oz) warm freshly mashed potatoes (250g)
1 cup (8 oz) self-raising flour (250 g)
¾ cup (6 oz) beef suet, chopped (170 g)
¾ cup (6 oz) large seedless raisins or currants (170 g)
1 tsp. sea salt
1 Tbsp. sugar

Preheat oven to 325°F (165°C/140°C fan, Gas Mark 3).

Put all the ingredients into a bowl and mix well with the fingers, rubbing the potato in. Add enough milk to make a soft dough, turn it into a pie-dish.

Make sections for easy cutting and bake until nicely browned top and bottom, about 1½ hours.

Serve hot.