This is one of my mother’s recipes and a favourite of my Dads.

I find it harder to make these days by hand, so use a food mixer for blending.

As you can see, my mother was an old pro at cooking and a lot of her measurements were by eye. So you will need to use your judgement on the ingredients that aren’t measured.


  • 8 tablespoons (125ml) Self Raising flour
  • 4 oz (100g) marg
  • 2 oz (50g) lard
  • 6 level tablespoons of sugar
  • mixed dried fruit
  • milk
  • 1 Egg (beaten) to brush with


  • Preheat the oven to 180/190C or 50/75F/Gas mark 4/5
  • Grease an 8 x 12″ baking tin
  • Rub the marg, lard and flour together
  • Add the sugar and fruit
  • Mix with milk to a soft slightly sticky dough
  • Roll out and place in the baking tin
  • Beat the egg and a splash of milk and then use to brush the top of the shortcake mixture
  • Bake 25/30 minutes or until golden brown. (Use a skewer to check it is cooked through)

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