Got an honourable mention in the Sunday Times Recipes (reference)
Ingredients:
2 ½ lb (1.1 kg) flour
¾ lb (340 g) butter
¾ lb (340 g) sugar
½ lb (230 g) currants
2 oz (60 g) peel
2 oz (60 g) carroway seeds
1 oz (30 g) ground ginger
1 pint (600 ml) milk
Method:
Mix butter with all the dry ingredients then moisten with milk
Put mixture in a well-greased tin and bake in a moderate oven
Submitted by Sarah A. Cole, Riverside-road, East Fremantle