Ingredients

one and a half pints milk
one dessertspoonful rennet
two tablespoonfuls sugar
one eg
three ounces currants
one teaspoonful spice
short-crust pastry

Method

Warm the milk, add the rennet and stir evenly.
Allow to cool and set.
Drain the curd through a muslin bag and add it to the beaten egg, sugar and currants.
Roll out pastry into rounds.
Spread the mixture fairly thickly over one half of each round and fold the remainder of the pastry over it to make a small turn over.
Seal the edges and bake on a fairly hot bakestone.

These cakes were baked by the Gower housewives, more especially on the farms when they had a plentiful supply of milk.
Gower Peninsula.