Sieve the flour and salt into a bowl, rub in the lard, put in a warm place. Cream the yeast and the teaspoon of sugar. Make a well in the flour with a wooden spoon, add the fruit and sugar, the creamed yeast and some of the milk. Draw the flour down into the well and gradually add more milk and flour to make a soft dough. Cover the basin qith a cloth and leave in a warm place to rise to the top of the bowl (about 1 hour).

Turn out when risen on to a floured board and knead. Divide into 6 pieces, kneading each, and roll out about half an inch thick. Leave on a greased baking sheet to prove until double the height, and spongy. Bake in a hot oven of about 15 minutes.