Into a large bowl sift the flour. Make a depression in the centre and pour into it the yeast cake dissolved in a little milk. Let this remain until the milk and yeast have risen a little. Stir in the surrounding flour together with the eggs, butter, sugar, salt and lukewarm milk. Knead the whole into a smooth dough.
Roll this out very lightly on a well-floured board, brush over with a feather dipped in melted butter and strew thickly with chopped almonds, sultanas and currants. Next fold over about three fingers' width of the dough. Brush the upper surface of this fold with melted butter and strew with mixed fruit and almonds. Fold over again and repeat the operation until the whole of the dough is folded up in layer somewhat resembling a flattened, roley poley pudding. Brush the top well with another feather dipped in beaten egg and cut the whole into thick slices or fingers. Let them stand for half an hour and then bake for an hour in a rather slow oven.