| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cornish | Cornish | 1 | servings |
INGREDIENTS
| 2 | oz | Trex; (or lard) |
| 1 | lb | White flour |
| 1 | ts | Salt |
| 1 | oz | Yeast |
| 1 | ts | Caster sugar |
| 1/2 | pt | Milk |
INSTRUCTIONS
Warm the milk. Cream together the sugar and they yeast, and mix with the milk. Sieve the flour and salt together, rub in the Trex, and add to the liquid mixture to form a soft dough. Knead thoroughly and leave in a warm place to rise. Knead again and shape into round buns. Lightly flour a baking tray, put the buns on the tray, and leave to rise for another hour. Bake for about 15 minutes at 400F. Converted by MC_Buster. NOTES : This is a traditional Cornish recipe. Serve the splits hot and buttered, or cold, with clotted cream and jam. Converted by MM_Buster v2.0l.
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