| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cornish | Cornish | 1 | servings |
INGREDIENTS
| 1 1/2 | lb | Flour; (680gm) |
| 4 | oz | Butter; (110gm) |
| 1 | oz | Lard; (25gm) |
| 1 | oz | Yeast; (25gm) |
| 1/2 | ts | Sugar |
| 1/4 | pt | Warm water; (140ml) |
| 1/4 | pt | Milk; (140ml) |
| Cream | ||
| Jam |
INSTRUCTIONS
Put the yeast, sugar and 1 teaspoon flour in a basin, pour on the warm water, mix well and leave in a warm place for 15 minutes. Sieve the flour into a large basin and leave in a warm place. Heat the milk gently, add the lard and butter, leave to melt. Make a well in the middle of the flour and gradually pour in the yeast water and the warmed milk, and butter and lard, mixing all into a soft dough. Leave in a warm place for 1 1/2 hours to rise. Knead for 4 minutes, roll out 1/2in (12mm) thick. Cut in pieces and form into small balls about the size and shape of a tangerine or small rissole. Bake in a moderate oven for 20 to 30 minutes until golden brown. Serve cold, split in half, filled with Cornish clotted cream and jam, especially raspberry. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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