| 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.
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