| 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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