| 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 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3706
Calories From Fat: 1159
Total Fat: 131.6g
Cholesterol: 269.4mg
Sodium: 101.5mg
Potassium: 1198mg
Carbohydrates: 538.9g
Fiber: 26g
Sugar: 10.2g
Protein: 86.7g