INGREDIENTS

INSTRUCTIONS

Lightly grease a large thick based frying pan or girdle.
Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut
into small pieces, and rub in with the fingertips until mixture resembles
fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a
fork until just mixed to a soft dough. Place frying pan over a low heat.
Turn out onto a floured board and knead lightly. Roll out to a circle, 8
inches diameter. Place in frying pan and cook until golden brown on
underside - about 15 minutes. Turn with a fish-slice; lightly press down
edges with the slice and cook on the other side for a further 8 to 10
minutes.
Remove from pan. Split in half with a sharp knife, spread half with butter,
sandwhich together and cut into wedges. Serve hot.
From:- "The Cupboard was Bare" Some recipes for "Empty Larder days" by
Sylvia Percival (my wife)
This is a recipe we picked up when we were living in County Durham -
Northern England. Very popular because it's cheap, simple, filling, and
delicious.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“When you get to your wit’s end, you’ll find God lives there.”