Cornish Splits Or Tuffs
|Dried yeast||2 Teaspoon|
|Lukewarm milk||1 Pint (300 ml)|
|Self raising flour||1 Pound (450 g)|
|Caster sugar||1 Teaspoon|
|Lard||2 Ounce (50 g)|
Mix the yeast with the milk and leave in a warm place until frothy.
Sift the flour, sugar and salt into a bowl and rub in the lard.
Add the yeast mixture and mix to a soft workable dough.
Leave to rise in a warm place for about 1 hour.
Divide the dough into 28 portions and shape them into balls.
Arrange them on baking sheets and flatten them slightly.
Leave to prove for 5 to 10 minutes.
Bake in a preheated moderately hot oven (200C/400F, Gas Mark 6) for 15 to 20 minutes.