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  Dried yeast 2 Teaspoon
  Lukewarm milk 1 Pint (300 ml)
  Self raising flour 1 Pound (450 g)
  Caster sugar 1 Teaspoon
  Salt 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.

Recipe Summary

Cook Time: 
20 Minutes

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