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.
Serving size: Complete recipe
Calories 2455 Calories from Fat 693
% Daily Value*
Total Fat 77 g118.7%
Saturated Fat 31.9 g159.7%
Trans Fat 0 g
Cholesterol 101.9 mg34%
Sodium 7896.1 mg329%
Total Carbohydrates 371 g123.6%
Dietary Fiber 14.3 g57.4%
Sugars 31.2 g
Protein 64 g128.3%
Vitamin A 9.8% Vitamin C 0.05%
Calcium 208.3% Iron 127.8%
*Based on a 2000 Calorie diet