Preparation info

  • 4–6

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 oz. sugar
  • ½ pt. warm milk
  • 2–3 oz.


Sift warm flour and salt and rub in the fat. Cream the yeast with the sugar, add the warm milk to it and mix with the flour and fruit to a light elastic dough. Put to rise to double its size. Divide risen dough into 4–6 pieces, knead each into a round and roll out to the size of a tea plate. Place on greased baking sheets, prick the top neatly, and allow to prove for 15 min. Bake in a hot oven