• 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