Preparation info

  • 4–6

    cakes
    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Ingredients

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

Method

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