Butter Crust

For Boiled Puddings

• 1 lb. plain flour
• pinch of salt
• 6 oz.

Sift the flour and salt and, using a knife, mix to a smooth paste with cold water, adding the water gradually. Roll out thinly. Place the butter over it in small pieces and dredge lightly with flour. Fold the pastry over, roll out again.

Use as required.