Kentish Huffkins

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • lb plain flour
  • teaspoons Salt
  • ½oz yeast
  • 1 teaspoon caster sugar
  • ¾ pint warm milk and water
  • 2oz lard


    Sift the flour and salt into a warm bowl. Cream the yeast and sugar and add the warm liquid. Make a well in the centre of the flour and work in the yeast mixture. Knead to a soft dough. Cover and leave in a warm place until double in size. Rub in the lard and leave to rise again. Divide into pieces weighing 2oz and roll into balls with the hands. Roll out flat about one inch thick and leave on a baking tin for twenty minutes to prove. Bake at 425°F, 220°C, gas mark 7 for fifteen minutes. Turn over and continue baking for ten minutes.