• 450 g/1 lb plain flour
• 1 level teaspoon salt
• 1 level teaspoon bicarbonate of soda
• 1 level teaspoon cream of tartar
• 25 g/1 oz butter or lard
• 3 dl/½ pint buttermilk

Sift the flour, salt, bicarbonate of soda and cream of tartar into a large basin. Add the butter and rub into the dry ingredients. Make a well in the centre and stir in the buttermilk.

Turn out and knead lightly on a floured surface. Shape quickly into a round loaf, about 5 cm (2 in) thick. Place on a floured baking sheet and score the top lightly three times with a sharp knife. Place in the centre of a moderately hot oven (200 °C., 400 °F., Gas Mark 6) and bake for 35–40 minutes or until well risen and brown. Leave until cold. Serve sliced with butter.