This recipe was found in an old hand-written book of Yorkshire family favourite dishes. The cook concludes ‘These are very good toasted, cut in two and buttered.’ As Yorkshire cooks are not prone to exaggeration (well, not much), you can bet your boots, these will be ‘very good’.
- 12 oz (240 g) plain flour
- 4 oz (113 g) suet
- pinch of salt
- ‘A small piece of lard in hot milk’
- Half a teaspoon of baking powder
- Mix flour, chopped suet,salt and baking powder together
- Melt the lard in the hot milk and add gradually to the remainder of ingredients, just enough to give you a firm dough
- Roll it out and cut into 4 cakes
- Bake the cakes in a hot oven, turning them once, until both sides are golden brown
- Cut them in two, butter them – and enjoy!