Ingredients Jump to Instructions ↓

  1. 8 oz Plain flour

  2. 1/4 ts Bicarbonate of Soda

  3. 1/2 ts Cream of Tartar

  4. 1/2 ts Salt

  5. 3 oz Lard

  6. 3 oz Currants

  7. Milk

Instructions Jump to Ingredients ↑

  1. Lightly grease a large thick based frying pan or girdle.

  2. Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut into small pieces, and rub in with the fingertips until mixture resembles fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a fork until just mixed to a soft dough. Place frying pan over a low heat.

  3. Turn out onto a floured board and knead lightly. Roll out to a circle, 8 inches diameter. Place in frying pan and cook until golden brown on underside - about 15 minutes. Turn with a fish-slice; lightly press down edges with the slice and cook on the other side for a further 8 to 10 minutes.

  4. Remove from pan. Split in half with a sharp knife, spread half with butter, sandwhich together and cut into wedges. Serve hot.

  5. From:- ‘The Cupboard was Bare’ Some recipes for ‘Empty Larder days’ by Sylvia Percival (my wife)

  6. This is a recipe we picked up when we were living in County Durham -

  7. Northern England. Very popular because it’s cheap, simple, filling, and delicious.


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