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8 ounce Flour
¼ teaspoon Bicarbonate Of Soda
½ teaspoon Cream Of Tartar
½ teaspoon Salt
3 ounce Lard
3 ounce Currants
6 tablespoon Milk
Lightly grease a large thick based frying pan or griddle. Sift flour, bicarb, cream of tartar and salt into a bowl. Add cut up lard and rub in with the fingertips until mixture resembles fine breadcrumbs. Add currants and 6 tb milk; stir with a fork until just mixed to a soft dough. Place frying pan over a low heat.
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, 15 minutes. Turn with a fish slice; lightly press down edges with the slice and cook on the other side a further 8 to 10 minutes.
Remove from pan. Split in half with a sharp knife, spread half with butter, sandwhich together and cut into wedges. Serve hot.
¼ teaspoon Bicarbonate Of Soda
½ teaspoon Cream Of Tartar
½ teaspoon Salt
3 ounce Lard
3 ounce Currants
6 tablespoon Milk
Lightly grease a large thick based frying pan or griddle. Sift flour, bicarb, cream of tartar and salt into a bowl. Add cut up lard and rub in with the fingertips until mixture resembles fine breadcrumbs. Add currants and 6 tb milk; stir with a fork until just mixed to a soft dough. Place frying pan over a low heat.
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, 15 minutes. Turn with a fish slice; lightly press down edges with the slice and cook on the other side a further 8 to 10 minutes.
Remove from pan. Split in half with a sharp knife, spread half with butter, sandwhich together and cut into wedges. Serve hot.
