Cornish Splits
2 ozs lard
1lb white flour
1tsp salt
1oz yeast
1tsp castor sugar
1/2 pt milk
Warm the milk. Cream the sugar and yeast together and mix with the milk, Sieve together the flour and salt, rub in the lard and add all this to the liquid mixture to form a soft dough. Knead thoroughly leave in a warm place to rise, knead again and then shape into round buns. Lightly flour a baking tray, leave to prove once more, then bake for about 15mins at 400F.
splits can be served hot, cut open and buttered or cold with clotted cream and jam.
Saffron cake
1/2 dram saffron
2lbs flour
1lb butter
2ozs candied peal
pinch of salt
4ozs sugar
1lb currents
1oz yeast
warm milk
Cut up the saffron and soak overnight by adding a little boiling water, which it will flavour and stain a bright orange. Rub the butter in the flour, add the salt, sugar, finely chopped peal and currants. Warm a little milk and pour it over the yeast and one teaspoonful of sugar in a basin. When the yeast rises, pour it into a well in the centre of the flour. Cover it with a sprinkling of the flour and when the yeast rises through this and breaks it, mix the whole by hand into a dough, adding milk as needed as well as the saffron water. Leave in a warm place to rise for a little while. Bake in a cake tin for about one hour at 350F.