| ¾oz
fresh yeast |
1½oz
raisins |
| 1
pint warm milk |
1
tablespoon sugar |
| 12oz
flour |
2
tablespoons chopped lemon peel |
| 1oz
lard |
1
large apple chopped into small pieces |
| pinch
of cinnamon |
|
| 3oz
currants |
|
| Pinch
of salt |
|
| Crumble
the yeast into a little of the warm milk, let it froth. Warm
the flour. Melt the lard in the rest of the milk. Pour the yeast
into a well in the centre of the flour, add the lard and milk,
let it rise for a few minutes. Add the rest of the ingredients
and beat to a stiff batter. Leave to rise for 1 hour in a warm
place. Fry tablespoons of the batter in dripping, turning when
the underside is browned. Sprinkle with sugar and eat while
hot. |
|
