British Recipes > Kent Huffkins
2 1/2 gills warm milk and water combined
1 teaspoon sugar
1 level tablespoon fresh yeast
1/2 teaspoon salt
1 tablespoon lard
(see measure conversions for more information)
- Cream the yeast and sugar in another basin.
- Add the milk and water.
- Then pour this mixture onto the flour and make a light dough.
- Stand in a warm place for 1 hour to rise.
- Knead well.
- Divide into three oval cakes about 1/2 inch in thickness.
- Make a hole in the middle.
- Flour the cakes and place on a warm tin.
- Leave in a warm place to prove until well risen.
- Bake in a hot oven 200oc/400of/gas mark 7 for about 10 - 20 minutes, according to size.
- Take out and wrap the cakes in a warm cloth until cool.
- This will keep the crust soft and tender.
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How to make Kent Huffkins:
An old recipe for a type of yeast cake that was traditionally made in Kent, south east England.
Ingredients
8 cups plain/all purpose flour2 1/2 gills warm milk and water combined
1 teaspoon sugar
1 level tablespoon fresh yeast
1/2 teaspoon salt
1 tablespoon lard
(see measure conversions for more information)
Method
- Sift the flour and salt and rub in the lard.- Cream the yeast and sugar in another basin.
- Add the milk and water.
- Then pour this mixture onto the flour and make a light dough.
- Stand in a warm place for 1 hour to rise.
- Knead well.
- Divide into three oval cakes about 1/2 inch in thickness.
- Make a hole in the middle.
- Flour the cakes and place on a warm tin.
- Leave in a warm place to prove until well risen.
- Bake in a hot oven 200oc/400of/gas mark 7 for about 10 - 20 minutes, according to size.
- Take out and wrap the cakes in a warm cloth until cool.
- This will keep the crust soft and tender.
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If you have a question or comment relevant to this page, then please post it below.
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