- 200 g plain flour
- 1 heaped tsp baking powder
- 80 g lard or beef dripping, diced
- 1 tbsp soft brown sugar
- splash of milk
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place a sieve over a large mixing bowl. Spoon the flour and baking powder into the sieve and shake into the bowl. Add the dripping. Using your fingertips, rub the dripping into the flour. Then add the sugar and continue to mix thoroughly. This should result in a rough rocky texture.
Add the milk, a little at a time to make a stiff dough. Shake a little flour onto a work surface. Shape the dough into a roll or log. Place on a greased baking tray and bake in the oven at 200°C/Gas mark 6 for about 20 minutes or until well risen and golden brown.
Serve immediately with your favourite jam.