Here's a recipe for Huffkins, until we find a bap one.

Contributed by our school secretary, J Chaffey, to our school cookbook (copies still available) Sorry it's metric, but we were under compulsion. It's a straight translation, though.

1.5 g fresh yeast or 1 1/2 teaspoons dried yeast and a pinch of sugar

225 g mixed warm milk and water

450 g plain flour (it doesn't say it should be bread flour)

1 teaspoon salt

2 teaspoons sugar

50 g butter, diced

Preheat the oven to 425 F or 220 C.
Grease two baking sheets.
Blend the yeast with the milk and water, or, if using dried, sprinkle it into the milk and water with the pinch of sugar and leave for 15 minutes until frothy.
Put the flour, salt and sugar into a bowl, and rub in the butter. Make a well in the centre and add the liquid. Beat together well to form a dough that leaves the sides of the bowl clean.
Turn onto a floured surface and knead well for ten minutes until smooth and elastic.
Place in a clean bowl and cover with a clean tea-towel (what you dry dishes with, or similar, not the fluffy sort), leaving it to rise in a warm place for one hour or until it has doubled in size.
Divide it into twelve and roll by hand into oval cakes about half an inch thick. Place on the baking sheets, cover, and leave for about 30 minutes until doubled in size.
Make a deep thumb mark in the centre and bake for 15-20 minutes, wrap in a warm tea-towel and leave to cool. This keeps the crust soft.

Penny