posted by Lisa UK 09-10-101 11:59 AM
Sally Lunns
Yeast batter:
Plain flour - 75g (3 oz)
Caster sugar - 1 tsp
Dried yeast - 2 tsp (or 15g (½ oz) fresh yeast)
Milk - 150 ml (¼ pint) plus 3 tbsp, hand-hot (warm if using fresh yeast)
Dough
Plain flour - 175g (6 oz)
Mixed spice - 1 tsp
Caster sugar - 25g (1 oz)
Butter - 25g (1 oz), melted
Egg - 1
Pre-heat oven to 220 °C / 425 °F / Gas 7. Butter a 15 cm (6 inch) deep round cake tin with melted butter. Line the base and sides with greaseproof paper.
Place batter ingredients in a large bowl. Beat well with a wooden spoon until smooth. Leave in a warm place until frothy for about 20 minutes.
Add the dough ingredients to the batter. Beat well with a wooden spoon until smooth. Pour into the tin and cover. Leave to rise until doubled in size.
Uncover tin and bake for 35 minutes, until golden brown. If the top becomes too brown before the end of the cooking time, cover with greaseproof paper.
Remove from the tin and leave to cool on a wire rack. Serve warm or cold, cut into slices and buttered.