English Cream Scones

2 Cups of Flour
1/2 Cup of Sugar
1 Tablespoon of Baking Powder
1/2 teaspoon of salt
6 Tablespoons (3/4 of a stick) of butter
1 Cup of whipping cream
1/2 Cup of Dried Currants or Crannies ( Not Essential )

425 degree oven.

Mix the flour, sugar, baking powder and salt in a large bowl. Cut the butter into tiny pieces and add to the mixture. Using your hands, break up the butter into even smaller pieces while tossing with the flour until the largest pieces are no bigger than a pea. Make a well in the center of the mixture and pour the cream into the well. Using your hands, mix by hand until the dry ingredients are all moistened. Gather into a ball and place on a lightly floured board. Knead 10 times, pushing the dough with the heel of your hand and folding over until the dough is smooth. Pat the ball into a 9-inch circle about 1/2 to 3/4 inch thick. Cut into 8 to 12 wedges like a pizza Put the triangles on an ungreased cookie sheet. Brush the top with a little milk and sprinkle with sugar or cinnamon-sugar. Bake for 15 minutes or until golden brown and still slightly moist in the center Eat while warm excellent with cream and jam

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Fried Bread

Heat your deep fat frier or a frying pan with fat in to full cooking temperature

take your slice of bread and drop it in the fat, making sure both sides are covered, cook until its golden brown, remove from fat and place on a bit of kitchen paper to let excess fat drain, eat with sausage, bacon, eggs, fried tomatoes etc, best kept seperate to keep it crispy

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Toad In The Hole  

Ingredients
1 1/2 cups plain flour
2 large eggs
1 pint milk (or half a pint of milk and half a pint of water)
8 sausages

Method
- Arrange the sausages in a baking tin.
- Make a smooth batter by beating the eggs into the flour and gradually adding the milk.
- Pour the batter over the sausages and cook until risen and golden at 220 degrees centigrade for about 30-40 minutes.
- Serve with onion gravy.