Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 191

All over England there are to be bought small traditional tea-breads similar in type but differing more or less in varying districts.

There are for example: Surrey Manchets still made at Guildford and Chertsey; Cornish splits; Devonshire Chudleighs; Bath whigs; Hawkshead wiggs; Yorkshire oven cakes; Norfolk rusks; Kentish huffkins to be found at Maidstone and Elham, near Canterbury, and many others. There are almost if not quite as many varieties of whigs or wiggs (as they are spelt in different districts) as there are of Scotch scones — the plain lighter variety of which they much resemble. They are very good indeed eaten either hot or cold; and are quite easily made.

Huffkins are simply thick flat oval cakes of light bread; with a hole in the middle:

INGREDIENTS: Plain flour 1 lb.; lard 1 oz.; sugar 1 teaspoonful; salt 1/2 teaspoonful; compressed yeast 1 oz.; about 2 1/2 gills of warm milk and water. It is impossible to give the exact quantity of liquid as some flours take up more than others.

TIME: to rise 1 hour; time to ‘prove’ 1/2 hour; to bake 15 to 20 minutes according to size in a fairly hot oven (Regulo No. 7 in the Junior New World cooker is a good heat 375° to 385°F.).