Sussex Plum Heavies Recipe
Summary
MethodBaked
Ingredients
| 8 oz self-raising flour | ||
| Salt | 1 Pinch | |
| Pinch of ground cinnamon | ||
| Lard | 3 Ounce | |
| Margarine | 3 Ounce | |
| Currants | 4 Ounce, cleaned | |
| Soft brown sugar | 2 Ounce | |
| Milk | 4 Fluid Ounce | |
| Beaten egg to glaze | ||
Directions
These are said to have been eaten in the open by shepherds and woodmen. Originally they were made with plain flour, which meant that they were indeed "heavy". By using self-raising flour, the result is a cross between a scone and flaky pastry. They are best eaten the day that they are made.
Sift the flour, salt and cinnamon into a bowl. Mix the fats together and rub one quarter into the flour. Add the currants and sugar and mix to a soft manageable consistency with the milk. Knead the dough lightly on a floured board and roll out to an oblong about 3 0 by 10 cm (12 by 4 inches).
Mark the dough into three and flake one-third of the remaining fat over the top two-thirds of the dough. Fold the bottom third up and the top third down and roll out to the original size. Repeat twice more until all the fat has been used. Leave to rest in the refrigerator for 1 hour.
Roll out the dough to 6 mm (1/4 inch) thick and stamp out 5 cm (2 inch) rounds. Remove a 1 cm (1/2 inch) hole from the centre of each round. Place on lightly greased baking sheets and brush with beaten egg. Bake in a preheated very hot oven (230°C/450°F, Gas Mark 8) for about 7 minutes, then reduce the heat to moderately hot (190°C/375°F, Gas Mark 5) and bake for a further 5 minutes. Makes 24
Sift the flour, salt and cinnamon into a bowl. Mix the fats together and rub one quarter into the flour. Add the currants and sugar and mix to a soft manageable consistency with the milk. Knead the dough lightly on a floured board and roll out to an oblong about 3 0 by 10 cm (12 by 4 inches).
Mark the dough into three and flake one-third of the remaining fat over the top two-thirds of the dough. Fold the bottom third up and the top third down and roll out to the original size. Repeat twice more until all the fat has been used. Leave to rest in the refrigerator for 1 hour.
Roll out the dough to 6 mm (1/4 inch) thick and stamp out 5 cm (2 inch) rounds. Remove a 1 cm (1/2 inch) hole from the centre of each round. Place on lightly greased baking sheets and brush with beaten egg. Bake in a preheated very hot oven (230°C/450°F, Gas Mark 8) for about 7 minutes, then reduce the heat to moderately hot (190°C/375°F, Gas Mark 5) and bake for a further 5 minutes. Makes 24
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