BARM CAKE recipe
1lb strong white flour. 1 teaspoon salt. 2oz lard
2 teaspoons granulated sugar. 1oz fresh yeast
10 fl oz warm milk and water, mixed.
Sift the flour and salt into a large mixing bowl and rub in the fat until the mixture resembles breadcrumbs.
Add half the sugar, Cream the yeast with the remaining sugar and add to the warm liquid. Leave until frothy; about 5 minutes. Pour the liquid into the flour and work to a soft dough. Turn out onto a floured surface and knead until smooth and elastic.
Place in a lightly oiled bowl, cover with clean tea towel and leave to rise in a warm place for 1 hour.
Knead the dough again and divide into 10 pieces. Shape into rounds and flatten them with rolling pin until about half an inch thick, make a dimple with finger in the center of each, and place on a greased baking tin.
Cover with a clean tea towel and leave in a warm place to prove for 20 minutes.
Meanwhile, set your oven to 450F or Mark 8. Sprinkle each roll with a little flour and bake for 20 minutes, or until just nicely coloured. Wrap in a clean tea towel to keep them soft as they cool.
I have used this recipe for years, it was given to me by my Mother who made the best Balm Cakes going.. DO NOT RUSH MAKING THEM