2 cups (225 g) self raising (self rising) flour
pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 tbls (25 g) caster sugar (superfine granulated)
about 2/3 cup (5 fl oz.) 150 ml milk
sweetened cooked fruit, eg. plums, blackberries and apples, apricots, gooseberries
milk to glaze
pinch of salt
1/2 stick (2 oz) 50 g butter or block margarine
2 tbls (25 g) caster sugar (superfine granulated)
about 2/3 cup (5 fl oz.) 150 ml milk
sweetened cooked fruit, eg. plums, blackberries and apples, apricots, gooseberries
milk to glaze
method
1. Sift the flour and salt, rub in the fat to the texture of fine crumbs and stir in the sugar.
2. Make a well in the centre and add sufficient milk to give a soft but manageable dough.
3. Turn it on to a lightly floured board, knead lightly and roll out the dough to 1 cm (1/2 in) thick; cut out rounds with a 4 - cm (1 1/2-in) fluted cutter.
4. Place enough cooked fruit in an ovenproof dish, to half-fill it. Arrange the rounds overlapping round the edge of the dish and glaze them with a little milk.
5. Bake in the oven at 220°C (425°F) mark 7 for 10-15 minutes, until the topping is golden brown.
2. Make a well in the centre and add sufficient milk to give a soft but manageable dough.
3. Turn it on to a lightly floured board, knead lightly and roll out the dough to 1 cm (1/2 in) thick; cut out rounds with a 4 - cm (1 1/2-in) fluted cutter.
4. Place enough cooked fruit in an ovenproof dish, to half-fill it. Arrange the rounds overlapping round the edge of the dish and glaze them with a little milk.
5. Bake in the oven at 220°C (425°F) mark 7 for 10-15 minutes, until the topping is golden brown.
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