15 September 2015
My fella’s mum gave me some 1920’s Victorian Education Department cooking cards the other day. I thought it might be fun to make a few of the recipes. Being from that era and from the Education Department, I figured they’d be super simple with affordable ingredients.
I thought it was going to be a tough choice to decide which one to have a go at first. But once I flicked through the cards and landed upon a recipe for something called puftaloons, the decision was made.
Essentially these things are like fried scones. They were so great for our chilly afternoon and Pep got to do some cutting out and rolling. If you, like us, have been cast back into winter, these would be the perfect after school snack. They’ll fill and warm your belly.
WHAT YOU NEED
- 230g / 8oz self raising flour
- 225ml / 7.5fl oz milk
- pinch of salt
- butter and oil for frying
WHAT YOU NEED TO DO
- Whisk the flour and salt together.
- Add milk and form a dough.
- Lightly knead the dough on a floured surface.
- Roll the dough out to about 7mm / 1/4″ thick and cut out with a round cookie cutter.
- Heat butter and oil in the frying pan.
- Once hot place your puftaloons in the pan and cook until golden brown on each side.
- We covered ours with maple syrup and then had some with lemon curd. You can also have honey, or some jam and cream too. YUM!