Pies, Puddings and Pottages

Place the milk in the small saucepan and heat to 30C/86F.

Transfer into the measuring, whisk in the yeast and teaspoon of sugar and leave to stand for 10 minutes to activate the yeast.

Wash and dry the small saucepan.

Sift the flour and salt into the large mixing bowl.

Melt the butter in the small saucepan and allow to cool slightly.

Add the beaten egg to the yeast and milk mixture and whisk in.

Make a well in the centre of the flour and pour the yeast and egg mixture into it followed by the melted butter.

Use your hands to bring everything together to a sticky dough.

Turn the dough out onto the lightly floured work surface and knead for 10 minutes until silky and elastic.

Wash and dry the mixing bowl and lightly oil before placing the dough in it. Cover with clingfilm and allow to prove for 2 hours or until doubled in size.

Scatter polenta over the baking sheet.

Turn the risen dough onto the lightly floured work surface and knock back.

Roll the dough out to 2cm thick and cut rounds out with the pastry cutter.

Use a knife to press indentations into the top of the manchets in a diamond pattern.

Cover with the clean tea cloth and leave to rise for half an hour or until doubled in size.

Preheat the oven to 200C/400F/gas 6.

Place the manchets in the preheated oven and bake for 15-20 minutes. Check that the tops of the manchets aren’t getting too brown (they should be golden). If they are, place a piece of kitchen foil over the top.

Remove from the oven and place on the cooling rack and allow to cool to room temperature.