Pies, Puddings and Pottages

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

Transfer to the measuring jug, whisk in the yeast and sugar and leave for 20 minutes to activate the yeast and create a frothy head (barm).

Sift the flour and salt into the large mixing bowl, make a well in the centre and add the barm mix.

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

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

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

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

Divide into 10 equal pieces. Weigh each piece to check the sizes are equal. Roll into balls and use the palm of your hand to flatten them slightly.

Scatter polenta onto the baking sheet.

Place the barm cakes onto the baking sheet and loosely cover with the clean tea cloth.

Prove at room temperature until doubled in size, about 45 minutes.

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

Place the barm cakes into the centre of the oven and bake for 25 minutes. Check after 15 minutes that the tops of the barm cakes aren’t burning. If they are, place a piece of kitchen foil over them.

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

Traditionally the ‘cakes’ are cut in half horizontally and filled with chips, ideally from a fish and chip shop.