Pies, Puddings and Pottages

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

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

Sift the flour and salt into the large mixing bowl and rub in the lard until you have a fine breadcrumb consistency. You can do this in a food processor if you want to save time.

Make a well in the centre of the flour and pour in the yeast mixture.

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

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

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

Scatter the baking sheet with polenta.

Turn the dough out onto the lightly floured work surface, knock back and knead for a couple of minutes.

Divide the dough into 8 flat round cakes about 1cm thick and make a hole in the middle with your finger.

Place on the prepared baking sheet, cover with a clean cloth and leave to rise for 30 to 40 minutes.

Preheat the oven to 180C/350F/gas 4.

Once the huffkins have risen gently brush them with the beaten egg.

Place in the oven and bake for 10 to 15 minutes or until browned and the bottom sounds hollow when tapped.

Transfer to the cooling rack and allow to cool to room temperature. Traditionally, these were served with a cherry placed in the central dent.