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Cornflake French Toast

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Carrot Cake

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Lemon And Raspberry Tart

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Mango Float Cake

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Fry Bread
Fry Bread
You Are Sorted | P.104
Makes 10 small bread balls
Ingredients
For the dough
480 g plain flour
2 tbsp baking powder
2 tsp salt
480 ml water boiling hot 500-750g lard
To finish
2 tbsp salted butter melted
50 g caster sugar optional
Method
Tip the flour into a large mixing bowl and stir through the baking powder and salt. Create a well in the middle and pour in the boiling water. Use a spoon to incorporate the water into the flour then tip it out of the bowl and finish bringing the dough together with your hands. Return the dough to the bowl, cover with Cling Film and let it sit for 10-15 minutes.
While the dough rests, preheat the lard in a deep frying pan over a high heat. Only fill it 2⁄3 of the way up with the melted lard and bring it up to 170°C. Never leave it unattended.
Roll the dough into 60g balls and flatten with a rolling slightly, leaving them about 2cm thick. Fry in the lard for about 3-4 minutes on each side, until puffed and golden all over, then transfer to a tray lined with kitchen paper. Brush the hot bread with the melted butter and serve if keeping savoury. Scatter over plenty of sugar if you want them sweet.
Fry Bread
Fry Bread
You Are Sorted | P.104
Makes 10 small bread balls
Ingredients
For the dough
480 g plain flour
2 tbsp baking powder
2 tsp salt
480 ml water boiling hot 500-750g lard
To finish
2 tbsp salted butter melted
50 g caster sugar optional
Method
Tip the flour into a large mixing bowl and stir through the baking powder and salt. Create a well in the middle and pour in the boiling water. Use a spoon to incorporate the water into the flour then tip it out of the bowl and finish bringing the dough together with your hands. Return the dough to the bowl, cover with Cling Film and let it sit for 10-15 minutes.
While the dough rests, preheat the lard in a deep frying pan over a high heat. Only fill it 2⁄3 of the way up with the melted lard and bring it up to 170°C. Never leave it unattended.
Roll the dough into 60g balls and flatten with a rolling slightly, leaving them about 2cm thick. Fry in the lard for about 3-4 minutes on each side, until puffed and golden all over, then transfer to a tray lined with kitchen paper. Brush the hot bread with the melted butter and serve if keeping savoury. Scatter over plenty of sugar if you want them sweet.