- 7 g (1/4 oz) sachet dried yeast
- 1 teaspoon caster sugar
- 3 eggs, at room temperature
- 3/4 cup (185 ml/6 fl oz) warm milk
- 1/3 cup (115 g/4 oz) honey
- 125 g (4 oz) butter, melted
- 1/2 teaspoon salt
- 4 cups (500 g/1 lb) plain flour
- 1 tablespoon sugar, extra
- 1 tablespoon milk, extra
1. Grease a deep 25 cm (10 inch) round tin and line the base with baking paper. Place the yeast, sugar and 1/4 cup (60 ml/2 fl oz) warm water in a small bowl and stir well. Leave in a warm, draught-free place for 10 minutes, or until bubbles appear on the surface. The mixture should be frothy and slightly increased in volume. If your yeast doesn't foam it is dead, so you will have to discard it and start again.
2. Place the eggs, milk, honey, butter, salt, 2 cups (250 g/8 oz) of the flour and the yeast mixture in a large bowl. Beat with electric beaters at medium speed for 5 minutes, then stir in enough of the remaining flour to make a thick batter. Cover loosely with plastic wrap and leave in a warm place for 1-1 1/2 hours, or until well risen. Stir down the batter.
3. Spoon the batter into the tin with a ladle or spoon, then flatten the surface of the batter with lightly oiled hands. Cover and leave to rise again for 1 hour, or until the batter reaches the top of the tin.
4. Preheat the oven to moderate 180°C (350°F/Gas 4). Bake for 35-40 minutes, or until a skewer inserted in the centre comes out clean. Brush with the combined extra sugar and milk, then return to the oven for 5 minutes. Turn out onto a wire cooling rack and leave for 20 minutes. Slice and serve while still warm.
- Cuisine - British
- Course - Starter/Entree
- Occasion - Afternoon Tea