Cooker’s Pot

You’ll Need:

- 12 oz. (350g) strong plain flour
- 3 oz. (75g) caster sugar
- 3 oz. (75g) butter
- 1 tsp. Salt
- half a teaspoon of cinnamon
- 2 eggs, beaten
- 1 tbsp. Lemon marmalade
- half a tsp. Ground cardamom
- quarter pint (150 ml.) milk, warmed
- 2 tsps. Dried yeast
- grated rind of 1 lemon

Procedure:

1. Pre-heat oven to 400F, Gas Mark 6, 204C
2. Sieve the flour, spices, sugar and salt into a mixing bowl
3. Rub in the butter and stir in the yeast and lemon rind
4. Beat in the eggs and milk until and knead to form a soft dough
5. Place in a greased bowl, cover and leave in a warm place until it has doubled in size.
6. Knead again until smooth then divide into eight pieces
7. Shape into rolls, cut a cross on the tops and place on a baking sheet
8. Cover and leave until the rolls have doubled in size
9. Brush with egg wash then place in the oven for 15-20 minutes by when they should be a golden brown in colour
10. Warm the marmalade and brush over the tops of the rolls
11. Serve while still warm

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