- Pat Price
- 1/3 cup (80 ml) butter
- 4 cups (950 ml) unbleached white flour
- 1 Tbs (15 ml). double-acting baking powder
- 1 tsp (5 ml) baking soda
- 1 tsp (5 ml) salt
- 1/4 cup (60 ml) light brown sugar
- 1 cup (225 ml) raisins
- 1 egg
- 1-1/2 cups (350 ml) lukewarm buttermilk, approximatey
- If the raisins are hard and dry, refresh them by placing a saucepan and covering with cold water. Bring to a boil, remove from heat, and let stand for 5 minutes. Drain well, spread on a paper, and pat dry.
- Cut the butter into the flour as you would for pastry. Mix the baking powder, baking soda, salt, and sugar together thoroughly and add the raisins.
- Add to the flour mixture, combining thoroughtly. Beat the egg slightly and add to 1 cup (225 ml) of buttermilk. Pour over the dry ingredients, stirring in enough of the remaining milk to form a dough. Turn onto a floured board and knead for a couple of minutes. Form a flattened ball and place in a greased iron frying pan. With a sharp knife, cut a deep cross on top, right to the edges. Bake in a 375 degrees (200 C.) oven for 35 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and immediately turn out of pan onto a wire rack to cool.
- I just like to cook and collect many recipes. Best eaten when warm and crusty. It is not a good keeper.