STAFFORDSHIRE OATCAKES AND WHOLEMEAL SCONES

I have received requests for these recopies and so without further ado here they are.
STAFFORDSHIRE OATCAKES

8 oz plain flour white of wholemeal as you prefer
8 oz porridge oats1 sachet easy bake yeast
pinch of salt
1 oz lard for greasing
1 pint water approx
mix all the dry ingredients together then add the water and mix until all the big lumps have gone. I have noticed that different flours need more water , you are aiming to make a thickish batter that will spread on the griddle or in the pan.

Cover the mixture and leave to rise. When the mixture is well risen and frothy stir vigorously with a wooden spoon until the mixture sinks back in to the bowl.

Heat a heavy frying pan or griddle and grease very lightly with the lard, when the pan begins to smoke take a ladle full of the mixture and swirl in into the pans to make a round cake.
The mixture will begin to form bubbles and at this point lift one corner to see if is is beginning to brown. Once the underside is golden brown turn the oatcake over and cook until it is also brown then place on a wire rack to cool.
Repeat this process until all the batter is used.

These oatcakes freeze well so it is worth making double the mixture and freeing some for future use. Oatcakes are great served with bacon and eggs or grilled with a topping of cheese. You can stuff them with creamed mushrooms or simply pour honey over them
Incidentally I heard a few days ago that the last oatcake shop in the potteries has closed thus ending a centuries old tradition.

Oat cakes were one of the first uses of cooked grain thousands of years ago, back then a flat stone was heated for the purpose of cooking them. I have tried this and it works well if you make the batter a little thicker.

WHOLE meal SCONES
Heat oven to 240oC
8oz wholemeal flour
one and a half teaspoons of baking powder
2 oz butter
milk to mix
pinch of salt
2 oz Cheddar, red Leicester in fact any hard cheese
egg or milk to brush

Sift the flour and the baking powder in to a bowl and add the salt and cheese. Stir in the milk to form a firm dough. Knead very lightly then roll out to 1” thick. Take a 2” pastry cutter cut rounds and place them on a greased baking sheet. When you use the cutter do not twist it as you cut or the scones will not rise well.

Brush the tops with the egg or milk or if you prefer a little grate parmigiana and place in to the hot oven for about 10-12 minutes.
Scones should be cooked quickly in a very hot oven to get the best rise. Serve warm with butter.