As per my New Year's resolutions, I'm instituting a weekly vintage cookery post. Having decided it was going to be on Tuesdays I rather took myself by surprise when suddenly it became Tuesday and I hadn't prepared my first post. So that's a good start!
So for my first Vintage Kitchen post, I made one of the few recipes for which I had all the ingredients to hand. Because there are basically only four, plus seasonings.
Yep, that's it - fat, flour and 'a little milk' (how much is a little?!) to make the dough - no egg, no baking powder. It did occur to me afterwards that perhaps I should have used self-raising flour rather than plain, but the recipe didn't specify. I suppose you could use either - I imagine self-raising would give a lighter, scone-like texture, while the plain results in basically a shortcrust pastry.
I did amend the original recipe slightly of course: We don't have ham or Spam since Matin doesn't eat pork, so I used beef luncheon meat (which I thought was appropriately retro) for some, and cheese (not entirely ration-book friendly) in the rest. I also replaced the lard with butter. And I omitted to brush them with egg (it's only for a glaze, so just picture them a little shinier!)
And the results were... actually not that bad. Certainly not as bad as I feared. I don't know in what world they're related to muffins (either English or American variety), and they're perhaps not what you might call a taste sensation, but as a little lunchtime snack, with a dash of HP sauce or a little Branston pickle, they're surprisingly moreish.