Puflatoons
Just to be clear here, this is what Aunty Anne hand wrote in her recipe book, but I’m pretty sure she meant ‘puftaloons’. In case you’ve never heard of them, puftaloons are fried scones, a kind of quick bread. They’re generally made from flour, salt, butter and milk, and traditionally fried in dripping. Num num! 😲
Ingredients
½ pound (225 grams) self-raising flour
Pinch of salt
1 tablespoon of sugar
1 teaspoon of grated orange or lemon rind
¾ cup of milk
Fat for frying
Golden syrup
Method
Sift the flour and salt.
Add the rind and sugar.
Add milk and mix to a soft dough.
Turn onto a floured board.
Knead lightly and press or roll to ½ inch (1.3 centimetres) thickness.
Cut with a floured cutter, and fry gently in a small quantity of hot fat in a shallow frying pan, turning carefully when browned on one side.
Cook for3 to 4 minutes on each side.
Drain on clean kitchen paper and serve piping hot with golden syrup.
(Rind can be omitted)
Puftaloons
Written by Anne O’Brien, with additional comments by Rob Landsberry, last updated 16 April 2024