Kentish Huffkins

huffkinThe huffkin is a flat loaf traditional to Kent with an indentation in the centre and a soft crust. This recipe is from my Mum’s first ever cookbook.


1lb plain flour
2½ gills of warm milk
1 teaspoonful sugar
1 oz. compressed yeast
1 oz. lard

Warm the mixing bowl. Sift flour and salt, and rub in the lard. Cream yeast and sugar in another basin. Add milk and water. Then pour into the flour and make a light dough. Stand in a warm place for 1 hour to rise. Knead well. Then divide into three oval cakes about ½ inch thick. Make a hole in the middle. Flour the cakes and place on a warm ??. Leave in a warm place to prove until well risen. Bake in a hot oven for about 10-20 minutes according to size. Take out and wrap the cakes in a warm cloth until cool. This will keep the crust soft and tender.

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This entry was posted on December 3, 2013 by in Britain, Food and Drink, Recipes and tagged , , , .

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