serves
4
prep
5 minutes
cook
15 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
15
minutes
difficulty
Easy
level
Stream free On Demand
Afternoon Tea
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 300 g (2 cups) self-raising flour
- ½ tsp salt
- 250 ml (1 cup) milk
- 60 g butter, for frying
- 300 ml thickened cream
- strawberry jam, to serve
Instructions
- Combine the flour, salt and milk in a bowl and mix until it just barely comes together. Do not over-mix the dough. It should still be lumpy and inconsistent. Turn out the dough onto a lightly dusted chopping board and shape into a rectangle about 1½ cm thick. Using an 8-cm cutter, stamp out rounds. Gently gather the scraps together and repeat with the remaining dough.
- Heat one third of the butter in a large non-stick frying pan over low heat. Fry the puftaloons in batches 3-4 at a time for about 3 minutes each side until browned. Whip the cream until soft peaks form, then serve with the puftaloons and jam.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Afternoon Tea
