Instructions: Put the yeast, sugar and 1 teaspoon flour in a basin, pour on the warm water, mix well and leave in a warm place for 15 minutes. Sieve the flour into a large basin and leave in a warm place. Heat the milk gently, add the lard and butter, leave to melt. Make a well in the middle of the flour and gradually pour in the yeast water and the warmed milk, and butter and lard, mixing all into a soft dough. Leave in a warm place for 1 1/2 hours to rise. Knead for 4 minutes, roll out 1/2in (12mm) thick. Cut in pieces and form into small balls about the size and shape of a tangerine or small rissole. Bake in a moderate oven for 20 to 30 minutes until golden brown. Serve cold, split in half, filled with Cornish clotted cream and jam, especially raspberry.

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