1. Squeeze the lemon juice into the milk and allow to stand until curdled and separated.
  2. Add the flour and bicarb into a bowl and mix. Make a well in the centre and pour in the milk mixture.
  3. Stir with a wooden spoon until a dough is formed.
  4. Turn the dough onto a floured surface and pat into a round shape – no need to knead.
  5. Place onto a baking tray, score a cross on the top and bake in the oven for 40 mins.
  6. You can tell if it’s cooked by tapping the bottom – if it sounds hollow, it’s done, if not pop it back in for a while longer.
  7. Allow to cool on a wire rack before tucking in.


juice of ½ lemon or 2 tsp bottled lemon juice

300ml milk

400g self raising flour

1½ tsp bicarbonate of soda

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