Orange Preserve on Muffin

Heat the milk and water until warm, not hot. Remove from the heat and stir in the sugar and yeast. Leave to sandt for about 10 minutes until frothy.

Meanwhile, sift the flour and salt into a large mixing bowl, making a well in the centre, then pour in the frothy yeast mixture and butter and mix to a soft dough – it should leave the bowl cleanly but if it seems a bit sticky add a little more flour. If its too dry add a little water.

Knead the dough for about 10 minutes until very smooth and elastic. Put the dough back into the bowl. Place the bowl inside a large polythene bag and leave it in a warm place for about 45 minutes until the dough has doubled in size.

When the dough has risen, turn out onto a floured surface and roll it out to about 1cm|1/2 inch thick. Cut out 12 rounds with a 7.5cm|3 inch plain cutter; re-rolling the dough a couple of times again and mixing the scraps to re-roll.

Place the muffins on an ungreased, lightly floured baking tray and leave to rise in a warm place for about 25-35 minutes.

Grease a thick-based frying pan or griddle and heat the pan over a medium heat. Add the muffins, a few at a time and cook them for about 7 minutes on each side, until cooked through.