Helen Wiggins of Melbourne, Australia
1 lb wholemeal flour (4 cups)
½ lb plain white flour (a scant 2 cups)
1 tsp bicarbonate soda
½ tsp cream of tarter
nob of butter (about 1/3 cup)
milk to mix to a dough (Helen didn’t say, but I use buttermilk)
Mix all dry ingredients well together. Rub in butter, then add milk to form a dough (not too wet). Knead on a floured board. Flatten (not too flat) to make a round cake shape. Cut a cross in the top with a sharp knife and bake for 40 to 50 minutes in a hot (375 to 400 deg) oven. For a shiny crust, brush with a little milk before baking.