About Baps
REAT interest has been shown by Scotswomen in the recent request for a recipe for Baps. Here are some of the replies, and I think many of us will be trying this very popular Scots breakfast roll. I thank all those who wrote, "Betty of Woolston" says: "I’m sorry I haven’t a recipe, but you are ceftainly on the wrong track when you think they are like girdle scones. They are more like a dinner-roll and we used to buy them before the 1914-18 war at, 7 for 3d. They are as big again as a dinner roll.and are lovely served hot. It was a regular breakfast ‘feed,’ and they were delivered very often with the milk. I come from Edinburgh and I’m sure you will have numerous letters to support me. I believe a Scottish baker used to bake and sell them in Kaiapoi, but I
was never fortunate enough to procure them. I hope you will receive a recipe." "Havelock North" writes: "I was brought up in Scotland and the regular Sunday breakfast was then both Baps and sausages. The Baps are not scones. They are made with yeast, are about 514-6 inches long, oval and with a pale brown crust." "Georgina, Dunmore," says: "We had them every morning with a piece of bacon and egg-in between them, Those good old days! And here is the recipe: One pound flour, 2 oz. lard, 1 oz. yeast, 1 ‘teaspoon Sugar, 1 small teaspoon salt, Y2 pint milk and water. Sift flour into warm bowl, and mix in the salt. Rub in lard thoroughly with finger-tips. In another bowl cream the yeast and sugar (i.e., work them together with a woaden spoon till liquid); make the milk and water tepid, and add to the yeast, then strain into the flour. Make into a soft dough, cover with’ a cloth and leave in a warm place for an hour to rise. Knead lightly, divide into pieces of equal size, and form into oval shapes about 3 inches long and 2 wide. Brush with milk and water to give a glaze, and if floury Baps desired, dust with flour just after them, Place on a greased and floured tin, and leave again in a warm) place for 15 minutes to prove. Dust again with flour, and to prevent blisters, press a-finger into the centre of each before they go into the oven. Bake in a hot oven 15-20 minutes, Eat warm from the oven or re-warmed."
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19520516.2.50.2
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New Zealand Listener, Volume 26, Issue 671, 16 May 1952, Page 22
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416About Baps New Zealand Listener, Volume 26, Issue 671, 16 May 1952, Page 22
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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