This breaks just about every dietary rule you an think of,  but it’s so good you won’t mind.

Serves as many as you like

50g pork fat

350 g plain flour, plus more for dusting

1 tsp bicarbonate of soda

1 packet of Mr Trotter’s Great British Pork Crackling

1 tsp salt

350-400 ml buttermilk


Turn on the oven to 190C/375F/Gas 5. Break up the larger bits of crackling into several smaller nuggets. Brush a Swiss roll tin or baking tray generously with pork fat.  Sieve the plain flour and the bicarb soda into a large bowl, add the salt and the crackling nuggets and mix with your hands. Make a well in the centre and pour in most of the buttermilk. With your hand stiff and your fingers spread out like a claw, start mixing the flour into the buttermilk using a circular motion. Add the remaining buttermilk and keep mixing like this until you have soft dough. Do not knead it but work it very gently to bring it together.  Roll out and transfer to the oiled baking tray. Dimple to top with the tips of your fingers and brush the top with some more pork fat. Bake in the oven for 30 minutes. Check to make sure the top isn’t burning from time to time. Allow a bit more time if you feel it needs it. When cooked it should feel firm in the centre, sound hollow when tapped and be gorgeous and golden brown. Transfer it to a wire rack and cool for a couple of minutes.

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