A traditional British recipe from the West of England, sourced from Cattern Cakes and Lace
Add the remaining dry ingredients and mix well
Beat the egg and brandy together
Make a well in the dry mix and add the egg mixture. Pull the dry ingredients in and mix thoroughly
Add enough milk to make a 'dropping' consistency - a bit wetter than pastry
Put dessertspoons of the batter into individual bun cases (I used mincepie pans). You can sprinkle the tops with a little sugar at this stage if you want a sweeter bun, or ice them with sugar glaze when cooled.
Bake in a pre-heated oven at 180c for about 20 minutes till the tops go golden brown. If necessary turn to ensure even cooking
Remove from the oven and allow to cool on a rack before storing in an airtight tin