Use pots about 10cm wide and 10cm high. You need to fill them almost to the top with dough. The pots must be made of terracotta and be absolutely clean. New is best.
80g butter, plus a bit more for greasing
450g self-raising flour, plus about 1 teaspoon more for flouring the pots
1 teaspoon salt
250-300ml milk, plus extra for brushing
Makes 2 flowerpot leaves
Set the oven to 200C/400F/Gas mark 6. Prepare the flowerpots. Grease the insides with butter and use a bit of kitchen roll to spread it round.
Hold the pot sideways and sprinkle in about ½ teaspoon of flour. Turn the pot, shaking it as you go, until the insides are covered in flour. Tip the flour into a large bowl and add the salt. Stir.
Cut up and add the butter. Rub it into the flour with your fingers. You don’t want any lumps of butter left. Make a hole in the flour so that you can see the bottom of the bowl. This is called a “well”. Stir in the milk and the flour bit by bit. Gradually add in just enough milk to make a sticky dough.
When the dough begins to look a bit scraggily, start using your hands. Add a tiny bit more milk to the mixture if the dough is too dry. Shape into a large ball. Carefully cut the dough in half and shape each half into a ball. Put a ball of dough into each flowerpot and brush the top with milk.
Wearing oven gloves, put the pots into the oven and set the timer for about 30 minutes. The exact time will depend on the size of your flowerpots so keep an eye on their progress. When it’s ready the kitchen should smell like bread and the tops of the loaves should be hard and golden.
Leave them to sit in their pots for at least 10 minutes. When the pots are cool enough to handle, very carefully run a flat, blunt knife around the sides between the bread and the pot. Tip upside down. Ta dah!
This is best with butter and some honey or jam. It doesn’t stay fresh for long but it tastes brilliant toasted.