Fadgies are a bread buns that are peculiar to Teesside. They are made with lard and are a simple (single prove) bread. They’re ideal for a beginner bread maker.

Put 675 grams of strong white flour into a large bowl and mix in 1.5 teaspoons of salt. When it is mixed in  well add .5 teaspoon of sugar and 2.5 teaspoons of easy bake yeast and mix all this together with your hands. Rub in 1.5 tablespoons of lard but note that you won’t get the breadcrumb effect that you do when you make pastry. Add 400 millilitres of warm water (mix 225 millitres of cold water with 75 millitres of hot water) and mix in thoroughly before turning out and kneading for between 10 minutes. It will be smooth and elastic when it is ready to shape.

Mould by gently kneading into a squarish shape and cut into three pieces length wise with a sharp knife then cut into triangles which will make nine buns.

Place on a lightly oiled baking tray (you’ll need two if they’r’e small trays) and leave in a warm place, covered in a clean tea towel, to prove for 45 to 60. They will double approximately in size. Dust liberally with flour and bake in an oven preheated to 230 C for 15 minutes until they are golden brown. When they are ready they will sound hollow when rapped on the bottom with a knuckle.

Place on a wire rack until cool. They freeze well.