Mix sufficient flour with a pint of hot milk and a little yeast to make a dough, and let it remain over night to rise. In the morning cream two eggs and a quarter of a pound of butter with a cupful of sifted sugar, and beat thoroughly into the dough, which should be again left for a while to rise. Now pour it into some pie plates, adding a little more flour if it appears too soft, and leave for a time in a warm place. Next brush the surface of each cake with some melted butter, and sprinkle thickly with powdered cinnamon and castor sugar mixed, and then bake in a hot oven.

These cakes are always cut into slices and eaten warm.