1. Sieve the s.r.flour and salt into a large bowl.
2. Make a well in the centre and add nearly all the buttermilk.
3. Stir with a broad-bladed knife or wooden spoon to form a firm dough, adding the remaining milk if necessary.
4. Turn onto a lightly floured surface and knead lightly until
a smooth ball is
formed.
5. Roll or pat out to form a circle approximately 20 cm in diameter and no more than 1 cm thick.
6. Cut into 4 farls or triangles.
7. Gently heat a heavy frying pan to a low heat.
8. Set the farls on the pan and cook for about 6-10 minutes on each side until risen and pale beige in colour. (When cooked, they will sound hollow when tapped)
9. Remove from the pan and cool on rack. Cut in half, butter
generously and eat immediately.
1. Double boil chocolate (break into bits first) + espresso until melted
2. When smooth add butter a little at a time
3. Remove from heat and stir in egg YOLKS
4. Whisk egg WHITES until stiff and fold into chocolate mixture
5. Chill for 3 hours