spoon

Sallie Lunn

Category : Breads and Cakes, Featured

This recipe comes from my great great grandmother Emma Cooper Bancroft who was American. Having researched this recipe a little I have discovered that the ‘Sally Lunn Bun’ in fact originates from Bath in the west country, just up the road from where I sit today.

  • 1 pint milk
  • 1 egg
  • 3 tablespoonfuls of butter or lard
  • 1 Cup of yeast (I assume this means fresh, I used 7g dried yeast)
  • Flour enough to make a batter as thick as one can stir it

Let it rise five hours or so and pour into “Turk’s Head” and bake for 3/4 of an hour.

Excitingly this recipe has a cooking time! Unfortunately no temperature and, since we did not have a “Turks Head” (a terracotta baking mould, still used on the continent, which produces a bread with a hole in the middle) and therefore made buns it didn’t take 45 minutes – more like 30, at 200 degrees centigrade – but the thought was there!

These buns were dense but a little tasteless. ¬†I would add a good tablespoon of salt in future. ¬†Buttered with a tasty hot soup they were hearty winter food. In Bath the Sally Lunn House purveys these delicacies in various different meals, from dinner to high tea. A trip up the road might be necessary to see how close we came to the real thing…

 

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