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…