Sally Lunns

By

This Sally Lunns Recipe is From “Flour Confectionery” published in 1928 by Reg A. Wright Head Teacher of the Birmingham School of Bakery and Confectionery. The recipes in this book were intended for the baking trade.

Sally Lunns

Sally Lunns Recipe From "Flour Confectionery"

The dough recipes needed to make the Sally Lunns from “Flour Confectionery”

Bun Dough Recipe

Bun Dough Recipe From "Flour Confectionery"

Pages: 1 2 3
Posted in All Recipes.
Share

Related Posts

  •
    March 13, 2012

    Apple Pie | Perfect Recipe

    Sometimes you just want a good old-fashioned traditional Bramley apple pie, the perfect apple pie … The Perfect Apple Pie Recipe Serves 6. Use a 1.2 litre pie dish with a wide rim. We recommend using a ‘golden’ caster sugar for this recipe. Recipe Ingredients: Pie Filling 700g Bramley cooking apples (peeled, cored and sliced) …

  •
    February 27, 2012

    Small Boiled Fruit Cake

    This boiled fruit cake recipe has been handed down in a Welsh family since at least the 1920s. It makes a very traditional style of cake, with a nice clean taste, boiled fruit cakes are always underestimated until tried. To make the cake the dried fruit is boiled first in water, butter and sugar, giving …

  •
    February 1, 2012

    Hagese (Haggis) | 1430 Recipe

    Haggis, or as this Medieval manuscript calls it hagese, is a very old dish, pre-dating by many hundreds of years this first reference to it and the first recorded recipe of it. And although traditional in Scotland, and the north of England, it is by no means unique to these areas alone – a later …

  •
    July 5, 2011

    Plum Heavies

    In the 1800s (Victorian England) Plum Heavies were given to children in Sussex, South-East England, as little snacks and treats, so they were always made small; they were also commonly given out at Halloween to trick or treaters. They were also made to be eaten by farmers, shepherds and woodsmen, who would take a pocketful …