Revel Buns

‘My old aunts gave me this recipe. The buns were very rich, but very good. Something like the more modern Easter cakes, but much richer. I do not know why they must be baked on sycamore leaves, but as a child I should not have thought them right if they had not had the imprint of the leaf under them.’

Mrs. Maude S. Seldon, Braunton, N. Devon.