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Revel Buns
- Difficulty
Medium
Published 1932
‘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.
Ingredients
Method
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