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Sally Lunns
- Difficulty
Easy
By Mary Norwak
Published 1991
Ingredients
12 oz ½ teaspoon ½ oz
Method
Warm the flour and salt. Cream the yeast with the sugar, add warm milk, and stir into the flour with melted butter and egg. Knead well and divide in half. Shape the pieces to fit two greased six-inch round cake tins or soufflé dishes. Leave in a warm place until risen to the top of the tins. Brush with egg and bake at 450°F, 230°C, gas mark 8 for thirty minutes. If the Sally Lunns are to be eat
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