Sally Lunns

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 12oz plain flour
  • ½ teaspoon Salt
  • ½oz yeast
  • 1 teaspoon sugar
  • ¾ pint milk
  • 2oz melted butter
  • 1 egg


    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 eaten hot, they should be split in four and spread thickly with butter, then the slices replaced and cut into wedges. They should be covered with a damp cloth and reheated in the oven until the butter has melted.