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flat tea cakes made with plain yeast served hot, split and buttered or cold, topped with glacé icing.
They were invented by Sally Lunn in her tea shop in Bath, which she opened in around 1680, and which still operates as a tea room and museum. Tel: 01225-461 634.
- Suitable for Vegetarians
- Suitable for Vegans
- ½oz (15g) fresh yeast, or ½ a packet of instant dried yeast reconstituted
- 1 teaspoon (5ml) Caster Sugar
- 12oz (360g) Strong Plain Flour
- 7 fl oz (200ml) warm Milk
- 2oz (60g) melted Butter
- 1 Egg, lightly beaten
Equipment:2 x 6 inch Cake Tins, loose-bottomed if possible
- Cream the yeast with the sugar and warm milk in a jug.
- In a bowl, mix together the flour and salt, and then add the butter, the yeast liquid and the egg.
- Mix well
- Turn onto a lightly-floured surface and knead well.
- Shape to fit 2 greased 6in cake tins or soufflé dishes.
- Cover, with cling wrap or a clean damp tea towel, and leave in a warm place for about 45 minutes or until the dough has risen to the top of the tins.
- Brush with a little beaten egg and bake for 30 minutes at 220ºC.
1.Split horizontally in 4 slices while still hot.
Spread with butter and replace slices, cut into wedges, cover with a damp cloth and put into a warm oven until the butter has melted.