Sally Lunn Tea Bread - Original Recipe

READY IN: 50mins
Recipe by JustEmma

I grew up in the West Country of England near the Roman city of Bath. A favourite treat on a Saturday was to go to home of the famous Bath buns and have them toasted with lashings of butter. Sally Lunn sold these buns in Bath in the 1700s and you can still buy them there today. This is the original recipe for Sally Lunn buns. Prep time does not include time for batter to froth and dough to rise.

Top Review by jpjeffery

Well, the bun I ended up with was more like a light-ish (in texture) cake rather than a bread-bun. The final dough (at step 3) was quite thick and sticky and ended up stretched out quite a lot to reach the sides of the tin prior to letting it rise. It did rise though, but didn't smooth off on top as much as I thought it would. I wonder therefore if the mixture ended up too thick. I definitely used 5 floz of milk, but is that actually enough?<br/><br/>During cooking the top darkened very quickly as well so I had to turn the heat down after 10 minutes to 180c (356f). The sides also came out a little darker than I expected (not burnt though, don't panic!).<br/><br/>It was too late in the evening to try some so had a couple of slices for breakfast, one of which I toasted. It was nice enough, My 11-yr-old daughter also had a slice then asked for another, so it can't be all bad.<br/><br/>However, it wasn't as light and fluffy as I expected from what I'd seen on a short film in The Great British Bake Off (2013).<br/><br/>So, the jury is still out as to whether this is really a good recipe or not (after all, I may not have left the batter to go frothy for long enough).

Ingredients Nutrition


  1. Preheat oven to 425f, grease a 6 inch deep cake tin.
  2. Combine all the batter ingredients in a bowl, beat until smooth and leave in a warm place until it goes frothy.
  3. Add all the dough ingredients to the batter and stir until smooth. Pour batter into the tin, cover and leave until doubled in size.
  4. Bake uncovered for 35 minutes, until golden brown.
  5. Turn out on wire rack and leave to cool.
  6. This mixture can be made as one large loaf, or as smaller buns which can be split and toasted.

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