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Dessert

Sally Lunns

A yeasted cake made with currants, baked in a round tin.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Sally Lunns

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Prepare the dough as you would for tea cakes, adding 1 lb of currants.

  2. Weigh the dough into 9 oz pieces and shape them into rounds.

  3. Place the shaped dough into round cake tins.

  4. Allow the dough to rise.

Bake

  1. Bake in a 350°F (175°C) oven for 30 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Currants
Add fruit, sweetness and chewy texture throughout the bread.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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