These spiced round teabreads were named after a girl who sold them in the streets of Bath
in around 1700. The house where she baked her cakes can still be seen today. Sally Lunns were served with morning coffee in the fashionable Pump Room in Bath during the eighteenth century.
YEAST BATTER INGREDIENTS: Plain flour - 75 g (3 oz), Caster sugar - 1 tsp, Dried yeast - 2 tsp (or 15g (* oz) fresh yeast), Milk - 150 ml (* pint) plus 3 tbsp, hand-hot (warm if using fresh yeast).
DOUGH INGREDIENTS: Plain flour - 175 g (6 oz), Mixed spice - 1 tsp, Caster sugar - 25 g (1 oz), Butter - 25 g (1 oz), melted, Egg - 1.
COOKING: 1. Pre-heat oven to 220C / 425F / Gas 7. Butter a 15 cm (6 inch) deep round cake tin
with melted butter. Line the base and sides with greaseproof paper.
2. Place batter ingredients in a large bowl. Beat well with a wooden spoon until smooth.
Leave in a warm place until frothy for about 20 minutes.
3. Add the dough ingredients to the batter. Beat well with a wooden spoon until smooth.
Pour into the tin and cover. Leave to rise until doubled in size.
4. Uncover tin and bake for 35 minutes, until golden brown. If the top becomes too
brown before the end of the cooking time, cover with greaseproof paper.
5. Remove from the tin and leave to cool on a wire rack. Serve warm or cold, cut into
slices and buttered.