Sally Lunn

Method

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1. Mix the flour, yeast, salt and sugar in a large bowl. Add the milk, melted butter and eggs and mix into a soft, sticky dough.

   Mark done

2. Knead 10 minutes until smooth and elastic.

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3. Cover and leave to rise for 1 hour, until doubled.

   Mark done Start 1 hr timer

4. Knock back the dough, shape into a round and drop into a greased and lined 18 cm deep round tin.

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5. Cover and prove for 45 minutes, until it has risen to the top of the tin.

   Mark done Start 45 min timer

6. Heat the oven to 190°C / 375°F.

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7. Bake 30 to 35 minutes, until deep golden and hollow-sounding when tapped underneath.

   Mark done Start 30 min timer

8. Brush with the sugar glaze while hot and cool on a wire rack.

   Mark done

Chef’s Tips

• Knead it well. The soft dough needs gluten to rise tall.
• Prove it to the top of the tin before baking.
• Glaze it straight from the oven for a glossy top.

Pairing Suggestions

• Butter
• Clotted cream and jam
• A pot of tea

Storage & Reheating

Best on the day. Keep in a bag 2 days and toast slices. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.