Sweet yeast-raised bread buns with dried fruit and candied peel formed into the point-ended shape of weaver’s shuttles, glazed. Eaten on Saint Valentine’s Day in parts of Leicestershire and Rutland. Valentine Buns Image: http://theordinarycook.co.uk/ The ‘Leicestershire and Rutland Notes and Queries and Antiquarian Gleaner‘ of 1889-92 has: “Curious Old Custom at Market Overton, Rutland. Original Receipt from the Kingsdown, Lynsted and Norton Parish Newsletter, 2000? Rutland Plum Shuttles Ingredients – makes 12 1lb (450g) plain flour 2oz (50g) butter 1/2 teaspoon salt 4fl oz (125ml) warm milk 1/2 tablespoon caster sugar 1 egg (plus some beaten egg for glazing) 2fl oz (50ml) warm water 8oz (225g) currants 1/2oz (15g) fresh or 1/2 teaspoon dried yeast Method Sift the flour and salt into a bowl. Cream the yeast and sugar together and mix with the water. Leave to stand for 20 mins until frothy. Melt the fat in a pan with the milk and beat in the egg. Add the yeast mixture to the flour and salt and mix in the currants. Mix to a smooth dough and knead well on a floured board. Cover and leave to rise until double in size (usually about 30 mins in a warm place). Knock back and knead again. Divide the dough into 12 pieces and shape into a small oval shape. Place on a greased baking tray and cover with a damp cloth and leave to rise for 30 mins in a warm place. Heat oven to 200°C/400°F/Gas mark 6. Brush with beaten egg and bake for 25 – 30 minutes. Cool on a wire rack. Is there anyone else out there who finds that ‘cooling on a wire rack’ always leads to a decrease in the number of items baked. I am sure that 12 went on the cooling rack; and yet only 11 when I went back into the kitchen? My Official Taster tells me that things decrease on cooling. I didn’t do physics at school so I can’t argue! |
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