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 (Or Safron or Saffron Buns) Form of large, fruited, saffron bun particularly associated with Methodist Church outings in the West of Cornwall. Repeatedly appearing in baker’s advertisements from the late 19th Century to the mid 20th. Cornubian and Redruth Times – Friday 10 October 1902  Original Receipt from ‘Pot-luck; or, The British home cookery book‘ by May Byron (Byron 1914)910. SAFFRON BUNS (Cornwall) To half a quartern of dough add a quarter of a pound of currants, two ounces of grated lemon-peel, Demarara sugar to taste (say about quarter of a pound), half a teaspoonful of mixed spice, six ounces of lard or dripping, two-pennyworth of saffron (pour boiling water on this and leave it overnight); warm the dough and melt the lard before mixing, and add (while the mixture is not too hot) two well-beaten eggs. Do not let the lard be too hot. Knead all together with the hands, then leave in a warm place covered with a cloth, until the whole has “plimmed up” or risen; then divide into small lumps, place on a greased tin, and bake in a slow oven until slightly coloured. Cornubian and Redruth Times – Friday 28 April 1893 Traditional Cornish Saffron Tea Treat Bun Image: http://warrensbakery.co.uk See also: Revel Buns  |
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