London Buns

Ingredients

• 2 oz. Brown & Polson’s ‘*‘ Patent ’’ Corn Flour.
• 1%6z. A as ** Raisley.”
• 4 oz. Flour.
• A pinch of Salt.
• 14 oz. Butter.
• 1 Egg.
• 14 oz. Castor Sugar.
• 1 table-spoonful Candied Peel.
• Milk to mix.

Method

1. 1

   Mix the Corn Flour, flour and salt well together.

2. 2

   Rub the butter lightly into this.

3. 3

   Beat up the egg well.

4. 4

   Add the sugar, candied peel, and Raisley to the flour mixture, mixing well.

5. 5

   Make into a stiff dough with the egg and sufficient milk.

6. 6

   Form into balls.

7. 7

   Lay on a greased baking sheet, brush over with melted sugar and bake in a quick oven for ten or fifteen minutes.

8. 8

   Cool on a wire tray.

As published

This recipe was extracted from Simple recipes (1930) by Brown & Polson Ltd, page 11. The excerpt below is the record exactly as published.

London Buns 12 Buns. Time 20 to 30 mins. 2 oz. Brown & Polson’s ‘*‘ Patent ’’ Corn Flour. 1%6z. A as ** Raisley.” 4 oz. Flour. A pinch of Salt. 14 oz. Butter. 1 Egg. 14 oz. Castor Sugar. 1 table-spoonful Candied Peel. Milk to mix.

Cook this with the app: pantry check, scaling, and the assistant.