Enfield Buns Recipe

Endfield Buns
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 Updated 05/05/2017

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These buns come from Enfield, a part of North London. I know nothing about their history but they were at least cooked during the Victorian era and may be much older than that. In terms of taste, they are something like rock cakes. They're also easy to make, and very nice served with butter and jam. If you have any information about these buns and thier history, please leave a comment below.


  • 1 and 1/2 lbs flour
  • 1/2 oz baking powder
  • 1/4 lb butter
  • 1/2 lb currants
  • 1/2 lb caster sugar
  • 1 egg, beaten into half a pint of milk
  • a little extra caster sugar for sprinkling
(see measure conversions for more information on quantites)


  1. Sift the baking powder with the flour into a large bowl.
  2. Rub in the butter.
  3. Add the other ingredients and mix to form a dough.
  4. Make into buns.
  5. Put the buns onto a baking sheet.
  6. Sprinkle with a little caster sugar.
  7. Bake at 160 degrees C. for half an hour, reducing temperature if buns brown too quickly. Bake until lightly brown and cooked through.

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: approx. 12 buns


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