Jubilee Buns Recipe
An interesting Victorian recipe for large, non-yeast buns. Presumably, they were eaten to celebrate either Queen Victoria's Golden or Diamond Jubilees. Given how large they are compared to other buns, it is possible that they were meant to be shared. They can be split and served with butter, cream and jam, similar to a scone. So, if you are looking for a different bun to try, give these a go as they are very tasty!
- 3oz butter
- 1/2 lb flour
- 3oz sugar
- pinch of salt dissolved in a little milk
- 1 egg
- enough milk to make a dough
- currants and sugar for topping
- a little beaten egg for glazing
- Put the flour into a bowl.
- Make a well in the middle of the flour.
- Put all the other ingredients into the well.
- Mix to a dough.
- Shape into three large buns.
- Put the buns onto a baking sheet.
- Brush the top of the buns with a little beaten egg.
- Sprinkle the tops of the buns with currants and sugar.
- Bake at approx 160 degrees C. for about 45 minutes or until buns are cooked through - a good way to check is to stick a metal skewer in the middle of the buns; if it comes out clean, the bun is cooked.
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 3 buns