- Serves: 4
- Cook Time: 50 minutes
- Prep Time: 35 minutes
- Effort: easy
- 10 g sultanas
- 50 ml apricot liqueur
- 1 vanilla pod
- 250 ml milk
- 250 ml double cream
- 3 eggs
- 110 g caster sugar
- pinch salt
- 30 g unsalted butter
- 1/2 tsp ground cinnamon
- 1-2 sally lunns
- icing sugar
- clotted cream
Tips and Suggestions
The Sally Lunn is a traditional bun from the City of Bath. Made with eggs, butter, milk, sugar, plain flour and yeast, it tastes richer and sweeter than simple bread rolls. French brioche is a good substitute. You'll get the best results if you use buns that are a few days old, rather than freshly baked ones.
1. Put the sultanas in a small mixing bowl and cover them with the apricot liqueur.
2. Split the vanilla pod to reveal the interior seeds and scrape them into a saucepan. Add the milk and cream and heat to scalding point - do not let the mixture boil.
3. Meanwhile, in a heatproof mixing bowl, lightly beat the eggs, sugar and salt together.
4. Pour the hot milk over the egg mixture, whisking well to give a thin custard sauce. Sieve the custard into a jug.
5. Preheat the oven to 160C/gas 3. In another bowl, beat the butter and cinnamon together until smooth.
6. Cut the Sally Lunns into thin slices and spread them with the cinnamon butter. Place in an ovenproof dish.
7. Drain the sultanas, reserving the liqueur. Scatter the sultanas over the bread.
8. Pour just enough custard mixture over the bread to cover it and leave to stand for 10-15 minutes. When the slices have swelled, top up with the remaining custard mixture.
9. Place the ovenproof dish in a roasting tray. Add enough hot water to the roasting tray to come half way up the sides of the baking dish. Bake for 35-40 minutes.
10. To serve, remove the pudding from the oven and leave to stand for a few minutes. Cut into portions and arrange on serving plates. Drizzle with the reserved apricot liqueur. Dust with icing sugar and serve with clotted cream.
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