Wednesday, 28 February 2018

Spotlight on Brief Encounter 8

Myrtle Bagot’s Bath Buns

Taken from a 1950s Good Housekeeping Recipe Book:

1lb flour
6oz butter
1oz yeast
1-2oz sugar
¼ pint milk
2 eggs
3oz sultanas
2oz chopped peel
½ lemon
5oz caster sugar
Egg & milk glaze
Crushed loaf sugar

Warm and sieve flour and rub in fat. Cream yeast with 1 tsp sugar and add lukewarm milk. Beat eggs and sugar, mix with yeast and pour into  a well in the flour.  Beat well, adding more milk if required to make a soft, sticky mixture, cover with a clean, damp cloth and put to rise about 1 hour, or until it doubles in size. Mix sultanas, peel, grated rind and caster sugar, and warm slightly. Place on a floured board and mix in fruit roughly – do not knead in. Divide into 12-14 roughly shaped buns and put on greased tin. Prove 5-10 minutes, glaze and sprinkle with crushed sugar; bake in a hot oven (450F or gas mark 8) for 20 minutes.

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