Sally Lunn
Sally Lunn is a bun or teacake, classified as a variety of bread prepared from a yeast-based dough enriched with cream and eggs. Its texture and sweetness bear resemblance to the brioche breads of France. Traditionally served warm and sliced, accompanied by butter, it was first documented in 1780 in the spa town of Bath in southwest England. A literary reference to “Sally Lunn and saffron cake”…


















