Sally Lunn number 1

A light soft bun filled with raspberry jam and Elmlea, which although dairy free and good for one's hearteries didn't whip up stiffly enough. Hence the splurging outwards. Next time will use proper cow cream.
However it didn't detract from the seriously wonderful taste of the Sally Lunn bunn,
As I told Mr H and Mr HS this could easily become my favourite sweet baked good of all time. It was perfect. So I'm so pleased to say that Sally 2 is wrapped unfilled and ready for tomorrow's insertion of real dairy cream.

Sweet Update. With thanks to Wiki.

........Just took Sally Lunns out of the oven. They look beautiful. Domed, hot perfectly browned egg enriched bread dough sitting proud in their baking tins.
After an initial inspection and poke with a skewer I see no problems. And so after I've recovered from the staggering loveliness of my Solange Luyons I'll split and fill them with jam and whipped cream.

Locals would have you believe that the bakery now known as Sally Lunn's House is where Ms Lunn baked her original buns and that perhaps her real name was Solange Luyon. This legend has been in common use for almost a century. Some suggest that the legend about Sally Lunn's association with 'Sally Lunn's House' 4 North Parade Passage [formerly Lilliput Alley] was invented between 1934 and 1937 by an artist called Marie Byng-Johnson. The truth is nobody knows.

Ms Johnson had arrived in Bath a few years earlier with her daughter, a violin teacher, and for a while they traded from premises in the Abbey Court Yard. At that time 4 North Parade Passage was a grocer's, having previously been a lodging house and cab hire office. The grocer's closed in about 1934 and the building fell into a derelict state. This claim can be contested though by the finding of the various ovens / ranges used to bake buns found in the basement of the house which also acts as a museum now.

Two or three years later Ms Byng-Johnson published a little pamphlet in which she describes finding, in a hidden void naturally, the story of Sally Lunn and the secret of the bun. Despite chancing upon this absolute treasure of historical record, she contrived to lose it, so there is no proof that it ever existed.

The recipe for this bun is said (by the Byng-Johnsons) to have originated in Bath with the arrival in 1680 of a Huguenot immigrant called Solange (Sollie) Luyon who (according to the Byng-Johnsons) brought her native skill and worked at a Bath bakery. A fictional account, Sweet Sally Lunn, tells this story and makes pleasant reading.

A photo will be appearing later........

Up with old girl Dawn, what a bobby dazzler she is.
Tearing along the Ashingdon road, headlamps lighting the hard road ahead and me in cherry red dressing gown.
Taking Mr H to station has its advantages. Only I can't think of them right now.
Oh yes...I get to think.

About Sally Lunns and Penny Buns, baked goodies I'm going to make.
Also eager to make a Genuine Pork Pie. Complete with jelly. At 6:30 am I was waiting for kettle to boil and as I waited I flicked through a freebie paper and saw a line drawing, a very good one actually, of a man's hands assembling a Pork Pie. Hmmm I thought studying the veins carefully I'd like to have a go at them. Kettle boiled, teapot filled I tore out the piece and stuck it on the fridge.
Other things aching to get baked/made are fish pies, Cornish Pasties and Peanut Sables.
By the way yesterday I impulse bought a large headed Cauliflower, it looked so regal I just had to have it. Will make a rich cheese sauce and pour over. I wonder if an addition of fried bacon would be too much, over egging an already great dish? I'll let the idea ferment.

(One piece of excellent news, as I type, Mother is standing at the sink doing ablutions with a white sponge and Dove bar.) Do hope she doesn't make a puddle/fall in the bath/use my scent/get the toothbrushes mixed up/come out naked.)

Being cooked today:
Pork Chops with apple sauce, potatoes, probably roasted and peas, an under valued vegetable.
For pudding, for mum, sugar free strawberry jelly, for Mr H and I bread and butter pudding.

(She's still in there...)

Ok that's enough for now. I have to get breakfast, porridge for two please. Mine sweetened with pure natural sugar, hers ruined by Canderel. (Tried it in me tea this morning and it FROTHED, YUK!

(She's out, erect and smelling clean, dear )