Fruited Sally Lunn

Sally Lunn 1

Before no knead bread-mania hit the internets there was Sally Lunn, a sticky batter bread with origins in Bath, England. Sally is rich and buttery, and requires only 3 hours’ rest on the countertop, compared with no-knead’s 18-24. She’s fast and easy.

Sally Lunn 6

It’s a sticky, shaggy dough; not a batter in the quickbread sense, but gooey enough that you couldn’t knead it if you tried. (Don’t go adding more flour – it’s supposed to look like this.)

Sally Lunn 5
Sally Lunn 3

I decided on this maiden voyage to add cinnamon, candied citron and a handful of currants. And a few glace cherries that were going nowhere fast in the pantry. The goal: to make Sally Lunn taste like a big hot crossed bun. You could use any kind of dried or candied fruit; chopped dried apricots, cranberries, cherries, figs – whatever you think. Or just raisins. Or nothing at all – naked Sally Lunn.

Sally Lunn 2

The batter is baked in a round cake pan – the kind you’d use for an angel cake. This keeps it from sinking in the middle, and you can then cut ever so slightly wedged slices. A loaf baked in such a large pan makes perfectly sized slices, but lots of them – it’s like two loaves in one.

Sally Lunn -sliced

Next time I’ll try a savoury Sally, with a handful of grated cheese and a few sprigs of fresh herbs, or add nothing and see how she fares as sandwich bread. Until then I have a tidy stash of sweet slices in the freezer, destined to be toast.

Sally Lunn - toasted





Fruited Sally Lunn

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13 comments on “Fruited Sally Lunn

  1. Avery
    March 29, 2013 at 1:53 pm

    I am definitely NOT a fan of fruitcake in any form (even though I’ll admit that toast looks great), but the idea of making this savoury has got my attention. What a great idea for a potluck or picnic!!

  2. Laurie from Burnaby
    March 29, 2013 at 2:20 pm

    I used to buy Sally Lunns with a white icing – I remembered the taste, now, which I had forgotten. They used to be a long flat loaf, sticky and luscious with a bit of candied fruit in them – raisins and orange peel and some kind of green things. Lovely. My mother could never make them, but every once in a while she’d buy one, slice it, and serve it with butter.
    Thank you, Julie

  3. Doréus
    March 29, 2013 at 11:35 pm

    I had to try it (and gave you credit for it. However, as Hubby does not care for candied or dried fruit, I substituted chocolate chips. Maybe not quite right for Good Friday, but I’ve done worse (like feeding a very willing bishop some brown sugar fudge on Good Friday during a retreat). Thanks for sharing, because this is delicious.

  4. kickpleat
    March 31, 2013 at 12:49 pm

    Julie, I want to eat this right this minute!! I love this 🙂

  5. Fiona
    April 2, 2013 at 10:55 am

    I missed this last week or I’d have made it. If you ever go to Bath (maybe you’ve been?) you do have to stop at the Sally Lunn bakery. They stick a cube of sugar in the bottom of the bun. And you can order them with clotted cream and jam.

    • Julie
      April 2, 2013 at 11:45 am

      Yes, I went to Bath about 20 years ago. At the time I was unaware of the Sally Lunn.. I’ll have to go back!

  6. Kim
    April 7, 2013 at 8:25 pm

    It looks amazing and delicious. I’m not keen on fruity bits so maybe I’ll love the savoury one with cheese and bacon… Thanks for sharing.

  7. AteGood
    April 11, 2013 at 6:39 am

    Looks amazing! 🙂

  8. Mary Ann
    April 12, 2013 at 10:16 am

    I made a savoury version last night for our Friday soup at work! I replaced 1C flour with fine cornmeal and increased the remaining flour by 1/2C to account for the fat in the Cheddar cheese. I also subbed cumin for the cinnamon and included sun-dried tomatoes and chopped pickled hot peppers (didn’t have jalepenos). It’s quite a hit – paired with a Lentil & Roasted Garlic soup (Lipton dry mix)though I’m not sure how it would stand up as a sandwich. Thanks for the inspiration!

  9. Crystal Reynolds
    August 8, 2013 at 8:38 pm

    Gave it a go – loved it. For one who sucks at making bread – this is a nice treat to bake something that makes the house sound tasty.

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