CookEat Recipe
English Lemon Buns Cut in Six
A lightly spiced candied-lemon quick-bread batter baked in one tin and cut into six pieces.
Method
Steps
Step 1
Work about 113 g flour and 57 g butter together in a clean bowl. Add 57 g sugar, an estimated eighth-teaspoon nutmeg, 28 g finely chopped candied lemon peel and an estimated quarter-teaspoon salt.
Step 2
Pour in about 59 mL hot milk and stir lightly for the printed two minutes. Beat two yolks with one egg white, add to the batter and mix just until thickened. Add an estimated half-teaspoon baking soda and gently mix for the printed two more minutes.
Step 3
Lightly butter a suitable small baking tin, adding butter for greasing without inventing a printed weight. Spread in the batter. Bake in a moderate-low oven chosen for the tin, checking after the book’s twenty-five-minute guide until the centre reaches 74°C measured with a food thermometer (https://www.canada.ca/en/health-canada/services/general-food-safety-tips/safe-internal-cooking-temperatures.html), is set and a clean tester comes out without wet batter; oven setting and extra time are modern equipment decisions.
Step 4
Cool the baked bun slab on a rack. Cut into the printed six even pieces and serve on a clean dessert dish without the historical folded napkin under food.
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