Cornubian and Redruth Times - Friday 10 October 1902
Original Receipt from 'Pot-luck; or, The British home cookery book' by May Byron (Byron 1914)910. SAFFRON BUNS (Cornwall)
To half a quartern of dough add a quarter of a pound of currants, two ounces of grated lemon-peel, Demarara sugar to taste (say about quarter of a pound), half a teaspoonful of mixed spice, six ounces of lard or dripping, two-pennyworth of saffron (pour boiling water on this and leave it overnight); warm the dough and melt the lard before mixing, and add (while the mixture is not too hot) two well-beaten eggs. Do not let the lard be too hot. Knead all together with the hands, then leave in a warm place covered with a cloth, until the whole has "plimmed up" or risen; then divide into small lumps, place on a greased tin, and bake in a slow oven until slightly coloured.
Cornubian and Redruth Times - Friday 28 April 1893
Traditional Cornish Saffron Tea Treat Bun
Image: http://warrensbakery.co.uk