The Bathroom at Pump...er, um...
Posted by Marie-Bernadette on May 30, 1998 at 00:08:56:
...The Pump Room at Bath!
Here is a recipe from a charming book called A Little English Book of Teas (by Rosa Mashiter, beautifully illustrated by Milanda Lopez, Published by The Appletree Press, Belfast, and Chronical Books in U.S.A., 1989, ISBN 0-87701-622-4). Not served at Bath since Regency but probably served somewhere during that time period. I have not tried making these myself, so if anyone does make them, please tell us how they turn out.
(Cobb's, founded by James Cobb in 1866 in Bath, have been making these delectable little buns from an old recipe of 1679 to this day. They are served in the Pump Room at and are a delight not to be missed, with their distinctive sugared top.)
4 1/2 cups bread flour 1/2 cup superfine sugar
1 tbsp active dry yeast 3/4 cup butter
1 tsp granulated sugar 3 eggs beaten
1 cup milk and water mixed crushed sugar cubes for topping
Put a third of the flour into a large mixing bowl, crumble in the yeast and add 1 teaspoon granulated sugar and a pinch of salt. Heat the water and milk mixture until just tepid and pour over the dry ingredients. Mix well, and leave to stand in a warm place for about 1/2 hour. meanwhile soften the butter and beat with the eggs until light and creamy. Add to the mixing bowl with the remaining flour and superfine sugar. Turn onto a floured board and knead until smooth, then put into a bowl, cover with plastic wrap, and leave to rise until doubled in size. When ready knead again and divide into 15 or 16 slightly flattened balls and place on a greased baking sheet. Cover again and let rise for about 30 minutes. Brush the buns with a little beaten egg and sprinkle the crushed sugar cubes over the top. Bake at 400° F for 15-20 minutes, or until golden brown. Serve split and buttered.
- Re: Bath buns Marie-Bernadette 00:11:36 5/30/98 (0)
Posting followups to old messages is disabled; instead go to the main index and post a new message which mentions this one.