Easy Butter Sally Lunn Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Butter | 2 Tablespoon | |
| Sugar | 3 Tablespoon | |
| Egg | 1 , separated | |
| Egg | 1 (separated) | |
| Milk | 1⁄2 Cup (8 tbs) | |
| Cranberry jelly | 1⁄2 Cup (8 tbs), cubed |
Nutrition Facts
Serving size: Complete recipe
Calories 1497 Calories from Fat 347
% Daily Value*
Total Fat 39 g60.3%
Saturated Fat 20.8 g104.1%
Trans Fat 0 g
Cholesterol 498.8 mg166.3%
Sodium 2358.3 mg98.3%
Total Carbohydrates 253 g84.4%
Dietary Fiber 3.4 g13.6%
Sugars 155.7 g
Protein 40 g80.6%
Vitamin A 27% Vitamin C
Calcium 94.4% Iron 48.9%
*Based on a 2000 Calorie diet
Directions
Cream the butter, add sugar and beat thoroughly.
Add the egg yolk and beat until light and fluffy.
Add the flour mixture and milk alternately, beginning and ending with the flour, beating well after each addition.
Fold in the beaten egg white.
Pour into a greased 9-inch square pan.
Bake in a moderately hot oven (400° F.) for 5 minutes.
Sprinkle the cranberry cubes over the top of the batter and continue baking another 15 or 20 minutes or until golden brown.
Serve immediately or while still warm.
This may be served as a coffee cake, or a hot bread with the meal.
Chef
