A fruity yeasted roll, lightly spiced with saffron, integral to the Cornish town of Liskeard. These vegan saffron buns are delicious with butter, either warm from the oven, cold or toasted.
Once upon a time, many years ago, back in the 1960s in fact, or possibly the 1970s, reports are a bit vague, the Mayor stopped handing out the Liskeard Bun. This was an annual event when the newly invested mayor of Liskeard would hand out buns wrapped in brown paper bags to the local children.
What a lovely tradition. Read on to find out about the Great Cornish Bake Off and how we rediscovered the Liskeard Bun.
The Liskeard Bun
Earlier on in the year, rumours were alive that the hunt for the Liskeard Bun was on. The rumours were correct. Two intrepid Liskeard residents did a bit of sleuthing. The baker who used to make it was found, but the recipe remained shrouded in mystery.
A number of people remembered receiving them and described them as a round fruity yeasted bun that may or may not have had saffron in it. A recipe was found in Cousin Jennie’s Cook Book by local author Pamela Pascoe, written in 1976. This may or may not have been the original Liskeard Bun.
Some tough decisions to be made. Photo courtesy of John Heskyth.
Our intrepid sleuths thought it was time to resurrect the Liskeard Bun, or better still, create a new one. The challenge was issued and a new Liskeard Bun was to be announced on the day of Liskeard’s annual Ploughman’s Fair.
Excitingly, I had the fun and responsibility of being one of the three judges. Turns out I got to eat a lot of bun. I was also asked if I would make the saffron buns, Tesen Safron, from Cousin Jennie’s Cook Book for the event. So that’s what I did, but I made them vegan.
Vegan Cornish Saffron Buns
I’ve made Cornish saffron buns before, but these vegan saffron buns are a little different. There’s no chocolate for a start. The ingredients in the original recipe contain both lard and marg, neither of which I like to use. The former because I’m vegetarian and the latter because margarine is a particularly unhealthy fat.
So not only did I scale down the recipe and translate it into grams rather than ounces but I used sunflower oil as the fat. This had the added advantage of making the buns vegan which meant more people can enjoy them. I use my own candied peel, which has a nicer taste and texture than the peel sold in tubs. And of course I adapted the recipe to include some wholemeal flour.
Annoyingly, I didn’t quite get my act together to soak the saffron overnight, so the colour of these buns is more pallid that it otherwise would be.
The Great Cornish Bake Off
The day dawned fair, the town was alive with music and food stalls and three judges stood in the Mayor’s Parlour gazing at the array of fine looking buns wondering how they were ever going to choose a winner. Judging the new Liskeard Bun was a serious affair and we didn’t take our duties lightly. We looked, we prodded, we poked, we tasted, we scored, we discussed.
Bun remnants after the judging was finalised. Photo courtesy of Lorna Shrubsole.
One hour later we’d come to a decision. Well, several decisions; there was an adult category, an under sixteens and a professional one and we had to choose a first, second and third with an optional commended. I may not be Mary Berry, but I had a lot of fun.
If I had not been judging I might have submitted my Liskeardy Cakes – maybe next year. Guess which one drew accolades from the judges.? Here’s a clue, Liskeard Bun.
Winners, Sleuths, Judges and Mrs Pascoe. Photo courtesy of Lorna Shrubsole
We brought the buns out onto a stall by Liskeard’s Fountain for everyone to taste. Pictures were taken and the winners were announced with much fanfare. Pamela Pascoe, author of the saffron bun recipe I adapted was there to award the top prize of an engraved glass cake stand. That really put the cherry on the cake.
Thanks to our two entrepreneurial sleuths, we now have a new Liskeard bun and the next stage in the story awaits. Watch this space.
Other Recipes for Yeasted Fruit Buns You Might Like
- Chocolate Chelsea buns – Tin and Thyme
- Chocolate cinnamon rolls – Tin and Thyme
- Choc cross buns – Tin and Thyme
- Cornish saffron buns with optional chocolate chips – Tin and Thyme
- Spiced current sourdough buns – Fuss Free Flavours
- Tea cakes with cranberries – Tin and Thyme
- Vegetarian lardy cakes – Tin and Thyme
- Wholemeal apple hot cross buns – Fab Food 4 All
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Choclette x
Vegan Cornish Saffron Buns. PIN IT.
Vegan Cornish Saffron Buns – The Recipe
Cornish Saffron Buns (Tesen Safron)
Ingredients
- large pinch of saffron threads
- 50 ml boiling water
- 15 g fresh yeast or 3 tsp dried active yeast
- 200 ml warm water
- 230 g wholemeal flour
- 230 g plain flour
- 50 g golden caster sugar I used cardamom sugar
- good pinch of sea salt
- 100 ml sunflower oil
- 50 g candied peel I used homemade candied peel
- 200 g sultanas or mixed dried fruit
Instructions
- Place saffron in a small bowl. Cover with the boiling water and leave to steep overnight.
- Warm the 200 ml water so that it's hand hot, then stir in the yeast until it's dissolved.
- Place the dry ingredients into a bowl, make a well in the centre and pour in the yeasted water, saffron water and oil, mixing as you go until it comes together as a dough.
- Turn out onto a work surface and knead for a good ten minutes, adding the fruit in towards the end. Alternatively, chuck everything into a stand mixer and let it do the work for you.
- Cover the bowl with a tea towel, plate or plastic bag and leave in a warm place to rise until doubled in size.
- Knead again for another five minutes or so.
- Divide the dough into 16 pieces and form into rolls.
- Place on a baking tray or in a silicone mould (I used a 23cm (9″) sq silicone cake mould).
- Leave in a warm place to rise until doubled in size.
- Bake in the middle of the oven at 200℃ (400℉, Gas 6) for 15-20 minutes, when the buns should be brown on top and the bases sound hollow when tapped.
- Turn out onto a wire rack to cool.
Notes
Nutrition
Sharing
I bought the fresh yeast from my local baker which is just a two minute walk away. The wholemeal flour comes from Cotehele Mill, not far away in the Tamar Valley. So, I’m entering these vegan Cornish saffron buns into Shop Local over at Elizabeth’s Kitchen Diary.
As this was our very own Liskeard Bake Off, I’m going to be cheeky and enter my Liskeard Bun into Treat Petite which is all about The Great British Bake Off, this month. I’m hoping Kat at The Baking Explorer and CakeyBoi will allow it.
Thirdly, my vegan saffron buns go towards the ever groaning table at Tea Time Treats which this month is all about Summer Baking.
Down in these ere parts, the Cornish often refer to saffron buns as saffron cakes. So whilst these vegan saffron buns are not strictly cakes, I’m hoping they’ll be eligible for Love Cake over at JibberJabberUK anyway. The theme is Pack me a Picnic and these buns or cakes are ideal portable picnic fare.
I would love to make these but only have access to yeast granules. How much of this product would I have to use as a substitute for the fresh yeast?
Hi Irmgard, dried yeasts vary quite a bit, but it should tell you on the packet how much yeast you should use for the quantity of flour. But it should be about 1 tsp of instant yeast and 2 tsp of dried active yeast.
Oooh these buns are making my mouth water just thinking about them! Gorgeous! Thank you for sharing with the Shop Local Challenge!
Haha, thank you, that’s just what I like to hear Elizabeth 😉
Ah, that’s so cool! I look forward to trying the winning bun soon 🙂
Janie x
Yes indeed Janie, we’re hoping it will soon be available in our local bakery.
THANKS so much for this wonderful entry into Tea Time Treats! LOVE the recipe and photos so much! Karen
I thought you’d approve of this post Karen 🙂
What a fascinating story. I wonder if there are any other towns left that still do a similar act. I haven’t a saffron bun since I was last in Cornwall. It would seem wrong to have one anywhere else in the country!
Haha Kate, you could always have the saffron bun and think of Cornwall 😉 Yes, it would be interesting to know if any of these old traditions still exist – I suspect not, which is a bit sad.
May I say that I think you did a very fine job there in bringing a lost bun back to life. I’m not sure that I could take the stress of being a judge however much cake and tea was on offer. I wonder why the tradition died out. Perhaps it was regarded as no longer relevant or beneath the dignity of a mayor? Both of which sound like deeply misguided reasons to me.
I expect it came down to money in the end Phil, but I agree with you – a misguided decision. It’s now looking like our local baker is going to start baking the winning bun, so who knows where else it might go.
Sounds like a scream! What fun!!
There are some amazing local traditions surrounding food and it is always fascinating to learn about them. Lovely post Choclette and lovely looking buns!
Sadly, I think many of the local traditions died out a long time ago, it would be great for places to bring back or invent new ones so we had some real diversity.
They are so beautifully baked! Thank you for entering into Treat Petite!
Thank you Kat for letting me wing this one 😉
I’ve never heard of this type of bread before but it sure sounds tasty! I’m glad you didn’t goof around with your job duties. Sounds like a serious and enviable job! Visiting from FBC — Amy @ http://thegiftedgabber.com
Thanks Amy. Saffron cakes or buns are very much a Cornish speciality and very nice they are too. I don’t think I’ve ever tasted so many buns in one sitting before 😉
Loved the story telling 🙂 I’m a sucker for fruity cakes and breads so this is definitely on my to do list.
Thanks Razena. I’ve inherited a love of bread and buns from my mother. Not very good for me I know, but they are so satisfying.
What an enthralling story that was. You wove such magic with your words and pictures, that it actually teleported me to the event. The gorgeous table of buns look so good that I can well imagine your difficulty at deciding which was the best. The Cornish saffron buns which you baked look so perfectly delightful and delicious. No wonder everyone applauded such lovely creation from you. A very interesting recipe which surely, I would love to try.
Thank you very much Piyali, you’ve been very kind. It’s made my day reading how you were transported to our part of the world for a while 🙂
These are lovely! What a great post!
Thank you Michelle. I hope you enjoyed seeing a little bit of Cornwall 🙂
What great fun judging a bun competition. Hope there was loads of tea to drink to wash it all down in style!
We were a bit let down on the tea front Heidi, but we had water to cleanse our palates between buns.
Cornish tea is on my “foodie bucket list” so I hope one day I’ll be able to try those lovely buns! Yours look absolutely scrumptious 😉
Well Cornwall isn’t so very far away Sylvia and a Cornish cream tea just has to be tried 🙂
I am so fascinated by the addition of saffron into this bun! I have some on hand and and now feeling inspired to use them in a baked good. Thanks so much for sharing this story!
Thanks Jenna. Saffron buns are a traditional bake in Cornwall, but they should be a bit yellower than mine. They taste great though.
What a great tradition, Choclette! Your saffron buns look so delicious! 🙂 Thanks for sharing!
Thanks Sina. I’m rather hoping this bake off will itself become a tradition in Liskeard – time will tell 🙂
Oh I love it. The sleuthing and the judging. I am going to they your saffron buns. They do look very tempting. x
Ooh yes, do give them a go Kath. If you like them, you could spread the Cornish saffron bun love on your baking course 😉
I’ve never had a one of these buns and have always wanted to try one so thanks for sharing the recipe and also for linking to my Apple Hot Cross Buns:-)
Saffron buns are a Cornish classic Camilla, but these are not nearly as sweet as the commercial varieties I’ve tried, so preferable.
Looks like you had a lovely day Choclette & such a privilege to be a judge. Looking forward to baking your Liskeard Buns 🙂
It was indeed a privilege and a responsibility Sarah, but it was great fun and I hope it will run again next year. I’m sure you will do a far better job than I did on the bun front 🙂
Sounds like you had fun – and now you are tempting my to get my bake off on.
It really was fun and great to see people getting into the spirit of it all. Hoping it will become an annual event.
Really enjoyed reading this, sounds like you had a lot of fun. Cute picture with all the wee kids. 😀
Thanks Sarah, I really enjoyed the morning and all the excitement leading up to it too. It was great to have some kids entering. Hopefully more next year 🙂
Great story ! And a lovely dress Choclette; you really do look like a local celebrity in it :))
Unfortunately, sunflower oil in baking somehow doesn’t agree with me (same problem with carrot cake). Would you mind mentioning the original quantities of lard/butter/egg as in the original recipe ? I’d love to try these buns !
Hi Henk, thank you. You could always use a different type of oil, but here are the original quantities: 3 lb plain flour, 1 lb lard and marg – mixed, 6 oz sugar, 1 1/2 lb dried fruit, 4-6 oz mixed candied peel, 1 tsp salt, 1 dram saffron, 1 oz yeast, warm milk and water to mix. Make of that what you will 😉
A lovely recipe. I had a Cornish cream tea last time I was in Cornwall that had one scone and one saffron bun!
Traditionally saffron buns are eaten with clotted cream, but no jam needed as they are sweet enough.
lovely buns and I loved the background story, beautiful photos, yummy!!!
Thank you Laurie, it was a good day 🙂
What a great event! I love your healthy take on those saffron buns as I am not a fan of margarine either.
Thanks Angie, I’d be very surprised to find you were a margarine fan 😉
Ahhhh I used to live near Liskeard for two years. Agreed your Liskeard buns look much nicer than the Safron buns I used to get from Barnecutts Bakery (now that brings back fond memories). Fab looking recipe, I will have to give them a go x
Gosh finding out so much about you today Lisa. Where did you live? It’s always been Blakes for me as I still think of Barnecutts as a newcomer 😉
What a lovely tradition. I love foodie stories like that. Sound yummy x
Yes me too, uncovering the story of the Liskeard bun has been interesting.
What an amazing story. Your buns sound delicious
Thanks Jo, they were pretty good, but not as good as the winning bun 😉