Current Status: Holidays
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Well, I'd be wrong, then... not the first time, either! :)
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Boston bun was used for large roundish flattish buns with coconut-sprinkled pink icing in my Christchurch childhood.
Those things, white or pink, as sold at the PNBHS prefects' room canteen (who also sold cassette copies of new albums as I recall....I can't recall anyone thinking or understanding it was wrong!) in the early 1970s were all Sally Lunns.
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As someone way uptread pointed out, it's another example of North v. South dialectual words...luncheon sausage, pottles, flagons, cribs - there's quite a few of them (especially when you throw in fish names...)
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luncheon sausage
I've lived in Dunedin since 1993, and it was only this year (from my girlfriend, who has lived here since the 60s) that I heard of this alternative.
Certainly, some of these regional differences are stronger than others.
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luncheon sausage
Wait. I have always called it luncheon sausage. What are we Dorklanders meant to call it?
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There's a different word for luncheon sausage?
Admittedly I've been a veggo most of my life so my meat product vocabulary isn't as wide as it might be.
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I've lived in Dunedin since 1993, and it was only this year (from my girlfriend, who has lived here since the 60s) that I heard of this alternative.
Segg? You mean Segg? We call it both, but I do refuse to give up on the 'Segg Head' joke.
I'm with Islander on the Boston Bun thing too: that's what we called them in Timaru thirty years ago. But I do wonder now where the name came from.
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I think I've heard Segg but had the idea that it was referring to a specific type/flavour and that Luncheon was a more general term.
A boston bun is round, iced with coconut icing (in pink or white) and contains raisins. If the fruit is missing it's just an iced bun.
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Luncheon sausage was also called Belgian sausage (it was originally German sausage but changed with WW1.) Segg was marketed as having 'steak & egg" flavour.
And no, when I was growing up (and with the last one I ate, 3 years ago) Boston buns didnt have fruit.
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A boston bun is round, iced with coconut icing (in pink or white) and contains raisins. If the fruit is missing it's just an iced bun.
see now, that's a sally lunn bun
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As a Dunedin lad I've only every come across the term 'Sally Lunn' as a recipie-book english novelty. I gather the original has a much richer dough than anything under either name in NZ. And surely they don't use coconut icing?
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Hit in one Lyndon: while the name came to ANZ, the teacake known as a Sally Lunn (made with a light yeast dough with dried fruit but not iced) didnt...Sally Lunns are associated with Bath (but are *not* the same as a Bath bun.) Info courtesy my English grandmother's cookbook, but probably much more uptodate in Wikipedia...
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I was checking about Boston buns with a younger sibling ('cause I can be as wrong as anyone) re the inclusion of currants or sultanas and he said, Nah, none of that, but remember how we used to spread the butter?
Yep. As thick as the icing. A really good sweet & fat hit-
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Some people will put raisins in anything. It's a plague.
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Raisin hell, Amy?
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Yep. As thick as the icing. A really good sweet & fat hit-
Y'know, I get the same vibe from this thread. The conversational equivalent of comfort food.
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Y'know, I get the same vibe from this thread. The conversational equivalent of comfort food.
Pity it's going straight to my thighs.
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Re long gone comfort food that went well with butter. The best thing before sliced bread was the 'fluffy bit' exposed when those long fresh white loaves were broken in half. Or you could just buy the half loaf with that tempting piece just crying out to be picked at. Every family seemed to have a name and traditions about that piece.
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Deborah posted a most excellent account of her NZ holidays and won't mind if I link to it I'm sure. Well, hopefully.
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We went through 2 of those double-half loaves a day. The rule was - you never let the younger kids pick the loaves up (the eldest 2, me & the sister next to me, instituted this rule.) Because the front piecies (Scots for a sandwich but transferred to the 'tempting piece' as Hilary
says) belonged to us...in return, we never ate enough to make a hollow in each half loaf...I know it lacked all kinds of goodies, but fresh from the bakers, with butter & my mother's raspberry jam - or marmite - whoa, was it good!
Good to catch up with Deborah's blog too (to continue the bread meme) - thanks Deborah - and Giovanni-
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I know it lacked all kinds of goodies, but fresh from the bakers, with butter & my mother's raspberry jam - or marmite - whoa, was it good!
Oh dear, oh dear. Now I'm hungry, and reminiscing about Crusty's bread shop in Takapuna. I know it's high on the GI or low or whatever end is bad for you. But really, is there anything better? I think not. And I refuse to eat margerine of any kind. I'm going to die early but at least I ate well!
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Kindred spirit Jackie - I've never eaten margarine in my life. I use olive oil & rice bran oil mainly in cooking, but it's gotta be butter on my bread & new potatoes!
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It is still holiday season while the evening concerts and lights are on at the Wellington Botanical Gardens. And they are till the end of the week. I urge any Wellington based person or family to go along. It's free, its fun, and the lights are on till 10pm. The disco balls in the trees with the bubble machines, and the movement of light on the path particularly intrigue kids. My favourites are the underlit trees that make wierd and colourful twisting shapes (and make some look like giant brocolli). The scented garden is particularly nice. New this year are lights made to look like nikau fireworks, and the artist in residence has dressed one enormous tree in lace d'oileys. It's all lovely and very popular with Wellingtonians.
And re the Sally Lunn debate of the above thread, I checked Aunt Daisy and her Sally Lunns are small sugar topped buns. Condensed milk tins could be cut down for the muffin sized rings to bake them in, she suggests.
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Yo Hilary - the original "bath buns" had a sugar cube in the middle, and were sprinkled on top with sugar and 'spice.'
Let's hear for it for cooking, variants, & nomenclature!
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And re the Sally Lunn debate of the above thread, I checked Aunt Daisy and her Sally Lunns are small sugar topped buns.
Yesterday, after previous discussions on this thread, I felt honour bound to go and find the mystical Sally Lunn. I ventured forth into the local Foodtown. And after my adamance about what a Sally Lunn was and having never heard of a Boston Bun, I am bemused to report that I found a Sally Lunn, and it was called - yes - the thing I had claimed never to have heard of. How bizarre.
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