375g butter
500g sugar
2 extra large eggs
1,5kg self-raising flour
30ml baking powder
500ml buttermilk

  • Preheat oven to 180°C.
  • Cream the butter and sugar together.
  • Add the eggs, one at a time.
  • Sift the flour and baking powder together. Using a fork to mix add this to the creamed mixture.
  • Add the buttermilk. Mix well with a fork and then knead lightly.
  • Pack lightly rolled, golf ball sized buns of the dough onto greased bread pans close together, and bake for 45-55 minutes. Place the pans in the middle of the oven, with a sheet of brown paper on the top shelf to protect the buns from becoming browned too quickly.
  • Remove the paper after the buns are well risen and cooked through, to brown the tops.
  • Reduce the heat to the lowest possible setting. Turn the buns out onto a wire rack, allow to cool and then separate using 2 forks.
  • Pack them on wire racks or on cooled oven racks, the air must circulate. Place them in the cool oven, leaving the door ajar, for 4-5 hours, or overnight, to dry out.


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