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📝 Description
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🥘 Ingredients
2 oz. of pounded loaf sugar, 1 egg, 1-1/2 oz. of ground rice, 2 oz. of butter, 1-1/2 oz. of currants, a few thin slices of candied peel; flour.
👨🍳 Method
Whisk the egg, stir in the sugar, and beat these ingredients well together; beat the butter to a cream, stir in the ground rice, currants, and candied peel, and as much flour as will make it of such a consistency that it may be rolled into 7 or 8 balls. Put these on to a buttered tin, and bake them from 1/2 to 3/4 hour. They should be put into the oven immediately, or they will become heavy; and the oven should be tolerably brisk.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried making Victoria Buns this week, and I must say, they took me on a delightful trip down memory lane. I found the process surprisingly straightforward, despite the vintage language. The most charming detail was the candied peel — I'd forgotten how a tiny bit of sweet, tangy citrus can elevate a simple bun to something special. The result was a batch of warm, comforting little buns that were perfect for a cozy afternoon. They're not about to win any beauty contests, but they're soft, sweet, and full of that old-fashioned charm. I can see these becoming a weekend staple for anyone seeking comfort in their cooking. Next time, I might try adding a touch of cinnamon or nutmeg to the mix — but for now, I'm happy to enjoy them just as Mrs. Beeton intended. They're best enjoyed straight from the oven, with a good book and a steaming cup of tea.
