A Sally Lunn is a large bun or teacake made with yeast dough including cream, eggs, and spice, similar to the sweet brioche breads of France.
It is served warm and sliced, with butter. It was first recorded in 1780 in Bath in south west England.
There are many myths about the origins of the Sally Lunn.
It is said that the recipe was brought to Bath in the 1680s by a Huguenot refugee called Solange Luyon, who became known as Sally Lunn.