Tea Treat Bun, as big as your head

Probably Butters' saffron buns, always were in my day in Pendeen. Lovely buns and generously proportioned as you have noted.

I remember as a child, stopping of at Butterses (?) on the way back from a trip to Enys, to pick up some saffron cake, I am sure it was moister back then.
Even better if we had gone a bit further, to Boat Cove, and got some mackerel as well.
Home to a tea of fresh boiled mackerel, with fresh bread and butter, followed by a big slice of Saffron cake, all washed down with a big glass of red stuff , picked up from Knighs (?) on the way home.

Saffron cake - great with butter, even better with clotted cream! In moderation of course ....

Good saffron cake needs no grease it is moist and rich enough as it comes.

I was always told the Cornish didn't need to put butter on their cake, as it was always so fresh.
Mind you, that may just be because I came from a tight family.
Clotted Cream and moderation , should never appear on the same page.

In bun form I would agree, but have always found cake dries out pretty quickly! Perhaps something home made would be better on that score rather than shop bought.

It never stays around long enough to dry out.
Saffron Cake and moderation do belong any where near each other either.

The problem with shop bought ones is the lack of fruit. A saffron cake with a high fruit ratio will stay moist.

The origins of Saffron Cake anyone? Everyone I know up country has never heard of it and I've always assumed it's purely Cornish.

Have another cup tea boy; saffen cake waint fill 'ee . Ring any bells, P_T?