However, rather than a philanthropic venture, Lever claimed it was all part of a business model he termed ‘prosperity-sharing’. Rather than sharing his profits directly with his employees, Lever provided them with decent and affordable houses, amenities and welfare provisions that made their lives secure and comfortable and enabled them to flourish as people. It was also intended to inspire loyalty and commitment. Now maintained by the Port Sunlight Village Trust, this fascinating community is a great place to explore [lots more information here] The Lady Lever Art Gallery, with its fabulous collection of Pre-Raphaelite Art, is somewhere I would especially like to revisit sometime. Maybe if I am in Manchester for a holiday with Steph I can zip down the M56 for a day...
Back in 1929, 'The Port Sunlight News' was a regular magazine produced for the workers who lived there - and they had a competition for a sweet treat to rival other local products [like the Eccles Cake] It was won byMiss Lee, [who worked in the Soap Factory] with her "Port Sunlight Bun". It cannot have been that much if a success, because it seems to have been forgotten - until last autumn, when a PSVT staff member found a copy of the magazine, and persuaded The Nettle Café -[a local community run café] to make it for customersThe original Port Sunlight Bun recipe
Ingredients
- 1 lb. plain flour
- ¼ lb. margarine and lard mixed
- ¼ lb. sugar
- A good pinch of salt
- 1 teaspoonful of bicarbonate of soda
- 1 teaspoonful of cream of tartar
- ¼ lb. currants
- ¼ lb. sultanas
- 2 oz. candied peel
- 1 tablespoonful of ground almonds
- 2 eggs
- 2 tablespoonfuls of milk
- Grated rind of orange or lemon
Instructions
Mix all dry ingredients together, rub in lard and margarine.
Now add fruit and bind into a stiff dough with well-beaten egg and milk. Now
take a fork full of the mixture and put in lumps on a greased tin, the rougher
the better. Cook in hot oven for 15 minutes; turn gas lower after first five
minutes.
My Notes, May 2026
Preheat oven to 200°C
then turn down to 175°C
Have you got a favourite "Heritage Recipe"?
Something local to you, or perhaps one handed down through the generations in your own family?














































