Lateward Bun
Lateward Bun
Regular price
£1.65 GBP
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Sale price
£1.65 GBP
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My favourite French pastry is Pain aux Raisin, traditionally made with a 'laminated' dough using lots of butter between layers to make the pastry really flaky, filled with vanilla custard and raisins.
Our town, Brentford, has a traditional old recipe for Brentford Rolls made with a sweetened dough.
These buns are a combination of the two recipes, a soft sweet dough with a custard & raisin filling, named after Lady Lateward who commissioned our Brentford cottages for the Victorian dock workers before running off to France to marry her sweetheart... Oooh la la!
Ingredients: wheat flour, salt, yeast, milk, egg, butter, sugar, vanilla paste, raisins
Allergens in bold