Bath Buns


These are made to a great recipe from Roger Pizey’s ‘World’s Best Cakes’.

Lovely big yeasty boulders of doughy sweetness, speckled with raisins and candied peel, sprinkled with nibbed sugar, and glazed with a sticky stock syrup.

I love the hap-hazzard randomness of the folded and chopped dough. No neat uniformity here.


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