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.
Broad Street Baker 