Well the Alban buns have been scoffed. Warmed in the oven, with thick butter. One child decided against them, so an extra to share between the wife and me.
I really like the cardamom in them. It’s not a spice I’ve heard of used in baking, but I do use it in Indian food I cook. It made a pleasant change from the usual bready spices. They were doughy and fairly low in fruit; the first I liked, the second less so.
Overall maybe worth a pilgrimage from Hatfield or Kimpton but probably not further afield.
Because Fuck The French and their otherwise-excellent Britanny stuff - and it is rather good . . . but I also understand folk your side of the Tamar prolly prefer the French to the Kernow pasty-jockeys…
Pasture fed is the key to quality butter. Devon and Cornwall have an abundance of creameries to choose from for the butter challenge - I’m keen to fatten up a little and will be investigating.
Have sent out instructions for the procurement, from Sainsburys, of the sed buns.
Will be delivered when my wife finishes her work.
I’d like it put on record that I enjoy them toasted. TOASTED, not warmed and generously buttered with a spoonful of good quality jam in the middle of each half. Himalayan salted butter natch.
You cheese toppers can get in the sea, although I will take a scotch pancake with a strong cheddar.
Crispness is for crackers and potato based snacks, Hcbs should have a crust with a soft centre achieved by warming in an oven. Toast all you want but you’re ruining your BUN
