A lovely dessert with crisp choux pastry, filled with french pastry cream, fresh raspberries and…
Yeah, the weekend is here after another busy week. Had some great gluten and dairy free Mexican street food last night followed by not one but three flavours of vegan ice cream, I’ll post the details later today for anyone near me or visiting Edinburgh in the future.
This morning I fancied baking something fresh and simple for breakfast so I made these lemon and poppyseed buns. Light and a little bit sweeter than a scone but not as sweet as a cake. The buns can be eaten as is or with a little jam or dairy free spread, and they taste extra good while still a little warm from the oven.