Custard Raisin Snails (bake at home)
How To Bake
Defrost the custard raisin snails (in the fridge overnight or up to 24 hours). Put them under a damp tea towel or in an airtight container for around an hour at room temperature to prove them (they will get almost three times bigger than when they were frozen). Preheat the oven to 200°C, gently brush on some egg wash (whisked egg) and place them into the oven for around 20 – 25 minutes until they have a lovely golden-brown colour. Sit back and enjoy
Wheat Flour, butter, milk, yeast, salt, sugar, improver, (custard, raisin).
Allergens: Gluten, egg, milk, soy, sulphites.