Paris Bun

I had been asked about these a little while ago and promised I would upload a picture (on Twitter)

Very soft and doughy with currants on the inside with a bread like outershell topped with a crunch shell of sugar. These are very moreish ... but I can only ever eat one.

The one I had today was fairly small (it's not an exact science) I don't know how they got their name (one of those Glaswegian nicknames that's stuck) but the amazing thing is in my experience these are an endangered tea time treat.

I went into a Bakers and asked for a Paris bun to be looked at as if I had arrived from outer space. I was gobsmacked that they had never heard of it.* Just round the corner ... I went to another Baker who not only knew what I had asked for ... but had a pile of them on display.

*I shouldn't be suprised - when I worked for the first time as a Saturday Girl (funnily enough in a bakery!) I had never heard of a Tipsy cake or a flies graveyard ...