La Creme Patisserie have just won an award at the Welsh True Taste Awards 2008 for our Praline Bread and Butter Pudding with whisky soaked raisins. The whisky in question was Penderyn Welsh Whisky produced in Hirwaun. We had a meeting a fortnight ago with the MD of Penderyn and he has agreed that we can brand the product as La Creme Bread and Butter Pudding with Penderyn Welsh Whisky soaked raisins or Penderyn Bread and Butter Pudding for short.
Sian has also taken away samples of the other products in the Pendryn portfolio to devise cakes using Merlyn - Welsh whisky liquer and Brecon five vodka. Penderyn have just spent over £800,000 on a new visitor's centre and its well worth a visit to see how they make the new Welsh gold. Tasting sessions are also available so make sure you bring a driver.
With Christmas in mind, Sian has also produced a range of Penderyn Handmade Chocolate Truffles which will be available in a gift pack of 24 chocolates. The perfect gift for christmas. Further details of our Christmas range will be announced shortly.
Follow this link to our blog site to read the full review and to see some pictures of our award winning Penderyn Bread and Butter Pudding.
