Egg Custard
£3.00
A smooth egg and milk custard sits inside a crisp pastry case for a simple, traditional bakery favourite. Made in Lancashire by Kennedy’s Bakery, with locally sourced ingredients used wherever practical in our own-made products.
Description
Enjoy a proper Lancashire bakery treat with our Egg Custard, made by Kennedy’s Bakery in Morecambe. A smooth egg and milk custard sits inside a crisp pastry case for a simple, traditional bakery favourite. Our family bakery has grown from Kennedy’s long-standing butcher and market-stall heritage, and we still place the same importance on honest flavour, generous portions and products people are pleased to share. We use locally sourced ingredients wherever practical and prepare our own sweet range in Lancashire with care. The result is a familiar, comforting treat that feels equally at home in a cake box, on an afternoon-tea table or after a family meal. Serve as it is, or pair it with cream, custard or a hot drink for an easy dessert or afternoon treat. Kennedy’s has served customers in and around Morecambe since 1996, and this product continues our focus on traditional bakery favourites made with a straightforward, generous approach. For the best experience, follow any storage, heating or serving instructions supplied with your order. Please read the full ingredient and allergen information before purchasing, particularly when ordering for someone with an allergy or intolerance, as recipes and supplier specifications can change.
Ingredients & allergens
Oils, Water, Salt, Emulsifier: E475 – Colours: E100, E160b and flavourings, Enriched bleached flour (WHEAT flour), MALTED BARLEY flour, NIACIN, Iron, THIAMIN MONONITRATE, (Vitamin B1).Vegetable Oils (Palm Oil, Palm Stearin, Rapeseed Oil). EGG, MILK, Sugar. (Whilst we do not use nuts in our production we cannot guarantee that any produce used to make the pastry is not from a company that uses, stores or manufactures nuts in their premises)
Ingredient information is taken from the bakery and supplier document updated September 2023. Confirm the current recipe, supplier specification and allergen statement before publishing.