Pudding Snails

For the pudding snails, work the dough ingredients into a yeast dough, then let the dough rise. Prepare the pudding according to the instructions on the package with the ingredients listed, adding the butter at the end.

Leave to cool, stirring a few times to prevent a skin from forming. Roll out the dough to a rectangle about 6 mm thick, spread with the pudding, add the raisins and roll up from the long side.

Cut into slices with a sharp kitchen knife and place on the baking sheet.

Flatten slightly, let rise again and bake in a preheated oven at 200 °C for about 15 minutes until golden brown. Sift confectioners’ sugar, mix with hot water and lemon juice and brush the hot custard snails with it.

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