Pain au raisin: sweet and sticky pastry loaded with plump raisins and a little bit of vanilla-rich crème pâtissière. The sweet raisin notes build through Eccles cakes into full-blown Christmas fruit cake. Sweetness leads, but darker notes of earth, char and leather hide out at the back. Fruity dark chocolate and chocolate-covered cherries burst through the middle, revealing a layer of butter cream.
Intense. Dark chocolate, raisins and balancing barrel char to start. Big spice follows: cinnamon and black pepper. Behind that lie layers of fruit, with more raisins on top of stewed apple, cherries, dates and red-wine poached pears. Thich dark chocolate sauce takes centre stage, stirred through with singed caramel.
Long and very slow to fade. Intense spice and fruit barrels along, picking up dark chocolate notes as it foes. Chilli chocolate and waxed tables linger.
A bit of a beast – Deanston like you've not seen it before. Layers of fruit, spice, chocolate and more. One to take some time over.