For the past 8 months it has been part of my job to stand in the crown room at Edinburgh Castle informing people about the rich history of the Scottish Crown Jewels as well as making sure nobody tries to steal them.
In awe of the craftsmanship that went into the crown I decided that I would attempt to follow in the footsteps of the royal goldsmith, John Mosman and attempt to make my very own crown…in the form of cake!
I love bananas, I love toffee, I love cream and I love biscuits.
Therefore to the man that invented the banoffee pie, I salute you.
I remember that banoffee pie along with ‘fairy’ cakes was one of the first desserts that I was allowed to make on my own when I was a kid. My mum could safely leave me with all of the ingredients and allow me to get on, without the fear of me setting fire to the kitchen, or myself. I used to love bashing up the digestives to make my base and layering on the banana slices in a pretty spiral pattern.
I have to say that I surprised myself with this pudding. I’m not usually a massive fan of cooked fruit desserts, but boy oh boy was this good. It wasn’t too sweet and had plenty of crumble to go with the filling. In my opinion achieving the correct crumble to fruit ratio is always very important- the more crumble the better I say!
When you think of a classic British dessert, sticky toffee pudding will always be one of those that springs to mind. For a long time now it has always been my go to pudding after a pub lunch; Scampi and chips followed by sticky toffee pudding…stodge heaven.
The recipe is taken from an article in The Guardian entitled, ‘How to cook the prefect sticky toffee pudding’ which I thought sounded promising. I had never actually made it myself before and while I was conflicted as to whether or not to include dates. In the end I decided it was best for my first attempt to stay as true to the original recipe as possible, so dates it was.
It may surprise you to know that for a long time brownies were my nemesis, and I can explain why…
I know where I stand with a cake. For a basic sponge, the method is always the same and most importantly, it is obvious what the end result is meant to be like. But with brownies, some are meant to be chewy, some are meant to be gooey and some are meant to be cakey! To achieve this some recipes require you to whip up the eggs and sugar into an eggy mouse and then pour in the melted chocolate/butter. Others do it the other way round and just get you to add everything in to the chocolate and butter once it has melted.
There are just too many different methods/end results for my liking!