PUDDINGS TO LIFE - LITTLE BANOFFEE PIES
& COOKING ARTICLE
chef Phil Vickery cooks up a pudding storm
famous chef takes us through 6 of Britain's favourite
puds. Everybody loves a good pud! From homemade apple
pie to granny's spotted dick or mum's treacle tart,
everyone's a winner. But how often do you make home-made
puds and do you really know where to start?
more and more people are experimenting in the kitchen
with puddings, one in five Brits have never attempted
a home-made pudding, according to new research by Carnation.
So what's stopping Brits from getting their hands dirty
in the kitchen? Perhaps, if you had a top chef in the
kitchen with you, you'd be more inclined to whip up
a nice pudding. Well now you can!
chef Phil Vickery is here to save the day. Over the
coming months he will be welcoming us in to his kitchen
to take us through the simple steps to create 6 classic
puddings. Click on Podcast below to watch his sixth
instalment demonstrating how to make Little
Banoffee Pies . . .
video appears to be currently unavailable. You may be able to find
it on the Carnation web site.
looking for inspiration? Why not logon to www.carnation.co.uk
where you can look through a variety of Phil's tasty
recipes and download the pudcasts.
stop the spread of pudding paranoia and encourage
the nation to rediscover its taste for homemade puddings,
today, celebrity chef Phil Vickery launches a series
of Pudcasts; a monthly series of six podcasts showing
you how to create simple, yet impressive, desserts.
Let's face it, even cook books aren't fool-proof,
but you'll be hard pressed to go wrong when you've
got the step-by-step directions on a screen right
in front of your eyes! So why not harness the power
of technology and watch one of Phil's pudcasts - you
can't go wrong!
SWEET TASTE OF . . .
sixth Pudcast released in September features Phil
demonstrating how to make Little
Banoffee Pies. A new Pudcast containing a new
recipe will be launched every month until September,
showing you how to produce a range of delicious deserts,
and Passionfruit Cheesecake
and Raspberry Meringue Mess
Posset (with Cardamom shortbread)
YOU GOT COOKIN'?
not just about the end result. According to Phil,
as well as missing out on the delicious taste of authentic
homemade cooking, people are passing up the opportunity
to experience the psychological benefits of making
something for themselves. Creating your own mouth-watering
pudding can be extremely rewarding, especially if
cooking for family and friends. To see others really
enjoying something you have prepared from scratch
can leave you with a real sense of satisfaction and
started his career in a seaside hotel in Folkestone
Kent, after leaving college. He then went to the
Lake District to the famous Michaels Nook Country
House hotel, where his food was rated the best
in the lakes.
6 months touring Australia and New Zealand he
took up one of two stints at the world famous
Gravetye Manor in West Sussex. Once as chef de
partie, and sous chef. This is where he really
found his love for great British produce and cooking.
This led on to his next position as Ian Mc Andrew's
sous chef at Restaurant 74
the second stint at Gravetye Manor, Phil then
travelled to the south west to open a luxurious
hotel, then moving to The Castle hotel after Gary
Rhodes left in 1999. Here he really found his
niche and over the next 9 years he won many accolades,
including a Michelin star, Egon Ronay stars and
4 AA rosettes. Phil moved onto development in
2000 co-founding The Food Bureau with partner
and friend Steven Poole.
has written six books, including 'A Passion for
Puddings'. He also writes for many magazines,
articles and is a member of The Guild Of Food
has been a regular chef on BBC's Ready Steady
Cook for 10 years. He is also resident chef on
ITV's This Morning and is a regular contributor
to Radio Five Live and BBC's Breakfast programme.
250g (9oz) digestive biscuits
100g (3½oz) butter, melted
397g can Carnation Caramel
3 small bananas
284ml carton whipping cream, softly whipped
cocoa powder, to finish
You will also need:
6 individual 9cm (3½") loose-bottomed
flan tins, greased
Alternatively use a deep 18 cm (7") springform
cake tin, greased
make the base, blitz the biscuits in a food processor
until they are like fine crumbs and then combine with
the melted butter.
the back of a teaspoon, press the mixture into the
base and sides of the tins. Chill for about 20 minutes.
the caramel between the bases.
the pies from the tins. Slice the bananas, reserve
six for the top and fold the rest into the softly
the mixture over the caramel, decorate with a banana
slice and dust with the cocoa.
Turn this recipe into a sundae idea - layer the crushed
biscuits (without the melted butter) and other ingredients
into sundae glasses and chill until ready to serve.
22 September 2008
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