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BRINGING PUDDINGS TO LIFE - LITTLE BANOFFEE PIES FOOD & COOKING ARTICLE

Celebrity chef Phil Vickery cooks up a pudding storm

The 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?

Although 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!

Celebrity 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 . . .


This video appears to be currently unavailable. You may be able to find it on the Carnation web site.

Still 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.

PUDCASTS

To 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!

Ever fancied a cooking holiday? Ever fancied learning
to make bread - www.cookingholidays.co.uk

THE SWEET TASTE OF . . .

The 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, step-by-step.

Featured recipes:

  March : Toffee Apple Tart
  April : Millionaires Shortbread
  May : Blueberry and Passionfruit Cheesecake
  June : Rose and Raspberry Meringue Mess
  July : Lemon Posset (with Cardamom shortbread)
  September : Banoffee Pie

WHAT YOU GOT COOKIN'?

Cooking's 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 pride.

CHEF PHIL VICKERY

Phil 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.

After 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

After 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.

Phil 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 Writers.

Phil 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.

LITTLE BANOFFEE PIES

Little Banoffee PiesIngredients

Base:
250g (9oz) digestive biscuits
100g (3½oz) butter, melted

Filling:
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

Method

  • To make the base, blitz the biscuits in a food processor until they are like fine crumbs and then combine with the melted butter.
  • Using the back of a teaspoon, press the mixture into the base and sides of the tins. Chill for about 20 minutes.
  • Divide the caramel between the bases.
  • Remove the pies from the tins. Slice the bananas, reserve six for the top and fold the rest into the softly whipped cream.
  • Spoon the mixture over the caramel, decorate with a banana slice and dust with the cocoa.

Tip:

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.

Serves 6

Little Banoffee Pies Little Banoffee Pies

www.carnation.co.uk

Published 22 September 2008

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