The Story of The Great British Bake Off by Anita Singh

Author:Anita Singh [Singh, Anita]
Language: eng
Format: epub, azw3
Publisher: Anima

THE FLAVOURS

Pineapple upside down cake is a family favourite, but if you’re a Bake Off contestant I’m afraid tinned pineapple rings aren’t going to cut it. Hence the signature upside down cakes featured sour cherry and walnut, apple and hazelnut, plum and ginger, pear and pecans with parsnip (a slightly left-field choice from James) and the even more left-field kumquat and polenta combination from Ryan Chong.

Another enduring family classic, the meringue, popped up in Desert Week. Fig, chestnut and cherry. Strawberry, rose and pistachio. Pear, chocolate and hazelnut. Gooseberry, almond and honey. Only Stuart Marston-Smith went for the inventive name, with the stupendous-sounding Choca Blocka Mocha Meringue.

This series also saw a Wellington signature challenge. Vegetarians: look away now. Cathryn Dresser won with a Full English Wellington, which comprised sausages, black pudding, Parma ham, quails’ eggs, mushrooms and tomatoes. James’s contribution was an artery- hardening Four Pig Wellington.

James hailed from Scotland, and was determined to feature regional recipes. So he gave us tattie scones and clootie dumplings – the former made with potato and sometimes served with a cooked breakfast, the latter resembling a Christmas pudding made with flour, breadcrumbs, dried fruit and suet. He also served up banana and clove puddings, which are not Scottish in the slightest but do sound a bit odd.

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