Posts Tagged 'pudding'

A RECIPE: Strawberry banoffee mess

strawberry banoffee mess

I have a reputation amongst my family and friends for having a bit of a sweet tooth. It shouldn’t matter to me – but it does. It’s not that it should matter to me- except that it does. I associate sweet toothed people as those who sprinkle sugar on their Weetabix, spoon honey into their tea and who turn their nose up at the thought of cheese for dessert. I’m not in denial- I’m just not that person.

I know where it’s roots lie- the way my eyes light up when I’m presented with a pudding menu, the way I go soft and gushy at the offering of chocolates, my constant baking for therapy, the way I stop to gaze into the windows of bakeries oh and my habit for eating ice cream alone for dinner really throws people a loop. I get it. Most of Don’s friends and colleagues know my cakes before they know me. I had a proposal for marriage last night in a roomful of 1,000 people, by a woman whom I’d never met- all because I sent Don to school with some of my rocky road. Every time I go home my family moan that they’re going to get fat from all my treats.

With those kinds of credentials, this sweet tooth rep is a hard one to brush away (pun intended).  And I know that my recipe index alone has a bias for sweet endings but I assure you this is nothing to judge me by. I actually have a surprisingly sensitive sweet tooth- not only is it fussy in it’s selections and mostly disappointed in restaurants but it also hates things that are too sweet. The only things I crave are red meat and cheese. I prefer my chocolate bittersweet, my cream, yogurt and porridge unsweetened and most cookies and cakes I buy make my tongue feel like it’s burning. It’s true that I adore to bake- it’s like therapy with a tasty reward at the end of each session; but, if you’ve tried any of my sugar-laden recipes then you’ll know that most of them don’t taste all that sweet.

Banoffee pie (made correctly) checks all the criteria for my ideal pudding. The salty/sweet mix of digestive biscuits, a light creamy filling sweetened with fruit and a little caramel and topped with a dusting of chocolate. Most of us are familiar with Eton mess, broken meringues mixed with cream and strawberries and this is just a a take off of it and it couldn’t be simpler. It also happens to be perfect for any level of sweet tooth- sweeten the cream and add more caramel if you want, or go with less. Either way its a bowl full of happiness. And it’s perfect for someone like me with semi-sweet tooth (just for the record).

Continue reading ‘A RECIPE: Strawberry banoffee mess’


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