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The home of " Lancashire Belles" winning dish of the Jane Asher Home Baker Of The Year
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A delicious combination of Parkin flavoured ice cream in choux pastry and drizzled with a warm chocolate fondant sauce.
This exclusive recipe beat off stiff competition to win the Jane Asher Home Baker Of The Year 2009. The final took place on the 8th of October 2009 at the Pogganphol kitchen showrooms in Manchester.
It was developed by Paul and myself and incorporated four cooking skills along with a regional Lancashire element by incorporating Parkin cake. I took the basic ingredients of Treacle, Syrup, Oats and Ginger and other ingredients and cooked the mixture as small cup cakes. This enabled the Parkin to cook quicker than a traditional slab of Parkin. This in turn meant they could be added rather quickly to the special home made ice cream mixture.
The ice cream was then frozen and placed inside a perfect choux pastry bell that was formed by placing the panard onto grease proof paper cut to the shape of a bell. It took a bit of time and care to do, but the result was a wonderful sexy bell shaped pastry. Hence the name "Lancashire Belles".
The "Belles" were then drizzled with a warm chocolate fondant sauce that enhanced the whole combination. They were truly delicious and I am delighted that the Judges, made up of Jane Asher, Andrew Nutter and Lucy Cook thought so too.
If you would like the full recipe of this award winning dish click here to request a copy.
This exclusive recipe beat off stiff competition to win the Jane Asher Home Baker Of The Year 2009. The final took place on the 8th of October 2009 at the Pogganphol kitchen showrooms in Manchester.
It was developed by Paul and myself and incorporated four cooking skills along with a regional Lancashire element by incorporating Parkin cake. I took the basic ingredients of Treacle, Syrup, Oats and Ginger and other ingredients and cooked the mixture as small cup cakes. This enabled the Parkin to cook quicker than a traditional slab of Parkin. This in turn meant they could be added rather quickly to the special home made ice cream mixture.
The ice cream was then frozen and placed inside a perfect choux pastry bell that was formed by placing the panard onto grease proof paper cut to the shape of a bell. It took a bit of time and care to do, but the result was a wonderful sexy bell shaped pastry. Hence the name "Lancashire Belles".
The "Belles" were then drizzled with a warm chocolate fondant sauce that enhanced the whole combination. They were truly delicious and I am delighted that the Judges, made up of Jane Asher, Andrew Nutter and Lucy Cook thought so too.
If you would like the full recipe of this award winning dish click here to request a copy.
"Lancashire Belles"
Winner of the Jane Asher Home Baker Of The Year 2009
