Producers and chefs share their favourite feelgood desserts
interviews TONY NAYLOR
voices
Chocolate mousse
“I’m a sucker for chocolate desserts. Very dark, bitter chocolate is my favourite, which pairs so well with contrasting ingredients. I remember a bitter chocolate mousse with honeycomb at Brunswick House restaurant that was simply perfection. Another that really stays in my memory is a warm chocolate mousse with caramelised potato ice cream and potato crisp at Wilson’s in Bristol. I hadn’t thought the flavours would go together so well, but it was both earthy and decadent.” Adejoké Bakare, chef-owner at Chishuru, London
Suji halwa
“In the 1950s, at his hotel in Kenya, my grandfather would make this sweet, moreish semolina pudding for thousands at a time. He passed the recipe to Dad – the suji halwa king in our family – who passed it to me. It’s semolina cooked to a golden caramel in butter or ghee, with sugar dissolved in boiling water. It’s served warm in scoops. For banquets or Diwali, you might add dried fruit or nuts, but, in my house, we don’t wait for an occasion.”
Dipna Anand, chef-patron at Dipna Anand at Somerset House, London
Sticky toffee pudding
“My dad is a tailor, and as a kid we’d travel all over London having business meetings. I loved it because it meant I got to eat out and I always ordered sticky toffee pudding. Soft and sweet, it’s a real comfort food. My little sister loves baking and her sticky toffee pudding hits the spot, too. Great tip: soak dates in warm water so you get a smooth consistency when blending. Also, making the caramel sauce, add caster sugar to the pan slowly before adding butter and cream. It’ll stop the sugar burning, giving you control over how dark you like the sauce.” Ben Allen, head chef at The Parakeet, London
Brioche & butter pudding
“I’ve access to leftover spicy, fruity brioche buns, which make delicious bread and butter pudding. Using brioche creates a softer, denser texture. Add chocolate chips and any fruit you like, or mincemeat at Christmas. Served with custard, it’s a hug in a bowl.” Baneta Yelda, co-owner at Companio Bakery, Manchester
Pflaumenkuchen
“Nothing throws me into comforting nostalgia more than
