Read on for a Q&A with Gregg Wallace, and discover how to recreate one of his favourite pudding recipes!
As we makes the finishing touches to the Street Eats festival of food this weekend, we made time to catch up with Gregg Wallace for a rapid-fire Q&A to get the low-down on his cookery must-haves.
Five minutes with Gregg
Hello Gregg, thanks for taking the time to answer some questions.
First up, what ingredient is always in your cupboard?
I love Butterscotch Angel Delight
What is your guilty culinary secret?
You’re well known for your sweet tooth and you’ve kindly agreed to be our celebrity Judge for the Big Bucks Bakeoff. What will you be looking for in our contestants’ cakes?
Creativity and a lightness of touch
What is your all-time favourite dessert?
Finally, you’re having a lazy summer lunch in your Kent garden, what’s in your glass, on your plate and on the stereo?
Pint of bitter, oysters, Frank Sinatra
Thanks for your time Gregg – see you on Saturday! Finally, please can you share a favourite pudding recipe from your book with our readers?
Yes of course! This is my strawberry Pavlova recipe:
One mouthful of this reassures me that there is a God looking after our wellbeing. The light meringue and concentrated fruit flavour taste fantastic.
Strawberry Pavlova (serves 8)
4 medium egg whites
250g (9oz) caster sugar
1 tsp white wine vinegar
1 tsp corn flour
1 tsp vanilla essence
500g (18oz) strawberries, hulled and halved
200g (7oz) redcurrants, stalks removed
3 tbsp icing sugar
350ml (12fl oz) double cream
Preheat the oven to 150degreesC/300degreesF/Gas 2. On a sheet of baking parchment, mark a 23cm (9in) circle with a pencil. Whisk the egg whites to stiff peaks with a hand mixer. Whisk in the sugar, a tablespoon at a time, until a stiff, glossy meringue is formed. Whisk in the vinegar, corn flour and vanilla essence.
Place the marked paper on a baking sheet, pencilled-side down. Spoon the meringue into the marked circle and spread to the edges, making a dip in the middle of the meringue so the outside edge is higher.
Bake for 1 hour or until the meringue is pale and hard to the touch. Turn off the oven and leave the pavlova inside until cold.
Chop up 100g (3 and a half oz) of the strawberries, and mix with half the redcurrants and 2 tbsp of the icing sugar. Put in a small pan and gently heat up. Don’t cook he berries; just warm them up so the sugar melts, the juices come out and the redcurrants burst. Push through a sieve and leave to cool.
When ready to serve, whip the cream with the remaining icing sugar. Pile the whipped cream into the cold meringue shell. Mix the remaining fruit together and pile on top of the cream. Pour the sweet sauce evenly over the fruit.
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