Thursday, 31 July 2014
Darling readers, you must all be the size of houses now given the amount of dessert recipes we've thrown at you over the years. For those of you who can still fit through your kitchen door, here's a round-up of the very best of the last five years.
In my trawl through the archives, the word that came up most often was 'boozy'. Chocolate whisky custard doesn't just have to come out for Burns Night, and boozy rhubarb and ginger trifle isn't just for Christmas. Boozy chocolate fudge trifle is suspiciously simple - to make and eat - as are mulled pears.
Sorry, have we broken you? Have some hangover French toast.
My god, we loved a tart, be it Bakewell, custard, walnut and maple syrup, or a very simple pear. We branched out into tarte tatins - take your pick from peach and vanilla or apple and pear.
At our most sluttish, we made things you don't even have to bake, like our chocolate ginger muesli bites, no cook fudge, or this mille crêpes no bake cake (which is just 20 pancakes, not actually 1000. Calm down).
We made our own versions (albeit often more decadent) of existing puds, like walnut whips with brandy - we really did love adding booze - Toblerone delight, dippy egg and soldiers (SPOILER: actually chocolate mousse and shortbread) and, of course, cronuts.
And we were waaaay ahead of the Commonwealth Games curve when we gave Tunnocks teacakes the ultimate treatment: we deep-fried them.
Remember our ginger chocolate pots? They got a mention in the national press way back in 2010 and we all had conniption fits with excitement.
Caranutter pie. Caleigh dreamed it. It's beautiful.
Rose and pistachio kulfi. Better than ice-cream.
Raspberry, rose and pistachio vacherin. What even is a vacherin? Doesn't matter. Look at it. LOOK AT IT.
Café bombón panna cotta - looks like a drink, actually a dessert. Perfect to finish a meal...
... and a perfect way to finish this post. I can't believe I won't be back to write about unicorns / cakes / kittens / shiny things / bits of ribbon, etc, but looking at what we've created over the years makes me very proud. I've had four years of joy writing for Domestic Sluttery, which isn't bad seeing as after Sian gave me the job and told me I'd have to do a recipe a week, I very nearly backed out immediately. THE RECIPE THING WASN'T IN THE JOB DESCRIPTION, SIAN.
Anyway, it's properly thrilled me every time someone has made one of my recipes or bought something from a tiny independent shop I've recommended, so thank you if you did. Do keep in touch on Twitter or I'll be ever so cross.