This baby is from pastry chef Andrew Bowden (or Andy Bowdy as he‚Äôs better known), who has¬†been with Hartsyard¬†since day one. The pies at Hartsyard started out confined to a jar, and are now¬†monstrosities on a plate. The flavours change often, yet all hold to Andy‚Äôs theory that everything tastes¬†better with a LOT of fresh cream.
200 g (7 oz) butter
260 g (9¬ľ oz/1¬ĺ cups) plain
250 g (9 oz) caster (superfine) sugar
145 g (5¬ľ oz/1¬Ļ‚ĀĄ¬≥ cups) unsweetened
1 tablespoon cornflour (cornstarch)
2 teaspoons sea salt
Recipe and Images Extracted from: Fried Chicken & Friends¬†by Gregory Llewellyn & Naomi Hart
Preheat the oven to 170¬įC (325¬įF). Line a baking tray with baking paper.
Melt the butter in a small saucepan.
Place all the remaining ingredients in a mixing bowl. Mix the melted butter through, until¬†the mixture¬†forms crumbs.
Spread the crumbs over the baking tray and¬†bake for 25 minutes. Remove from the oven and leave to¬†cool; the crumbs will crisp up¬†as they¬†cool.
The crumbs can be stored in an airtight container in the pantry for up to 2 weeks.
250 ml (9 fl oz/1 cup) thin (pouring) cream
375 g (13 oz) liquid glucose
95 g (3¬ľ oz) caster (superfine) sugar
70 g (2¬Ĺ oz) unsweetened cocoa powder
110 g (3¬ĺ oz/¬ĺ cup) chopped dark chocolate
¬ĺ teaspoon sea salt
Place the cream, glucose and sugar in a saucepan. Bring to the boil, then reduce the heat to a simmer.
Add the cocoa powder, chocolate and salt and stir thoroughly. Cook for a further¬†5 minutes, stirring constantly, until the sauce becomes smooth and glossy.
Remove from the heat and leave to cool. Depending on the expiry date of the cream, the sauce can be¬†made a few days ahead and refrigerated in an airtight container until needed.
110 g (3¬ĺ oz) butter, chopped
115 g (4 oz/¬Ĺ cup) caster (superfine) sugar
400 g (14 oz) bananas, chopped
80 ml (2¬Ĺ fl oz/¬Ļ‚ĀĄ¬≥ cup) buttermilk
225 g (8 oz/1¬Ĺ cups) self-raising flour
pinch of sea salt
Preheat the oven to 190¬įC (375¬įF).
In a bowl, beat the butter and sugar together using electric beaters, until pale and creamy. Beat in the¬†eggs one at a time, until completely incorporated. Beat in the bananas, followed by the buttermilk.
Now fold the flour and the salt through until just combined.
Pour the batter into a greased cake tin (any style and size will do, as we‚Äôll be breaking the cake up¬†later on).
Bake for about 25 minutes, or until the cake is golden, and a skewer inserted in the centre comes out¬†clean.
This cake can be made a day or two ahead, and kept in an airtight container until required.
5 egg yolks
720 ml (25 fl oz) milk
140 g (5 oz/¬≤‚ĀĄ¬≥ cup) sugar
40 g (1¬Ĺ oz/¬Ļ‚ĀĄ¬≥ cup) cornflour (cornstarch)
¬Ĺ teaspoon sea salt
450 g (1 lb) bananas, chopped
Prepare an ice bath by pouring cold water into a heatproof bowl and adding lots of ice¬†cubes.
Place all the remaining ingredients in a bender and blitz until smooth.
Transfer the mixture to a saucepan and cook over medium heat for about 10 minutes, or until the¬†mixture thickens. Cool immediately by plunging the saucepan into the ice bath.
The custard will set when it cools, so it‚Äôs best made not too long before serving the pie.
1 litre (35 fl oz/4 cups) thin (pouring) cream
100 g (3¬Ĺ oz) sugar
1 vanilla bean, split in half lengthways, seeds¬†scraped
Immediately before serving, place the cream, sugar and vanilla seeds in a large bowl. Using electric¬†beaters, whip to stiff peaks.
30 g (1 oz) butter, melted
2 bananas, roughly chopped
grated dark chocolate, to garnish
Take your chocolate crumbs and mix the melted butter through. Press the crumbs into a 24‚Äď26¬†cm¬†(9¬Ĺ‚Äď10¬Ĺ inch) pie tin to make a pie¬†base. Pour the cooled banana custard into the pie base. Scatter¬†the chopped bananas over. Tear the banana cake into 2.5 cm (1¬†inch) chunks and push them into the¬†custard. Cover with the whipped cream.¬†Drizzle the chocolate sauce all over the top and finish with some grated dark chocolate.¬†The pie is best enjoyed straight away, as the whipped cream won‚Äôt hold very well.