By Leigh O’Connor.
Simple, sweet recipes for every occasion are served up in Benjamina Ebuehi’s new cookbook, ‘I’ll Bring Dessert’.
Whether you are the go-to pudding provider or bringing dessert for the first time, this boiok will give you the answers and inspiration for what to make and get you excited about all the sweet possibilities.
Benjamina is the founder of the blog ‘Carrot and Crumb’ and appeared on ‘The Great British Bake Off’ season four when she was just 23, impressing readers and judges alike with her impeccable techniques and creative flavour combinations.
She now writes recipes, styles and creates content for media, as well as being an ambassador for the social enterprise 'Luminary Bakery'. With her sister Bonita, Benjamina also co-founded 'The Sister Table' hosting pob-up brunches and supper clubs for women across London.
"Dessert is the best part of a meal. A strong statement, I know. I can already hear plenty of people disagreeing, but hear me out,” Benjamina says. "For as long as I can remember, I’ve always felt the need for something sweet after eating.
"Like clockwork, after the last bite of lunch or dinner, my lips would pucker up in search of a little something to settle my sweet tooth. It could be as small as a square of chocolate, a digestive biscuit, or in times of desperation when cupboards were bare, a sweet milky cup of Horlicks.”
Not only is it fun, but it’s simple to create desserts with the wow factor all year round, whatever the day, season or occasion. From recipes made in one dish or desserts that are easy to transport, to the perfect showstopper and simple dishes to feed a crowd, ‘I’ll Bring Dessert’ is the only dessert cookbook you will ever need.
Here are three recipes you need to try for your next dinner party or family gathering:
"I’ve yet to meet anyone who doesn’t like a cobbler. Warm, jammy fruits and a knobbly buttery top, it’s an ideal all-year-round sort-of pudding that can be thrown together fairly quickly without too much forward planning,” Benjamina explains.
"Herbs and fruits will always be my jam and tarragon is a quiet player that brings just enough aniseed/liquorice vibes that still works for people, like myself, who don’t like liquorice.”
Best served warm from the oven while the juices still have a little movement - it can be made up to one day ahead and reheated in the oven to serve.
"Rum and raisin as a pairing has a bit of an old-school feel to it but it’s a faithful classic. If you’re incredibly organised (I am not) you can soak the raisins up to two days in advance for maximum booziness, but more often than not I’ll just give them at least an hour and I’ve not had any complaints.
"My favourite way to serve this is warmed with plenty of crème Anglaise, but for those of you who like things over the top, then a scoop of rum and raisin ice cream would be just as fun.”
"I could very easily sit and eat the meringue layers in this cake. They make such a good little snack – sweet and crisp with slightly chewy edges. To make this a proper dessert, I’ve filled it with a light pastry cream folded in with some marmalade for a subtle lift of citrus.
"As with anything in this book, you can make and eat any of the recipes whenever you fancy but this does feel more like an ‘occasion’ cake. Something I’d make for a special candlelit evening or for the festive season. Either way, make it more manageable by baking the meringues and preparing the custard the day before and then just assemble a few hours ahead.”
There are recipes in this book for when you really want to push the boat out and others that suit a more relaxed gathering – whatever the occasion, you will find yourself saying "I’ll bring dessert!”
