Elaine “Foodbod” Boddy welcomes Sophie Carey back to her home kitchen for a festive season finale devoted to a Christmas dessert – a Spiced Plum Baked Alaska Frangipane tart. Sound delicious? Sophie, who is the Bakery Development Manager at Matthews Cotswold Flour takes us through the entire process, including how to make American shortcrust pastry, frangipane and an amazing Swiss meringue snow topping with toasted peaks. It’s a masterclass in how to make a stunning festive centre piece. Follow step by step as Sophie demonstrates the recipe while offering advice and tips at every stage, not just about this recipe but ingredients and baking in general. Elaine and Sophie discuss their own Christmas traditions and reminisce about family Christmases past. And to wrap up, Elaine and her producer, David Treadway look back at the highlights of past two years of The Foodbod Pod.
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