Serves 8
Ingredients
- 600g plain chocolate chips (70 %)
- 225g butter
- 3 eggs
- 30ml freshly made strong coffee
- 225g caster sugar
- 75g self-raising flour
- 1.25ml salt
- 175g chopped walnuts
- 5ml vanilla essence
Method
- Preheat the oven to 180c and grease a 30x25cm baking tin.
- Melt the chocolate slowly in a bowl with the butter over a pan of hot water, stirring occasionally. Allow to cool.
- In another bowl, mix together the coffee, eggs, salt, sugar and vanilla essence.
- Gradually beat in the chocolate mixture. Fold in the flour, walnuts and chocolate chips, and then pour the mixture into the prepared tin.
- Bake in the preheated oven for about 40-45 minutes or until firm to the touch and a dull crust has formed. Leave to cool in the tin.
- When the brownies have completely cooled, cut into squares and sprinkle with icing sugar.
This recipe is provided by Laura Crouch, Head Pastry Chef, Lord’s
Name: Laura Crouch
Job title: Head Pastry Chef
Time at Lord’s: 9 Months (Started February 2015)
Catering background
I started my career in hotels working at The Bedford Arms, near Chorleywood while I was at school and college. After college I went and took part in Camp America where I worked in the kitchen for the camp which was for under privileged inner city kids. My career has taken me to Australia where I worked at Randwick race course, Crown Casino, Australian Open tennis and for the Navy and I have also worked on the sports circuit in the UK at Chelsea FC, Arsenal FC, Wembley Stadium, Wimbledon and Ascot. Another role for London caterer and event planner Rhubarb saw me working on a number of events including Elton John’s famous parties, private weddings and awards dinners.
I went to New Zealand to help with the Rugby World Cup in 2011. I worked at Eden Park, which was one of the main grounds used in the tournament. It was also the ground of the super fifteen team The Blues. I set up the pastry operation there, changing it from mainly bought in to being homemade.
I worked on the specs and tastings for the World Cup and put together spec sheets and costings of the dishes. I trained up staff that had never worked with pastry before, and it was such an achievement seeing them able to create the desserts and have confidence in themselves.
I also set up the pastry kitchen at Chelsea FC, again changing it from bought in to being mainly homemade. I worked on all the match day and conference and banqueting menus, also writing bespoke menus. As well as heading up the pastry team I also ran the East Stand hospitality suite on match days where I put together the specs and costing for all the dishes.
Working at the SSE Arena, Wembley was another great opportunity for me. I was the Head Chef at the arena and was responsible for all the menus for retail, restaurants and hospitality. The venue catered for a wide range of people as each event had a different following. I catered for two X Factor finals and a wide range of other shows from boxing to Dancing on Ice. Again, I also wrote all the specs and costings for each area.
Signature dish
My signature dish is a peanut butter mousse, salt caramel and chocolate brownie.
Biggest achievements at Lord’s
My biggest achievement so far is completing my first season at Lord’s during The Ashes, which was no mean feat!
Plans for future catering at Lord’s
My role is to develop the pastry offer and team at the venue. My long-term goal is to see Lord’s acknowledged, not only for its cricket, but also for its pastry offering being the best at any cricket ground.