Serves 6
Ingredients
Steamed syrup sponge
- 125g Unsalted butter
- 125g Caster sugar
- 2 Large eggs
- 125g Plain flour
- 7g Baking powder
- 150ml Golden syrup
Wine syrup
- 250ml Red wine
- 150ml Water
- 100g Caster sugar
- 1 Cinnamon stick
- 1 Orange
- 1 Lemon
- 500g berries of your choice
Tuile
- 30g Raspberry puree
- 125g Sugar
- 38g Plain flour
- 60g Melted butter
- 2 drops Red food colour
Clotted cream or ice cream
Steamed sponge
Method
- Cream the butter and sugar together until pale and fluffy. Then add in the eggs one by one. Give the bowl a good scrape down and then add the sieved flour and baking powder. Paint inside of 6 small or 1 large pudding basins with melted butter. Pour golden syrup into the base and add the sponge mix. Make sure it is level and has enclosed the syrup. Place on a disk of baking paper then cover with foil. Place in a pan of boiling water and cover. Boil for 25 mins (small bowls or 45 minutes (large bowl).
- While the sponge is cooking make the wine poaching syrup. Place all the ingredients into a pan and bring to the boil, turn down heat and simmer for 20 mins so all the flavours develop. Then place chosen berries in the syrup for a couple of mins until soft, you could use cranberries, blueberries, blackberries, raspberries or plums.
- To make the tuile place the flour, sugar and colour into a bowl. Stir in the raspberry puree then add in the melted butter. Spread out thinly onto a non-stick baking tray. Cook in the oven at 160°c for 12 mins.When cooled it will crisp
- Turn the steamed sponge on to a plate. Place poached berries around the sponge. Top with the clotted cream and garnish with a shard of the tuile.
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.