The burning questions
Q Did your grandfather Ernest Adams bake anything special for the family at Christmas?
Not exactly – Christmas steamed pudding was a family favourite and they were made at his bakery; there was a never-ending supply.
Q Which festive dish do you love the most today?
I have always loved Christmas fruit puddings. When I was a child, for at least a month after Christmas we ate fruit pudding and cream for breakfast. I have great bone density and I put it down to this!
Q What’s your favourite Ernest Adams product?
I’ve always loved fruit cakes – like the Genoa Fruit Cake – which have a lighter crumb as opposed to the dark brown crumb.
Q And your top pick of Queen Anne chocolates?
At the moment it’s the Caramel and Milk Chocolate Marshmallow Bars. The layers of caramel over milk chocolate are really quite heavenly.
Q Outside the realms of baking and chocolate, what are your specialties?
I make tomato sauce from my grandmother’s recipe. No matter how busy the year is, I’ve always made ‘Saucy Sarah’s Tomato Sauce’.
Q What is your best baking tip?
Read the recipe. For baking there is a bit of chemistry involved, and it’s not just what you put in but how you do it. Those stages where you aerate, cream or blend can make a big difference.
Q What does the future hold for you?
One of my dreams is to have some sort of Queen Anne museum. Whether a shop or at the front of another factory, it would be somewhere that showcased Queen Anne, where you could have a taste.