The burn­ing ques­tions

Food - - Foodie Folk -

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.

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