This baby is from pastry chef Andrew Bowden (or Andy Bowdy as he’s better known), who has been with Hartsyard since day one. The pies at Hartsyard started out confined to a jar, and are now monstrosities on a plate. The flavours change often, yet all hold to Andy’s theory that everything tastes better with a LOT of fresh cream.
200 g (7 oz) butter
260 g (9¼ oz/1¾ cups) plain
250 g (9 oz) caster (superfine) sugar
145 g (5¼ oz/1¹⁄³ cups) unsweetened
1 tablespoon cornflour (cornstarch)
2 teaspoons sea salt
Recipe and Images Extracted from: Fried Chicken & Friends by Gregory Llewellyn & Naomi Hart
Preheat the oven to 170°C (325°F). Line a baking tray with baking paper.
Melt the butter in a small saucepan.
Place all the remaining ingredients in a mixing bowl. Mix the melted butter through, until the mixture forms crumbs.
Spread the crumbs over the baking tray and bake for 25 minutes. Remove from the oven and leave to cool; the crumbs will crisp up as they cool.
The crumbs can be stored in an airtight container in the pantry for up to 2 weeks.
250 ml (9 fl oz/1 cup) thin (pouring) cream
375 g (13 oz) liquid glucose
95 g (3¼ oz) caster (superfine) sugar
70 g (2½ oz) unsweetened cocoa powder
110 g (3¾ oz/¾ cup) chopped dark chocolate
¾ teaspoon sea salt
Place the cream, glucose and sugar in a saucepan. Bring to the boil, then reduce the heat to a simmer.
Add the cocoa powder, chocolate and salt and stir thoroughly. Cook for a further 5 minutes, stirring constantly, until the sauce becomes smooth and glossy.
Remove from the heat and leave to cool. Depending on the expiry date of the cream, the sauce can be made a few days ahead and refrigerated in an airtight container until needed.
110 g (3¾ oz) butter, chopped
115 g (4 oz/½ cup) caster (superfine) sugar
400 g (14 oz) bananas, chopped
80 ml (2½ fl oz/¹⁄³ cup) buttermilk
225 g (8 oz/1½ cups) self-raising flour
pinch of sea salt
Preheat the oven to 190°C (375°F).
In a bowl, beat the butter and sugar together using electric beaters, until pale and creamy. Beat in the eggs one at a time, until completely incorporated. Beat in the bananas, followed by the buttermilk.
Now fold the flour and the salt through until just combined.
Pour the batter into a greased cake tin (any style and size will do, as we’ll be breaking the cake up later on).
Bake for about 25 minutes, or until the cake is golden, and a skewer inserted in the centre comes out clean.
This cake can be made a day or two ahead, and kept in an airtight container until required.
5 egg yolks
720 ml (25 fl oz) milk
140 g (5 oz/²⁄³ cup) sugar
40 g (1½ oz/¹⁄³ cup) cornflour (cornstarch)
½ teaspoon sea salt
450 g (1 lb) bananas, chopped
Prepare an ice bath by pouring cold water into a heatproof bowl and adding lots of ice cubes.
Place all the remaining ingredients in a bender and blitz until smooth.
Transfer the mixture to a saucepan and cook over medium heat for about 10 minutes, or until the mixture thickens. Cool immediately by plunging the saucepan into the ice bath.
The custard will set when it cools, so it’s best made not too long before serving the pie.
1 litre (35 fl oz/4 cups) thin (pouring) cream
100 g (3½ oz) sugar
1 vanilla bean, split in half lengthways, seeds scraped
Immediately before serving, place the cream, sugar and vanilla seeds in a large bowl. Using electric beaters, whip to stiff peaks.
30 g (1 oz) butter, melted
2 bananas, roughly chopped
grated dark chocolate, to garnish
Take your chocolate crumbs and mix the melted butter through. Press the crumbs into a 24–26 cm (9½–10½ inch) pie tin to make a pie base. Pour the cooled banana custard into the pie base. Scatter the chopped bananas over. Tear the banana cake into 2.5 cm (1 inch) chunks and push them into the custard. Cover with the whipped cream. Drizzle the chocolate sauce all over the top and finish with some grated dark chocolate. The pie is best enjoyed straight away, as the whipped cream won’t hold very well.