Kate’s Kitchen in London.

kate-4Where do you live?
I live in a Victorian flat in North London with my boyfriend Jeremy and new favourite American friend, Darlington.

kate-8How often do you cook or bake?
I cook lunch and dinner most days and like to do some cake baking every week or two.

kate-5What is your favorite kitchen utensil?
My favourite kitchen utensil is the potato ricer. I find it a little tricky to use but am always amazed at how creamy it makes your mash.

kate-71Which part of your kitchen do you like best and why?
The best bit of our kitchen is the stereo (even though it is melted and does not work properly) as singing Abba and cooking is so much fun — there are so many dance moves you can incorporate!

kate-2What was your biggest kitchen accomplishment?
I’m not really sure what my biggest kitchen accomplishment might be — it could be best to ask someone else — however one of the most enjoyable is definitely Delia Smith‘s Chocolate Bread and Butter Pudding. I’ve pasted the recipe below, however I never include the cinnamon or rum.

Chocolate Bread and Butter Pudding, from The Delia Collection: Chocolate by Delia Smith
Makes six portions

9 slices, each ¼-inch thick, good-quality white bread, 1 day old, taken from a large loaf
5 ounces dark chocolate, 75 % cocoa solids
3 ounces butter
15 fluid ounces whipping cream
4 tablespoons dark rum
4 ounces caster sugar
good pinch cinnamon
3 large eggs
double cream, well chilled

  1. Begin by removing the crusts from the slices of bread, which should leave you with 9 pieces about 4 inches   square. So now cut each slice into 4 triangles. Next, place the chocolate, whipping cream, rum, sugar, butter and cinnamon in a bowl set over a saucepan of barely simmering water, being careful not to let the bowl touch the water, then wait until the butter and chocolate have melted and the sugar has completely dissolved. Next, remove the bowl from the heat and give it a really good stir to amalgamate all the ingredients.
  2. Now in a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again very thoroughly to blend them together.
  3. Then spoon about a ½ inch layer of the chocolate mixture into the base of a buttered 7 x 9 inch ovenproof dish and arrange half the bread triangles over the chocolate in overlapping rows. Now, pour half the remaining chocolate mixture all over the bread as evenly as possible, then arrange the rest of the triangles over that, finishing off with a layer of chocolate. Use a fork to press the bread gently down so that it gets covered very evenly with the liquid as it cools.
  4. Cover the dish with clingfilm and allow to stand at room temperature for 2 hours before transferring it to the fridge for a minimum of 24 (but preferably 48) hours before cooking. When you’re ready to cook the pudding, pre-heat the oven to gas 350°. Remove the clingfilm and bake in the oven on a high shelf for 30-35 minutes, by which time the top will be crunchy and the inside soft and squidgy. Leave it to stand for 10 minutes before serving with well-chilled double cream poured over.