Bash vs. Blanchard: Carrot Challenge

Bash vs. Blanchard

Our Head (Chef) to Head (Chef) is back and with a New Year brings even bigger and better challenges. After all our Culinary Director, Martin Burge’s, New Year’s resolution was to be an even tougher cookie to crack!

So this week’s challenge is worth its weight in gold (…wait for it) Head Chef’s, Kathryn Bash and Matthieu Blanchard, have created their delicious dishes around Bugs Bunny’s fav snack, the carrot!

But who will win? You decide! Head over to our Instagram channel (@DormyHouse) to get involved and cast your vote on the winning recipe.

Bash’s Sticky Carrot and Ginger Pudding

Bash is back with a bang. This week she is making a delicious, Sticky Carrot and Ginger Pudding, so wave goodbye to willpower because this mouthwatering pud is enough to collapse any January diet (sorry, not sorry).

Drizzled in rich brandy butter and spiced with cockle-warming ginger and cinnamon, this pud is a proper winter warmer.

Don’t believe us? Well as they say proof is in the pudding, just give this scrumptious sweet treat a try.


Prepping your pud…

• Firstly, sift together your self-raising flour, spices, baking powder and bicarb.
• Then add your eggs, butter and sugar. Next mix together using an electric mixer with a whisk attachment (or a good ole fashion whisk will do the job too!)

• Add your honey, then mix
• Then add your fresh ginger and (you guessed it) mix some more!
• Next slow down your mixer and gradually add your water. Once your water is all added speed up your mixer once again.
•  Finally just before you finish mixing, gently fold in your carrot and stem ginger.

• Pour the mixture into your lined molds, you can use individual cake molds or opt for one large tin.
• Then pop it into your oven and bake at 160 degrees for 25-30 minutes. Time will vary if you are doing one large pud, just be sure not to open the door to the oven too early, otherwise your cake might sink a little.

• When cooked take out of the oven and leave to cool.
• Once cool you can turn the puds out of their molds.

To make your sauce, put all the ingredients into a pan (apart from the cream):

  • 175g dark brown sugar
  • 110g butter
  • 2tbls rum/ brandy or ginger wine
  • 2 chunks stem ginger
  • Then bring to the boil. You will need to mix near the start, so your sugar doesn’t catch.

• I like to add a dash of cream to my sauce to lighten it up, but that part is up to you.

Then it’s ready! Serve your pud with a hearty scoop of ice cream and then drizzle your sauce on top. Enjoy!

Mathieu’s Carrot and Orange Cupcakes

The undefeated Matt is kicking the 2021 challenges off with a beautiful bake, say hello to his Carrot and Orange Cupcakes.

A fluffy, moist muffin perfectly topped with a delicious swirl of walnut and cinnamon frosting, dusted with delicate decorations.

This family-friendly recipe is perfect to try during lockdown, getting the kids in the kitchen (and giving you a much-needed break from trying to teach them Pythagoras!)

So if you’re ready, get set and bake!



Making your muffins…

  • Firstly, combine all your dry ingredients: plain flour, leavening, salt and sugar.
  • Next, whisk the wet ingredients into the flour mixture.
  • Once combined, add your grated carrots and stir.
  • Then scoop your mixture into muffin cups and then bake at 180 degrees for 25 minutes.
  • To make your cream cheese, firstly whisk your butter and cream cheese together until it becomes light in consistency.
  • Next add your icing sugar and cinnamon powder, and keep whisking until it firms up.
  • Finally, whisk your condensed milk into the frosting and leave in fridge to set.
  • Once your muffin has cooled, it’s time to decorate! Using a piping bag, swirl a hearty helping of frosting onto the top of your muffin and then finish with decorations and chopped walnut. Yummy!


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