"Wonka’s Whipple-Scrumptious Fudgemallow Delight" Cake

Inspired by the literary "Wonka’s Whipple-Scrumptious Fudgemallow Delight Bar" from Charlie and The Chocolate Factory, this is a gooey chocolate sponge cake oozing with surprise pieces of melted caramalised fudge. Drenched in fudge sauce and centred with a marshmallow cream filling, this really is the ultimate fix for the sweet tooth or even just simply a way to return to childhood fantasies.

For the cake:

270g dark chocolate, broken into pieces

4 eggs, separated

100g caster sugar

200ml double cream

100g Cadbury’s Fudge, broken into large pieces

For the fudge sauce:

125g light soft brown sugar

170g evaporated milk

50g butter

2 drops vanilla extract

For the marshmallow cream:

50g chopped marshmallows, plus extra whole ones for decorating

300ml double cream

1. Preheat the oven to 160°C/325°F/Gas Mark 3. Grease two sandwich cake tins and line the bases with greaseproof paper.

2. To make the cake, melt the chocolate completely in a heatproof bowl over a pan of simmering water. Set aside to cool completely.

3. Whisk the egg yolks with 65g of the caster sugar until pale and fluffy. In another bowl, whisk the egg whites with the remaining sugar until soft peaks form when whisk is removed from bowl. In a third bowl, whisk 100ml of the double cream to peaks.

4. Fold the chocolate into the yolk mixture, then stir in the 100ml of unwhipped double cream. Gently fold in the whipped cream, followed by the egg whites until combined.

5. Divide the cake mixture between the two cake tins. Sprinkle over the fudge pieces between the two cakes. Bake for approximately 30 minutes. Once cooked, leave in the tins for 5-10 minutes, turn onto a wire wrack to cool and strip off the base papers.

6. To make the fudge sauce, combine the brown sugar and evaporated milk in a saucepan. Heat gently, stirring frequently, until the sugar dissolves. Once dissolved and the mixture comes to the boil, keep the heat very low and simmer for 6 minutes without stirring. Remove from the heat, whisk in the butter and vanilla extract. Transfer to a bowl and once cooled, cover with clingfilm and chill for an hour to thicken.

7. For the marshmallow cream, whip the cream until peaks form. Fold in the chopped marshmallows. Spread over one sponge. Beat the fudge sauce and spread most of it over the other cake. Sandwich the two together.

8. Spread the rest of the fudge sauce over the top and decorate with marshmallows.

The British Food Revival

In recent years it would seem a British culinary revival, or what is often referred to by professionals as the ‘Modern British Cuisine’, has emerged. Magazines are increasingly recreating contemporary versions of traditional British dishes such as fish pie, roast dinners and Eton Mess. Likewise, The Times Weekend Recipe Exchange began this year featuring readers’ family recipes of traditional British dishes passed down from generation to generation. The BBC has for the past 3 years run the ‘Great British Menu’, which has not only bought regional British gastronomy into light, but it has sought to demonstrate to the globe that British food is now one of the most eminent cuisines. Only this month has The British Street Food Awards been announced to begin in 2010. But it’s not just the media embracing the nation’s cuisine; we as a population are too. According to market analysts Mintel, regional British cheese sales increased by 16% between 2004-2006, whilst continental cheese sales declined by 7% in the same period.

But does anyone really fancy a restoration of greasy fish and chips and stodgy puddings? I don’t think so, somehow. Not when you could eat fragrant thai curry, creamy rich risotto, or aromatic tagine for dinner. With a vast choice in cosmopolitan restaurants, convenience meals and ingredients available now, why would one choose Yorkshire pud? The British are always looking for novel culinary ideas and this seems likely to be reconfirmed with prophecies of overseas cuisines, currently unexploited in the UK, to flourish, such as South American. Besides this, Great Britannia’s food has never actually been ‘Great’ in terms of reputation, at least not in my lifetime. The French in particular are famous for mocking our home cuisine including their former President Jacques Chirac, who allegedly stated in 2005, “One cannot trust people whose cuisine is so bad”.

Yet after many cynical thoughts on this resurrection of our national fare, I could not help but consider its potential. Magazines and newspapers have reintroduced recipes of the United Kingdom increasingly since the current economic crisis began. Our hearty dishes such as pasties and puddings not only keep one full and warm through the bitter winters, but can also be easily made at a reasonable price to feed a large family. What’s more, a nation’s historic dishes were usually invented through ingredients grown in that country. Hence, if we cook more British food then undoubtedly we will be utilizing more home produce, which of course is only a good thing from a green environmentalist point of view. And while we love to create dishes that are a fusion with other world cuisines – such as Britain’s favourite dish, chicken tikka masala – it’s important we remember the old favourites too. What would life be without sticky toffee pudding?