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4 Vegan Desserts - Henry Firth and Ian Theasby on Sunday Brunch!
Love vegan desserts? Get the BOSH! cookbook.
The BOSH! Boys - also known as Henry Firth and Ian Theasby (us) - headed over to the Channel 4 Studios to Sunday Brunch on Sunday 21st January 2018. It was a whole load of fun :-)
We cooked up a treat for the people on the show, which included hosts Tim Lovejoy and Simon Rimmer, plus Ross Noble, Kara Tointon, Kerry Howard, Jo Pratt, Django Django and Stacey Dooley (who we particularly loved!).
So what did we cook? Well we were asked to prepare a whole host of vegan desserts, so we did! We decided to make desserts which showcased the different ways you could bake without using animal products like egg, milk and cream. We used Aquafaba to make a meringue, which formed a gorgeous winter pavlova. We used mashed up bananas instead of egg in our delicious cupcakes. We made a vegan custard to go in our sticky toffee pear pudding (no eggs required). And finally we made a more traditional BOSH! mashup dessert, which was the Big BOSH! Billionaire's Lasagne, made up of layers of chocolatey goodness on top of a brownie base.
Check out our Sunday Brunch Dessert recipes here on the Channel 4 Website...
We'll be creating BOSH videos for these recipes over the next couple of weeks, so keep your eyes peeled for those!
That's right, we made a vegan pavlova! We spent a long time experimenting with aquafaba, the wonderful new ingredient (that is literally chickpea water). We whizzed it up into a lovely frothy cream and created this delightful dessert. The vegan meringue discs crack perfectly, and are incredibly sweet, giving the perfect contrast between the sweetness and powerful red colours of the fresh berries. Both are married together with the wonderful flavour of coconut cream.
Winter Pavlova | Photograph courtesy of Channel 4 - Sunday Brunch
Big BOSH! Billionaire's Lasagne
Yes this is as badass as it sounds. The Big BOSH! Billionaire's lasagne is layer upon layer of chocolatey goodness. It starts with a chocolate brownie base, then it's covered with a peanut caramel layer, then a rice crispy layer, then topped off with chocolate ganache. It's a serious dessert. Iced with a sprinkling of icing sugar it is a culinary (and visual) delight! Video coming soon...
Big BOSH! Billionaire's Lasagne | Photograph courtesy of Channel 4 - Sunday Brunch
Banana Bread Maple Pecan Cupcakes
These cupcakes were banging and incredibly fluffy. Instead of eggs this recipe uses mashed up banana as the egg replacer, giving a wonderful and naturally sweet flavour. They are incredibly light (a place where many vegan desserts fall down) and the combination of flavours pulls together gorgeously. The buttercream icing is made with dairy free butter, icing sugar and the magic ingredient, blitzed and toasted pecans, which give a wonderfully naughty, nutty flavour. Try this, trust us, it's great!
Banana Maple Pecan Cupcakes | Photograph courtesy of Channel 4 - Sunday Brunch
Sticky Toffee Pear Pudding with Custard
Sticky Toffee Pud is one of Ian's absolute favourite dishes, and is a British classic. Custard (also known as Creme Anglaise) is another delicious favourite, and we turned both of them vegan for the Sunday Brunch viewers! We included pears as a seasonal winter fruit, and the result was a gooey, sticky and delicious dessert. This dessert was the favourite of the viewers of the show, and is absolutely something you should re-create for a warming winter dinner!
Sticky Toffee Pudding | Photograph courtesy of Channel 4 - Sunday Brunch
Ian and Henry backstage looking proud, with our preview copy of the BOSH! cookbook in hand :-)