Elaine “Foodbod” Boddy welcomes Sophie Carey back to her home kitchen for a festive season finale devoted to a Christmas dessert – a Spiced Plum Baked Alaska Frangipane tart. Sound delicious? Sophie, who is the Bakery Development Manager at Matthews Cotswold Flour takes us through the entire process, including how to make American shortcrust pastry, frangipane and an amazing Swiss meringue snow topping with toasted peaks. It’s a masterclass in how to make a stunning festive centre piece. Follow step by step as Sophie demonstrates the recipe while offering advice and tips at every stage, not just about this recipe but ingredients and baking in general. Elaine and Sophie discuss their own Christmas traditions and reminisce about family Christmases past. And to wrap up, Elaine and her producer, David Treadway look back at the highlights of past two years of The Foodbod Pod.

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Watch Elaine & Sophie in action and see the recipe featured on YouTube at https://youtube.com/@foodbodpod

Join Elaine Boddy in her home kitchen for another Podbite, the shorter companion podcast to the main Foodbod Pod podcast series. In this episode Elaine is joined by her producer David Treadway as they discuss being confident with your sourdough starter and why you shouldn’t overthink it. They also touch on different flours and how regenerative flours behave. Plus, Elaine has some news about a sourdough demonstration she’s hosting in a very famous London store.

To find out more and see the recipes featured in the full length Foodbod Pod episodes visit: https://foodbodpod.com

Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod

Elaine “Foodbod” Boddy welcomes us back to her home kitchen for an entire episode dedicated to how to manage sourdough starters and doughs in the cooler months. Elaine mixes up several different doughs while discussing the do’s and do not’s and what to do if a starter is underperforming and how to get the best from it. She also discusses the advantages of using loaf pans, including her favourite kind of pan – the Bundt Pan, originally designed for baking cakes and which come in various shapes and sizes, some of which are perfect for the festive season. Elaine continues to use up ingredients she finds in her kitchen cupboards including chocolate, za’atar, barberries and olive oil, demonstrating how add-ins can produce exciting and innovative sourdough results.

Find out more and see the recipes featured at: https://foodbodpod.com

Watch Elaine in action on YouTube: https://youtube.com/@foodbodpod