You’ve probably heard the saying that dessert cookery is “scientific”. One mistake and your cake/tart/meringue will fall into a heap, your dinner party embarrassingly ruined.
It’s a reputation Anna Higham – executive pastry chef at the River Cafe – is trying to fight. “I always hear so many people say that they really don’t know how to make pudding, or that it’s this really scary thing.” To which she says: “No, this is just cooking, it’s the same principles. You’re just not as familiar with it [because] you don’t do this every day.
