Despite being on holiday / wedmin trip in Northern Italy, news of the GBBO #bincident earlier on in the series and the scandal it created reached my ears last week.

After dwelling upon the “bincident”, and other more mainstream portmanteaux (a word formed by blending sounds from two or more distinct words and combining their meanings – Wikipedia) – Brangelina probably being the least academic of them, my mind wandered to the fairly modern world of sweet dessert hybrids. Despite never having seen a cronut (croissant and doughnut) in real life, I get the picture, and quite enjoyed an apple and cinnamon duffin (doughnut and muffin) once in Starbucks.

It was by complete coincidence then, that in the Asda magazine that I picked up last week, there were recipes for aTownie and Pieclair.

I had thought it was an invention of the ever-impressive Asda magazine, however Bea’s of Bloomsbury is claiming the title according to this article.
http://www.today.com/food/move-over-cronut-its-time-townie-6C10411620

Joe and Sophie (Jophie?) were coming to stay, so I thought it an appropriate occasion to trial this new idea. I used a combination of the Asda magazine (paper form only I’m afraid) and this recipe that I found online. http://sortedfood.com/#!/townie/

Starting with a sweet dessert pastry base, I part-baked the shell in a silicone mould to make it easier to remove the townie once finished.

sweet pastry

I then added the tasty pecan mixture. I don’t often cook with nuts and so found it hard to tell when the mixture had cooked sufficiently.

pre-baked pecans

It did rise up a little and go nice and golden brown though.

post-cooked pecans

I made a brownie mixture in much the same way that I would make triple chocolate brownies https://lydiatoson.com/2013/09/08/coveted-triple-chocolate-brownies/ and poured on top of the baked pecan mixture. 20 minutes in the oven later, smelling superbly chocolatey, was my townie!

Chocolate townie     baked townie

I was rather pleased with my townie, I liked the encasing of a chocolate brownie, although in retrospect I probably overdid it slightly, so keep an eye on it is my recommendation!

Still, it was very tasty whether served warm or cold. Oh and the little ones were good for lunchboxes, and more robust  to being knocked about during the morning commute than a normal brownie.

I may go for a pieclair (yep – a pie made of eclairs!) or a pike (apple pie atop a raspberry cake) next…

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