The Art of Cooking

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Master Chef Lexi specialises in culinary chaos — the kind of genius that produces dishes nobody else would dare attempt. She cooks with style, attitude, and the occasional fire alarm. Known for bold ideas and even bolder flavours, she’s the chef you call when you want something unforgettable, untraditional, and possibly unexplainable.

Think of it like a custard sponge meets potato bread pudding — comforting, dense, and strangely good with tea.

Ingredients

250 g mashed potato (cooled — not buttery mush, but firm and smooth)

100 g sugar

100 g butter, softened

2 eggs

1 tsp vanilla extract

150 g self-raising flour

1 tsp baking powder

100 ml milk or cream

Optional: zest of half a lemon or a pinch of nutmeg

Method

Preheat oven to 180 °C (160 fan) and grease a loaf tin.

Beat butter and sugar until fluffy.

Add eggs one at a time, then vanilla and mashed potato — it’ll look weird, but trust the process.

Fold in flour, baking powder, and milk until smooth.

Bake 35–40 min until golden and a skewer comes out clean.

While warm, pour over a thin layer of warm custard glaze (custard thinned with milk).

Cool, slice, and serve with tea and disbelief.

Result: moist like banana bread, with a nostalgic “school pudding” vibe.