Helps the medicine go down by Ross Bryans

Ross Bryans

Ross Bryans

30th August 2018

Helps the medicine go down by Ross Bryans

Helps the medicine go down by Ross Bryans

This is the dessert made on the Scotland heat of Great British Menu 2018.

Chocolate brownie, salted caramel, Scottish tablet, caramelised bananas, heather honey custard.


  • Chocolate brownie (gluten free)
  • 680g of 70%dark chocolate (1)
  • 90g of butter
  • 500g of castor sugar
  • 84g of cornflour
  • 8g baking powder
  • 2g of salt
  • 300g of eggs (6 whole eggs)
  • 230g of 70% dark chocolate (chopped into small pieces)
  • Tablet
  • 1kg of castor sugar
  • 115g of butter
  • 230g of full-fat milk
  • 1 tin of condensed milk
  • 1/2 vanilla pod (split and scrapped)
  • Caramelised bananas
  • 2 bananas
  • 20g 0f demerara sugar
  • 20g of castor sugar
  • Salted caramel
  • 2tins of condensed milk (boiled for 4 hours)-(pre-made prior to completion day)
  • 6g of salt
  • Heather honey custard
  • 6 eggs
  • 125g of castor sugar
  • 285g of full-fat milk
  • 285g of double cream
  • 60g of Scottish heather honey


Chocolate Brownie
1. Melt chocolate and the butter together to 40c.
2. In a kitchen aid bowl mix the sugar, cornflour, salt, baking powder, and the eggs.
3. This mixture should be smooth like a pancake batter………
4. Now pour in the melted chocolate (1), mix on a low speed until fully incorporated.
5. Fold in the chopped chocolate pieces and mix well.
6. Shape the dough into moulds and freeze.
7. To cook the brownies, set and heat the rational oven to 190c Fan 3
8. First cook for 4 minutes and then rotate the tray and cook for a further 3 minutes.
1. Line a small 2inc deep metal tray with butter or oil spray.
2. In a heavy based medium sized pot add the sugar, vanilla and milk together.
3. Mix we together, constantly stirring over a medium heat.
4. Now add the tin of conduced milk and the butter.
5. Bring the mixture to the boil.
6. Once boiling reduce the heat to a simmer(light bubbling) and cook for approximately 20 minutes.
Caramelised bananas
1. Take the banana, peel it and slice it on an angle.
2. Grind the two sugars in a coffee grinder.
3. Sprinkle the sugar evenly over one side of the sliced banana.
4. Place the bananas onto a metal tray. using a blow torch, caramelise the sugar to the bananas till golden brown.
Salted Caramel
1. Using a kitchen aid, remove the contents of the boiled condensed milk tins into the bowl.
2. Using the paddle attachment slowly beat the caramelised condensed milk.
3. Add the 6g of salt and mix well together.
4. Check the taste.
5. Remove and place inside a disposable piping bag and reserve for plating.
Heather honey custard
1. Place the milk and cream together in heavy based sauce pan and bring to the boil.
2. In the meantime mix the sugar and the egg yolks together and beat vigorously.
3. When the cream and milk boils pour some over the egg and sugar mix, whisk together and return both the mixtures back to the pan.
4. Continuously stir the mixture till it reaches a core temperature of 78c
5. Pass the mixture immediately through a fine sieve and blast chill.
6. When re-heating to serves heat the mixture to between 40-50c and add the Scottish heather honey.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you