The television star and cookbook author shares the tricks and shortcuts behind her own showstopping desserts.
But her career in food long predates the popular binge watch.
We talked to her about her evolving career and approach toholiday baking, including the glory of simplicity.
Credit:Karen Delahay
Q: Youve had a long career in food.
How has your approach to baking changed over that time?
Mainly, its got simpler over the years.
Prue outside her Michelin-starred London restaurant, Leith’s, in 1969.Credit:Courtesy of Prue Leith
And I never usedshop-bought puff pastryfor example.
Id rather make a quick and easy trifle than spend hours making multi layered entremets.
And I have become ever keener to use leftovers.
Amaretti and Lemon Curd Trifle from Prue: All-Time My Favourite Recipes (Blackbird).Credit:David Loftus
I am the leftover Queen, I promise you.
Even with bought custard it is utterly delicious.
Q: What are some of your favorite techniques for holiday baking and cooking?
Credit:Courtesy of Netflix
My favorite trick is to decorate a cake, pudding, or soup with lots of different elements.
It takes no skill, just a bit of imagination.
Q: Do you have a favorite chocolate chip cookie recipe?
Yes.Alison Hammond, who came toCelebrity Bake Offone season, did her brownies with chunks of Dime Bar.
I tried it with chip cookies and it’s brilliant.
Q: Whats always on your shopping list for a holiday party?
Pomegranate seedsare generally on my shopping list.
And I love the flavor.
Q: Have you hosted any particularly memorable holiday mealswhether they went well or not!
that you really learned from as a cook?
We ended up slicing the meat and frying it!
Q: What are a few of your best-loved, most-used tools and why?
I also love my swivelpotato peeler.
Courtesy of Netflix
Q: The show has obviously been a massive hit across the world.
What do you attribute its success to?
The production company is called Love Productions and it’s truly Love by name and love by nature.
The whole atmosphere is happy and endlessly encouraging to the bakers.
Besides, who doesnt like cake?
Q: Is there a moment from the show that you especially remember?
Both of them areBake Offgroupies.
And of course the whole tent are Reynolds fans so it was a merry mutual admiration fest.
Q: Your statement glasses and necklaces have become a much-discussed part of the show.
How would you describe your personal style?
Well, Id say its colorful, fun, and happy.
Others might say loud and vulgar!
I dont see the point in dreary greige.
Q: What excites you most about your career right now?
That I have one at all!
How lucky is that?
To still be working, and more in demand than Ive ever been, at 83.
AndBake Offhas been a sort of launch pad for a host of other things.
