GET TO KNOW: KRISTY GIBLIN

Kristy Giblin is co-owner of The Pudding Parlour, a boutique dessert company with stores in Morpeth, Newcastle and Prudhoe.

The business’ in-house baking teams make everything by hand, from celebration cakes that bring the wow-factor to sweet-as-can-be cupcakes, novelty cheesecakes and fabulously fudgey brownies. Their flavour combos are quite something – things like layered Custard Creme and Bourbon Biscuit cakes, special ‘gravity’ cakes filled with M&Ms, Skittles and Malteasers. She runs the business with her brother and co-owner, Greg.

I always start the day with… 

a good brew! I don’t need an alarm clock – my four-year-old ticks that box for me. Mornings are always a bit hectic for me what with the school run, so I tend to eat after all the chaos has subsided.

You’d be forgiven for thinking  I have enough sweetness in my life, but I’m a total chocaholic…

trying to give it up is a constant battle. My idea of the perfect birthday cake would be either Cherry Bakewell or banoffee-flavoured, smothered in white chocolate.

I’d be lost without my angled pallet knife…

it sounds boring, but it’s amazing how many uses one little tool has!

When I want to eat healthy, I reach for…

grapes or veggie sticks and low-fat hummus. I try and step away from the cake cuts in the kitchen. My idea of the perfect quick, healthy supper would be a chicken and veggie teryaki stir-fry.

My ultimate naughty treats are…

our Peanut Butter S’Mores Bars, Caramel Pecan Pie and Fudge Crumble Slices, which are our bestsellers. Oh, and maybe our Cookie Dough Pie too. They’re a mix of all my favourite flavours – we created them because we couldn’t find them in the shops.

The best dessert I’ve ever had was…

a slice of pecan pie at Disney Land, many moons ago. The kind of bakeries over there inspired us to create The Pudding Parlour.

One of the best baking tips I’ve ever been given is…

whip your buttercream for a generous 10 minutes on high!

Indulging in ‘treats’ now and again are nothing to feel guilty about…

we have lots of customers who visit us straight after they’ve been weighed! I’ve found depriving yourself of the sweet stuff 24/7 only leads to more cravings and even binge eating. It’s ok to fall off the wagon now and again – it’s all about balance.

Being given two hours to make a cake for a famous band was quite a memorable baking experience…

we got a call from As You Like It, who told us The Who were visiting that night – and that they needed a cake for the drummer’s birthday. Luckily, we love a challenge, and so dropped what we were doing to make it happen. The band loved it, so we were happy.

My favourite baking ingredient has to be pecans…

they have a wonderful caramel-like flavour when baked into cakes, or pie batter. I also love raspberries, especially when paired with white chocolate. Cheesecake, blondies, traybakes… it’s a combo that always works!

The secret to the perfect sponge is quite simple…

don’t try and bake a cake that’s too deep and make sure you bake a few layers at a time to achieve an evenly moist, light texture. Then it’s just a case of layering up with buttercream, jam or fruity curd!

The best thing about our cakes is…

the fact that they’re all handmade, from scratch, and hand-decorated. Each recipe has evolved over time from our sheer love of baking and eating sweet treats. None of our cakes have preservatives or other nasties in them and they’re all made fresh to order.


thepuddingparlour.com

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