Presenting the Bitterwallet Big Breakfast Sundae!
In a bid to create our own dessert-related meal, we've had a crack at the Bitterwallet Big Breakfast Sundae. We were inspired by the Meat-Man Parfait, a dish that Yanks are shovelling into their faces at the Illinois State Fair. Could we produce something half as appealing with a very English twist? Yes we could - or need a quadruple bypass trying, dammit.
Here's the ingredients for the sundae - your typical full English assortment. No hash browns and no smoked fish products either. Argue amongst yourselves if you disagree:
We didn't have a fancy sundae glass, so we used a decorative Stella Artois pint glass nicked from the local a couple of years ago.
So off we went - everything fried, except for the toast and beans. The first layer of our sundae was the button mushrooms, topped off with brown sauce. Next were the tomatoes, and the fried egg was layered on top - burst for the sake of decoration:
Four rashers of bacon were then crammed into the glass, Heinz tomato sauce poured on top, then two whole pieces of black pudding were slung in. Finally, a generous drizzle of beans, a pork sausage and toast. Ladies and gentlemen, the Bitterwallet Big Breakfast Sundae:
How did it taste? As good as it looked. So like chipping away at a pint of softly textured lard, then. Not to worry, because we had a mug of tea to wash it down with:
In all honestly it was a modest effort - there's only so much you can fit in a pint glass, and we think some of you fat porkers can do much better. If you're inspired to waste an hour and a few quid preparing a faintly nauseating meal, send the photographic evidence to our new email address, firstname.lastname@example.org.