…. I reckon he’d be like the Pavlova I ate in Shanghai …
… or this Mango Cheesecake I scoffed in Singapore.
Which begs the questions …
1. Why is there a global agenda to make all desserts poncy and flamboyant?
2. When did it become wrong to offer basic apple crumble and custard?
3. Why is ‘yellow’ the colour most strongly associated with dessert?
4. Why did I eat an Australian Pavlova in Shanghai?
5. Why is ‘Bread And Butter’ Pudding in so many Asian Hotels?*
6. Why am I eating so much when I’m supposedly taking more care of my health?
* Yes, I do realise this sort of makes point 2 redundant!