In each episode they make a traditional dish of the county they are visiting and I've been busily jotting them down - a few have been wondrous excesses of butter and cream but it's a rather simple recipe that is the first that I've attempted.
I'm not in Kent and I don't have any cobnuts but that hasn't stopped me from making this Kentish Cobnut Cake - hazelnuts fill in nicely for their relatives and I've taken a few liberties with the method but ultimately, it proved a most satisfying discovery.
Melbourenish Hazelnut Cake
450 grams self-raising flour
1 tablespoon ground ginger
225 grams soft brown sugar
6 eggs, lightly beaten
250 grams butter, melted and cooled
150 grams ground hazelnuts
Sift the flour, ginger and soft brown sugar into the bowl of a stand mixer. Add the lightly beaten eggs and beat slowly while pouring in the melted butter. When this has just mixed together, add the cream and ground hazelnuts and beat until amalgamated.
Butter and flour a large loaf pan and scoop in the batter - smooth out the surface with a palate knife.
Bake in a preheated 170°C/320°F oven until golden and cooked through - this should take about 1 to 1½ hours. If you feel that the top is browing too quickly, cover with foil and lower the oven temperature.
Cool for 5 minutes in the tin before turning out onto a wire rack. Finish off with a dusting with icing sugar.
In the program they made an accompaniment of apple compote - diced apples cooked in butter, caster sugar and cinnamon until they have just started to soften and the sugars have begun to caramelise.
Thick slices of hazelnut cake are served topped with thick cream and this warm sweet and fragrant compote.
It's rather decadent but one bite will surely make you a believer too!