Olivia Potts Olivia Potts

The contradictory brilliance of Boston cream pie

(Natasha Lawson) 
issue 23 March 2024

They say you can’t teach an old dog new tricks, but perhaps you can teach it old tricks. When I embarked on making a Boston cream pie, I thought I knew it all when it came to sponge cakes. I’d creamed butter and sugar, using elbow grease and a wooden spoon or employing the horsepower of a stand mixer’s whisk attachment.

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Olivia Potts
Written by
Olivia Potts
Olivia Potts is a former criminal barrister who retrained as a pastry chef. She co-hosts The Spectator’s Table Talk podcast and writes Spectator Life's The Vintage Chef column. A chef and food writer, she was winner of the Fortnum and Mason's debut food book award in 2020 for her memoir A Half Baked Idea.

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