A Serendipitous Encounter on the 1:00 am to Leeds
Occasionally in life, you encounter someone with whom everything simply aligns, humour, candour, warmth. There’s no preamble, just an immediate sense of connection. For me, that moment came not at a champagne reception or afternoon tea, but aboard a 1:00 am LNER train from London to Leeds.
The train, as fate would have it, had glided into the wrong platform, leaving us suspended in a brief limbo. It was here I met Felicity, the train manager on duty. With a poised calm and dry Yorkshire wit, she turned what could have been an inconvenience into an oddly comforting pause. Her presence, elegant, assured, and quietly humorous, left an impression.
Some months later, now accompanied by my wife on another LNER journey, we found ourselves seated opposite a familiar face, Felicity, this time with her husband, Darren. A conversation sparked effortlessly, and by the time we reached London, a friendship had been sealed.
It was on a subsequent train that Felicity, with festive plans taking shape, asked for a recipe to recreate the Fortnum & Mason style pecan florentines she had once enjoyed. This post is the result of that request, her husband behind the camera, and Felicity behind the idea.
Fortnum & Mason Style Pecan Florentines
A refined indulgence, rich with toasted pecans, orange zest, and tempered dark chocolate, a delicate harmony of texture, elegance, and understated luxury.
- Makes: 18–20 elegant discs
- Difficulty: Intermediate (ideal for the thoughtful home baker)
- Time: 25 minutes prep • 15 minutes bake • 30 minutes finishing
The Concept
The Florentine is a sweet that whispers rather than shouts, delicate, crisp, fragrant with orange and caramel, and kissed with glossy chocolate. In this version, we’ve elevated the traditional profile with buttery toasted pecans, a wisp of sea salt, and the subtle brightness of orange zest. Each bite feels like a quiet celebration, the kind you might enjoy from a fine bone china plate in a sunlit drawing room.
Ingredients
For the Florentines
- 50g unsalted butter
- 75g caster sugar
- 50g golden syrup
- 50g plain flour
- 75g toasted pecans, roughly chopped
- 50g flaked almonds, lightly toasted
- 40g glacé cherries, finely chopped
- 50g mixed candied peel, finely chopped
- 25g sultanas or dried cranberries (optional)
- Pinch of Maldon sea salt
- Zest of ½ orange
For the Chocolate Coating
- 150g dark chocolate (70% cocoa solids), Fortnum’s Ecuador Dark or Valrhona Guanaja preferred
Method
- Prepare the Oven & Trays: Preheat oven to 170°C (fan 150°C). Line two trays with parchment or silicone mats. Trace 7cm circles for uniformity.
- Create the Base: Melt butter, sugar, and syrup until smooth. Stir in flour until it forms a paste.
- Add Ingredients: Fold in nuts, cherries, peel, zest, salt, and optional dried fruit.
- Shape: Spoon mixture onto trays, flatten gently. Leave ample space as they will spread.
- Bake: Bake for 10–12 minutes until edges are golden. Cool and reshape with a cutter if needed.
- Temper Chocolate: Melt 2/3 of chocolate over a bain-marie. Stir in remaining 1/3 off heat to temper.
- Finish: Spread chocolate on base, then create a zigzag pattern with a fork. Let set at room temperature.
Optional Flourishes
- Drizzle with milk chocolate for contrast
- Dip half in dark, half in white chocolate for duo-tone luxury
- Adorn with edible gold leaf or shimmer spray for festive decadence
Chef’s Notes
- Pecans add depth; orange zest brightens, a harmonious pairing
- Slight underbaking keeps the chew; a little longer yields crispness
- Store in a parchment-lined tin, if they last that long
Serving Suggestion
Serve on a cut-glass stand with Darjeeling in fine china, or post-dinner with Tawny Port for a truly Fortnum-worthy flourish.
A Note in Closing
This recipe is more than a sweet treat, it’s a memento of chance connections, of Yorkshire wit and London elegance meeting somewhere in between. Felicity turned a midnight rail delay into something memorable, and now her artistry, along with Darren’s photography, brings that warmth into your kitchen.
Shall we tempt Felicity into a regular feature here at Yorkshire Pudd? A series of refined, seasonal bakes from the First-Class carriage? After all, good taste should be shared.