Southampton superfan creates dessert for FA Cup semi-final primarily based on membership hero
One Southampton superfan chef has been creating a football-themed dessert for every Saints game this season and his latest creation honours 1976 FA Cup hero David Peach
Former top chef Ed Stanchion loves a dessert
As Southampton supporters gear up for their season-defining journey to Wembley this weekend, one Saints superfan chef has discovered an unconventional method to demonstrate his love for the club.
He’s crafting a special commemorative pudding for Saturday’s FA Cup semi-final clash with Manchester City.
Former top chef Ed Stanchion abandoned the kitchen for the stage and now operates full-time as a magician in identical twin act Kane & Abel.
He has dedicated the season to producing a football-themed dish for every Southampton fixture.
Posting each creation with his expanding Instagram following at @stanchionsnacks, Ed has cultivated a devoted fanbase for his creative Southampton-inspired dishes, with past creations including Russell Martin’s Smoked Watermelon, Stern John’s Rum Punch Cream and the Scott McDonald Burger.
His newest creation, the David Peach Melba, honours the Saints legend David Peach whose strike helped propel Southampton to the 1976 FA Cup Final, where they memorably defeated Manchester United 1-0 to claim the club’s sole FA Cup. Supporters will now hope for another historic Wembley moment this weekend.
Designed to commemorate Southampton’s latest journey to Wembley, the pudding features poached peach, raspberry coulis and banana ice cream, crowned with an FA Cup-shaped biscuit. A celebratory serving also combines peach syrup with prosecco.
Ahead of the match Ed said: “Football has always been about more than what happens on the pitch. It’s about ritual, memory and how people come together.
“Creating a dish for every Southampton game started as a bit of fun, but it’s become a way to celebrate players, moments and the culture around the club.
“With Wembley this weekend, I wanted to do something that nods to our history but still feels creative and a bit unexpected – combining nostalgia, flavour and a bit of theatre, just like the FA Cup itself.”
David Peach Melba Recipe (Serves 2)
Ingredients
For the peaches
- 2 peaches
- 200g sugar
- 200ml water
For the raspberry coulis
- 125g raspberries
- 1 tbsp icing sugar
- Juice of 1/3 lemon
For the FA Cup tuile biscuit
- 30g egg white (approx. 1 egg white)
- 50g icing sugar
- 50g butter
- 50g flour
For the banana ice cream
- 100g frozen banana
- 100ml buttermilk
To garnish
- Mint leaves
Optional celebratory serve
- Peach syrup
- Prosecco
Method
1. Poach the peaches
Dissolve the sugar in the water over a low heat. Add the peaches whole and simmer gently for around five minutes until softened. Allow to cool in the syrup, then chill.
2. Make the coulis
Blend 100g of the raspberries with the icing sugar and lemon juice until smooth. Pass through a sieve to remove the seeds, then chill. Reserve the remaining berries for garnish.
3. Prepare the tuile biscuit
Beat the softened butter and icing sugar until smooth. Whisk in the egg white, then fold in the flour to form a batter. Spread thinly into an FA Cup shape (or any trophy shape) on baking paper and bake at Gas Mark 4 / 180°C for around eight minutes until golden.
4. Make the ice cream
Blend the frozen banana with the buttermilk until smooth and creamy.
5. Assemble the dessert
Spoon the coulis onto a plate. Place the peach in the centre, garnish with mint leaves and berries, top with banana ice cream and finish with the biscuit.
6. Optional matchday serve
Mix one part peach syrup with two parts prosecco for a celebratory drink.
