In 2011 Camille Moore stepped way out of her comfort zone and took a giant leap of faith. In the wake of a major life transition, she put her 10-year modeling career on hold, packed up her life without having a place to come back to, and moved to Paris for a year of culinary school at Le Cordon Bleu. There, she put her head down and focused in the kitchen, learning to cook with ingredients and techniques that until that point, she’d only read about or seen on TV.
Since then, Camille’s work has been featured on CTV’s The Social and The Marilyn Denis Show, online on Harlequin Books and Cooks, her YouTube channel, and Instagram, and in partnership with various food and lifestyle brands including KitchenAid, President’s Choice, and Stearns and Foster. Despite the style of her training, Camille’s style of cooking focuses on creating simple deliciousness using whatever she has on hand or can get her hands on. As she also earned a Master’s Degree in teaching, she infuses easy-to-digest little lessons on the fundamentals of cooking in everything she does.
Her next goal is to write a cookbook of sorts, her first of many.
This recipe needs no glowing introduction… the proof is literally in the sticky toffee pudding. It’s decadent, beautifully spiced, dense and moist. The fresh cranberries give the most perfect tart-flavor contrast to the sticky-sweetness of the cakes and will have everyone who tries this raising an eyebrow with delight. This is not a dessert to sleep on, make it today!View This Recipe