Frankenstein food

Over the summer I posted on the subject of the cronut, a croissant-doughnut hybrid making waves in New York. What I hadn’t realised at the time was that similar confection-combinations have become quite a trend, with the duffin (yes, a doughnut-muffin crossover) recently causing controversy when one of coffee-giant Starbucks’ suppliers decided to trademark the name. ‘Portmanteau patisserie’ is one of the labels food journalists have given the trend, which perhaps fills the gap left by the ailing gourmet cupcake…