New this year, we have combined 3 of our most popular Christmas classes for you to enjoy in a 3 day course.
The first day is an homage to Stir up Sunday on a Monday, a tradition observed in many households across the UK. Not only does it mean that some Christmas essentials are prepared well in advance, so freeing you up in the busy run up to the day itself, but also many of the items improve with the benefit of at least a few weeks to steep in their goodness and, in the case of a cake, be fed with alcohol. You will be making Christmas pudding, Christmas cake and mince meat. You will also make sweet pastry which you will take away with you and we will show you how to freeze so that you will be ready to make your mince pies closer to the day. We will provide you with all you need from the best ingredients to the pudding basins, jars for your mince meat and the skills and knowledge to return to these recipes year after year. As the cake will need cooling before any decorating, you will make marzipan with us and take it away with you to freeze. We will suggest some decorating ideas which you will have time to practice with us before you finish your cake in your own style at home. You will also leave us with a Christmas pudding mix, in a ceramic bowl and expertly tied with string ready for you to steam at home.
This first day is taught exclusively by Jen Crabtree.
On day 2 you will be making wonderful food treats to gift at Christmas (or keep for yourself) that are extra special if home made. In this hands on class, Richard Bertinet will cook and bake with you some of his favourite festive extras, many of which he uses year round on his classes but which at Christmas are elevated with his seasonal twist. This will include Richard’s prunes in rum, clementine and cognac marmalade, our cider punch that is sure to get any party off to a swing as well as being a delicious way to boil your Christmas ham, infused with star anise, cinnamon and cloves. Also on the menu will be a jar of salted caramel sauce, Provençal nuts roasted in honey, lavender and rosemary. Add to this some sourdough crackers, 2 different varieties, a seaweed version and a beetroot and cumin version that are perfect with cheese and you have an impromptu party waiting in your larder. You will take away your precious jars and boxes in a Bertinet Bag.
On day 3 you will move onto Christmas baking with Richard. You will be making a moreish Christmas stollen that allegedly lasts well for up to a week but is so irresistible that you might find it gets eaten before the festivities begin. Filled with fruit, marzipan, drenched in butter and dusted with icing sugar we can see why. Traditional mince pies with (of course) a Bertinet twist, filled with crème d’amande and home made mincemeat will be made by the dozen. You will be making a delicious prune and cardamom bread which lends itself perfectly to the addition of fruits and spices for those cold winter days. You will also make a Somerset cider and walnut bread, made into a couronne, that pairs perfectly with cheese and any left over turkey.
Whether you are taking on Christmas for the first time or you would like to change some of your old recipes, let us help you get a head start to the festive season and take away some of the busyness in the run up to 25th December.
This course runs from Monday 24th November until Wednesday 26th November inclusive. Each day starts at 10am and will finish around 3.30 to 4pm. Includes lunch with wine. Please bring a container with you so that you can take home your delicious creations.
Please note, Jen Crabtree teaches Day 1, Richard Bertinet teaches days 2 and 3.
