Come and join Richard Bertinet for our signature Christmas Baking class to make all you need for your extra special Christmas baking treats. This class is something of a tradition with us, a truly celebratory day of learning to bake all that is wonderful about Christmas.
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.
This is a hands on class and includes lunch with wine. Please bring a bag and/or a large container with you so that you can take home some of your delicious creations. The class will finish at approximately 3.30/4pm. Finish times can vary on each class, but this is a good guide.
