Stir up Sunday is 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.
Today you will be joining us to make your Christmas pudding, Christmas cake, mince meat and some mince pies. All the recipes will be Richard Bertinet’s, some going back to his family, others he has developed since he arrived in the UK more than 30 years ago. 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. You will also be making your own royal icing and learning how to pipe with it. 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.
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.
The day starts at 10am and will finish around 3.30 to 4pm. Includes lunch with wine. Please bring a bag with you so that you can take home your delicious creations.
Please note, Richard Bertinet will not be present at this class.
