Howard's Veggie Suet Puddings & Homity Pie - Bake Along Series 4, Week 7

Join Howard Middleton (GBBO contestant from series 4) live from Sheffield who will teach you the skills you need to bake his warming vegetable suet pudding and Homity pie, as week 7 of our 10-week Series 4 Bake Along.

This class takes place on Sunday 16th April 2023 at the following times:

9am PT / 11am CT / 12pm ET / 5pm UK GMT

This class is part of our Series 4 Bake Along, where we revisit Bake Off's UK Series 4 and try our hand at one bake from each week in the tent. We'll cover signatures, technicals and even show-stoppers. For significant savings and to sign up to all 10 weeks, click here.

Please allow up to 2 hours for this class.

Bake With A Legend Online Classes are an interactive experience, where we limit group sizes to around 25 to ensure an intimate online setting. Not only do you have your celebrity baker teaching you, but you also have one of our brilliant Bake With A Legend hosts who will ensure the smooth running of your experience ensuring everyone is enjoying themselves.

If you need any help at any point during the class, you’ll be encouraged to raise your hand and your baker will be virtually joining you in your own kitchen in no time to assist you!

You’ll bake along in tandem with Howard, learning many tips and tricks a long the way as you perfect all the skills required to make his delicious duo of pies. Howard will also be on hand to answer your questions, be those about baking or his experiences of being involved on such an iconic television show.

Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same screen. Please note we can accept requests to move classes with two or more weeks notice prior to the class – any requests to do so, will incur a £5 administrative charge.

Once booked in, all guests will be emailed a full recipe and the zoom link required to join us for the class. Just in case you don’t spot it please check junk mail!

Equipment

Large metal cookie cutter (for placing in the bottom of the pan) or you can use a saucer

8in/22cm round loose bottom or springform cake tin or similar

Very large pan or steamer and lid Wooden spoons

Mixing bowls 

Baking parchment

2 x 570ml/1 pint pudding basins * 

Large frying pan or wok

Rolling pin 

String

Kitchen foil 

Flat baking tray / sheet

* Traditional pudding basins have a ridge around the outer rim of the bowl to secure a piece of string when tying the lid in place. Nowadays you can also buy plastic pudding basins with a snap on lid. If you use the latter, you won’t need string or kitchen foil.

Ingredients:

For the puddings filling:

1 tbsp vegetable or olive oil 

1 small red onion, finely chopped

250g (2 ½ cups) assorted mushrooms, roughly chopped 

1 or 2 cloves of garlic, crushed

1 tsp dried or fresh thyme (or herbs of choice) 

1 tsp yeast extract

1 tsp tomato puree (tomato paste in US) 

½ tsp hot paprika/chilli flakes/mustard

400g can of red kidney beans, drained** 

2 tsp cornflour/corn starch

200ml (¾ cup + 2 tbsp) stout (or other beer/red wine)  

Salt and black pepper

**equivalent to 240g cooked beans or 1 1/3 cups

For the puddings suet crust:

150g (¾ cup) vegetable suet (or you can used beef suet if you are not making this vegan)

300g (2 1/3 cups) plain flour (plus extra for rolling) 

3 ½ tsp baking powder

2 tsp fresh lemon thyme leaves (optional) 

Pinch of salt

About 250ml (1 cup) cold water

For the Homity pie cheese and chive pastry:

200g (1 ½ cups) plain/all-purpose flour

50g (1/3 cup) rye flour or wholemeal flour (or just add another 50g of plain flour)

125g (½ cup + 1 tbsp) cold unsalted butter, cubed

10g (1 ½ tbsp) Parmesan cheese (or vegetarian equivalent) finely grated

About 2 tsp fresh chives, snipped

1 large egg (XL in US), beaten with 1 tbsp cold water

For the filling:

700g (5 ½ cups) potatoes, peeled and cut into roughly 2.5cm/1in pieces

1 tsp vegetable or olive oil 

About 10g (1 tbsp) unsalted butter

1 red onion, thinly sliced 

1 leek or spring onions/scallions, thinly sliced

2 tsp polenta/cornmeal (optional) 

150ml (2/3 cup) double/heavy cream

175g (1 ½ cups) strong Cheddar or other mature cheese, coarsely grated

Black pepper

You can use any potato you like and it’s not essential to peel them if you prefer. If you use a floury potato the filling will have a softer texture that will absorb the cream and cheese. If you use a waxy salad potato, the potato pieces will stay more intact, and the cream and cheese will set around them.

For the stout gravy:

1 tbsp vegetable or olive oil 

1 small red onion, thinly sliced

1 tbsp plain/all-purpose flour 

About 300ml (1 ¼ cups) stout

Water 1 tsp yeast extract or a vegetable stock cube

1 tsp tomato puree (tomato paste in US) 

2 bay leaves (optional)

Mustard or other seasoning to taste

If you have any questions regarding this class or anything concerning our online classes, please email us at bookings@bakewithalegend.com.

To see all our other classes which are currently on sale, please click here.

Please note we do also offer private events where you can choose which baker you’d like to teach you and what you bake - please click here for more information.

It is your responsibility to check the ingredients do not impact any allergies or intolerances which you may have. Bake With A Legend and our bakers take no responsibility in this regard. If you're in any doubt about you then you should contact us before booking in terms of discussing alternative ingredients to suit your requirements. We will, wherever possible provide alternatives to include gluten & dairy free options.