Time & Location
04 May 2024, 17:00 BST
Online Event
About the Event
Join the brilliant Karen Wright (GBBO contestant from series 9) live from Wakefield, UK who will guide you through baking a full British Cream Tea: Devonshire Splits & Scones.
The class is on Saturday 4th May at the following times:
9am PT / 11am CT / 12pm ET / 5pm UK BST
Beautifully soft enriched dough buns filled with a homemade strawberry jam and whipped cream filling, and for the perfect cream tea experience, we'll be baking some classic British scones as well. And as if that wasn't enough, we'll be whipping up a cream cheese and tangy chutney filling too, so you can have your fill of both sweet and savoury in one delicious dish.
We’ll start off the class with an introductory welcome and some background from Karen's time on TV, before we ask you to put on your aprons and bake along as you watch Karen demonstrate all the skills required to make your delicious recipe.
Our class will take around two and half hours as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Karen, Tickets are priced at £35 for individuals and £50 for groups of two or more that will join from the same household. Places are non-refundable and cannot be cancelled or altered after purchase. All guests will be emailed a link to the class following their booking.
Equipment:
Large mixing bowls
2 ovenproof mixing bowls
Clingfilm
Knife
Flat baking sheet
Baking parchment
Cooling rack
Saucepan
Small plate
Electric Hand whisk
Piping bag & star nozzle (optional)
Frying pan
Rolling pin
7cm cutter
Pastry brush
Ingredients:
For the Devonshire Splits:
500g (4 cups*) strong white bread flour
2 tsp salt
40g (3 tbsp + 1 tsp) caster sugar
2 x 7g sachet instant yeast
40g (3 tbsp) softened unsalted butter, diced
150ml (⅔ cup) room temperature milk
150ml (⅔ cup) room temperature water
For the strawberry jam:
400g (~2 ½ cups) strawberries (plus a few for decoration)
325g (1 ⅔ cups) granulated sugar
1 small lemon
For the cream filling:
200g (¾ cup + 2 tbsp) double/heavy cream
For the cream cheese filling:
150g (⅔ cup) full fat cream cheese
100g (¼ cup + 3 tbsp) double/heavy cream
Icing sugar for dusting
For the red onion chutney:
400g thinly sliced red onions (1 or 2 onions, depending on size)
3 tbsp oil
Pinch chili flakes
80g (⅓ cup) Dark brown sugar
150ml (⅔ cup) balsamic vinegar
For the scones:
500g (4 cups*) strong white bread flour
80g (6 tbsp) unsalted butter diced
80g (6 tbsp + 2 tsp) caster sugar
80g (~ ½ cup) sultanas/golden raisins
5 tsp baking powder
2 large (XL in US) eggs
250ml (1 cup) milk
*sifted then measured
Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail. Upon booking, all guests will be emailed a link to the class with a full breakdown of ingredients and equipment as well as the method on the Monday proceeding their class. Please do check junk email just in case you don't spot it arrive!
It is your responsiblity 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.
Tickets
Individual Ticket
£35.00Sale endedHousehold
This ticket is for more than one person, but using one device
£50.00Sale ended
Total
£0.00