Howard's British Trifle

Join Howard Middleton (GBBO, series 4) live from Sheffield who will teach you the skills to make his Classic British Trifle with Proper Custard!  The British trifle is a quintessential dessert that has graced British tables for centuries! Now you can join Howard who will share his tips and tricks to make this perfect summer treat!

We’ll start off the class with an introductory welcome and some background from Howard's time on TV, before we ask you to put on our aprons & bake along as you watch Howard demonstrate all the skills required to make this lovely treat.

Our class will take around 90 minutes as we bake our masterpieces, before you can tuck into the fruits of your labour all whilst hearing fantastic memories and stories from Howard.

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 classes are subject to a minimum number of six attendees signing up. If the minimum number is not met, we will inform those who have purchased a place no later than 24 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking. Please note our classes are very much interactive and are limited to 16 participants. Howard will ensure he gives you feedback as we go whilst everyone will be encouraged to ask questions.

Equipment:

6 wine glasses or trifle dishes

6-hole muffin pan or similar

Mixing bowls

Large pan

Balloon whisk

Sieve

Electric hand whisk or rotary whisk (for whipping cream)

Cling film

Piping bag and nozzles

Ingredients:

For the custard:

500ml double cream (heavy cream)

4 large egg yolks (save the whites for the cakes)

1 large egg

25g caster sugar

1 tsp vanilla bean paste or vanilla extract

For the cakes:

90g unsalted butter

100g icing sugar

50g plain flour

75g ground almonds

1 tsp grated orange zest (optional)

3 large egg whites

*Large Eggs in the UK = Extra Large in the US.

For the filling:

About 6 tbsp of alcohol of choice – e.g. sherry, brandy, amaretto, marsala, kirsch or gin (optional) or a splash of fruit juice or syrup

About 500g of soft fruit of choice – e.g. fresh raspberries, blackberries or strawberries, or use bottled fruit, drained or frozen mixed berries, defrosted

To finish:

300ml double cream (heavy cream)

Decoration of choice – a few toasted flaked almonds, freeze-dried berries, chocolate curls or rainbow sprinkles

If you have any questions regarding this class please email us at info@bakewithalegend.com.