Karen's Cranachan Style Framboisier & Hob Knobs

Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK for her Cranachan Style Fromboisier with Hob Knobs! Cranachan is a Scottish dessert often served at Hogmanay (New Year's Eve). It is a wonderful mixture of whipped cream with whisky, honey, raspberries and oats. For this beautiful dessert we take those ingredients and make something very like a French Framboisier. We also make a few Hobnobs and decorate with piped chocolate. Fantastic for any celebration!

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 & bake along as you watch Karen demonstrate all the skills required to make Karen's delicious treat.

Our class will take around 2hours 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 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 48 hours before the class, and will arrange a full refund. All guests will be emailed a link to the class following their booking.

Equipment:

3x Mixing Bowl  

Electric Hand Whisk x2 

Baking Tray x2

Baking Paper x2  

Rolling Pin 

Small Saucepan x2

Medium Sized Saucepan 

Hand Whisk 

Large Shallow Dish

Wooden Spoon or Silicone Spatula 

Cling Film 

Small Saucepan

Measuring Jug x2 

Sieve x2 

Spoon x2

8-inch Non-Stick Shallow Cake Tin 

Small Knife 

Tablespoon

2.5-inch Round Cooke Cutter 

Bain Marie 

Piping Bag

7-inch Loose Bottom Deep Cake Tin, lightly greased and the base lined with baking paper

Cardboard Template made by drawing around the loose base and cutting out

8-inch Shallow Nonstick Cake Tin (for setting jelly in and using the above template)

Length of acetate strip for lining tin lightly sprayed with oil

Ingredients:

For the Base:

75g (5 tbsp + 1 tsp) Salted Butter  

75g (1/3 cup) Sugar

1tbsp Runny Honey  

100g (¾ cups) Plain Flour*

100g (1 cup) Porridge Oats 

60g (4 tbsp + 1 tsp) Melted Butter

For the Filling:

200g (1 ½ - 2 cups) Fresh Raspberries

For the Bavarois Cream:

6 Large Egg Yolks**  

75g (1/3 cup) Caster Sugar

35g (4 ½ tbsp) Cornflour (Corn Starch) 

450ml (2 cups) Milk

1 heaped tbsp Agar Agar Powder***  

150ml (2/3 cups) Double (heavy Cream)

2tbsp Whiskey Cream (Baileys) or neat whisky  

1tbsp Honey

For the Raspberry Jelly:

200g (1 ½ - 2 cups) Raspberries (fresh or frozen) 

100g (½ cup) Caster Sugar

Juice of half a Lemon  

1 heaped tsp Agar Agar Powder

For Decoration:

2tbsp Freeze Dried Raspberries  

50g (approx. 1/3 cup) Dark Chocolate

*1 cup after sifting

**UK Large Egg = US Extra-Large Egg

***Agar Agar is used here instead of gelatin. It is readily available online and is very cheap. It sets much faster than gelatin.

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

---

To see all our other classes which are currently on sale, please click here. Alternatively we do offer private events, please contact us for more information or click on the ‘Online Classes’ page for more detail.