Karen's Frangipane Mince Pies and Brandy Butter

Join the brilliant Karen Wright (GBBO Star, series 9) live from Wakefield, UK as she guides you through her recipe for Frangipane Mince Pies and Brandy Butter. 

This class takes place on Saturday 26th November at the following times:

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

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 20 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, making sure 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 Karen, learning many tips and tricks along the way as you perfect all the skills required to make her delicious take on the classic Christmas favourite, with an almond twist. Karen will also be on hand to answer your questions, be those about baking or her 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 Mixing Bowl x2

Flat Bladed Knife

Cling Film

Rolling Pin

Large Saucepan

Wooden Spoon

Spoon (x2) and Knife

Cold Bowl

Electric Hand Whisk

Small Offset Spatula

Ramekin

3.5inch (9cm) Round Cutter

12-Hole Deep Cupcake Tin (well-greased)

INGREDIENTS:

For the pastry:

50g (¼ cup) Caster Sugar

1 Beaten Large Egg*

1tsp Almond Essence/Extract

200g (1 ½ cups) Plain Flour (plus extra for dusting)

115g (½ cup) Cold Cubed and Unsalted Butter

For the mincemeat:

125g (9 tbs) Butter

1tsp Cinnamon

1tbs Mixed Spice**

225 (1 cup) Soft Dark Brown Sugar

150ml (⅔ cup) Brandy

100g (approx. 1 cup) Chopped or Flaked Almonds

Rind and Juice of a lemon or an orange

100g (approx. ½ cup) Glacé/Candied Cherries, Halved

1 Large Apple, peeled, cored and diced, (squeeze of lemon will prevent browning whilst waiting)

700g (approx. 4 to 4 ½ cups) Mixed Dried Fruit (any combination, I use sultanas, raisins and currants. Cranberries, sour cherries etc. can also work great)

For the frangipane:

100g (7 tbs) Softened Butter

100g (½ cup) Caster Sugar

2 Beaten Large Eggs*

100g (just under 1 cup) Ground Almonds

1tbs Plain Flour

1tsp Almond Essence/Extract

Icing Sugar for Dusting

Flaked Almonds for decoration

For the brandy butter:

175g (¾ cup) Unsalted Butter

6tbsp Brandy

175g (¾ cup) Soft Light Brown Sugar

Icing sugar handy (in case of curdling, about 2 cups)

*UK Large Egg = US Extra-Large Egg

**Or spices of your choice. UK ‘Mixed Spice’ typically contains: Cinnamon, Coriander Seeds, Dill Seeds, Ginger, Cloves, and Nutmeg

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.