Join Howard Middleton (GBBO, series 4) live from his kitchen in Sheffield as he shows you how to master the art of Gingerbread Houses and Cheescakes.

 

Form an orderly line please for the cutest cheesecakes on the street! Howard will show you how to make a batch of crunchy ginger biscuits, which you'll crush to form the base of your spiced cheesecake. Decorated with fresh blackberries and served with a luscious blackberry coulis, little squares of cheesecake form the fruity 'gardens' to a festive row of gingerbread houses. This class will be on Saturday 12th December at 5pm UK.

 

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 an hour and fourty-five 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:

Mixing Bowls, Balloon Whisk, Wooden Spoon, Cookie Cutters, Flat Baking Trays, Baking Parchment, Small Pan, Sharp Knife, Rolling Pin, 20cm/8in Square Cake Tin, Stick Blender (optional)  Sieve

 

Ingredients

 

For the Gingerbread Biscuits:

350g Plain Flour, ½ tsp Bicarbonate of Soda*, Pinch of Salt, 1 Large Egg**, 2tbsp Syrup from a Jar of Preserved Stem Ginger***, 3 Heaped tsp Ground Ginger, 2tbs Date Syrup, Maple Syrup or Golden Syrup, 110g Cold Unsalted Butter, 170g Soft Light Brown Sugar                                                    

 

For the Ginger Cheesecakes:

400g Soft Curd Cheese, 100g Quark, 2 Large Eggs, 4tbsp Maple Syrup, 4 Pieces of Preserved Stem Ginger, finely Chopped, 30g Unsalted Butter, Melted, 4tbsp Green Ginger Wine (or replace with fruit juice)****, 150g Ginger Biscuits, Crushed

 

For the Blackberry Coulis:

30g Caster Sugar, 1tsp Vanilla Extract or Vanilla Bean Paste, 300g Fresh Blackberries (or Frozen Defrosted)

 

For the Decoration:

9 Large Fresh Blackberries, A Little Icing Sugar

 

*Baking Soda (i.e Arm & Hammer) in US

**UK Large Egg = US Extra-Large Egg

***If you cannot get stem ginger in syrup, with more golden syrup or maple syrup.

****If you cannot access Green Ginger Wine, you can replace with Sherry, Marsala Wine or Brandy. The Fruit Juice recommended would be orange or cloudy apple.

 

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

 

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!

Howard's Online Gingerbread House & Garden Cheesecake - Sat 12th Dec- 5pm UK

£35.00Price
  • 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.

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Phone

0208 202 6766

Email

INFO@BAKEwithalegend.com

office Address

2b redbourne avenue

London

N3 2bs

Opening Hours: Mon-Fri, 9:30-18:00

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