An Introduction to Baking at Leiths, week 4…

The last week has rolled around and whereas with the four week class at LCB, I was sad to finish, here I’m actually sad that I don’t feel sadder. I’m a baker at heart and I was hoping I’d have got more out of this class than I actually did.

We were finishing with red onion focaccia and fruited soda bread plus a practical demonstration of spicy corn muffins…again, if I’d not long completed a one day workshop in artisan bread-making at LCB, I would have more than likely loved this class because I do have something of an addiction to bread. Unfortunately the variety and volume of products from that workshop meant that the focaccia and soda bread created here, although undeniably tasty (especially warm with Famous Five style lashings of butter) didn’t quite reach the same heights. Read More

An Introduction to Baking at Leiths, week 3…

Week 3 brings us treacle tarts and smoked haddock and spinach gougeres, neither of which were in my everyday repertoire. The gougere involves choux pastry so is always going to get the seal of approval from me and treacle tarts always seems a fabulously old school pudding to be, one that should be served in Mallory Towers with hot custard that tastes so good you eat too much and have to visit Matron…can you tell I have an unfulfilled fantasy  to go to the boarding schools of Enid Blyton’s imagination…?! Read More

An Introduction to Baking at Leiths, week 2…

Week 2 of this introduction to baking and I had high hopes that it would be a bit more testing than the first. It brought us a new teacher, a practical demonstration of a lighter-than-air orange and walnut swiss roll and and actual making of passion fruit and lime syrup sponge and scones.

Week 2 was definitely better for a few reasons – the teacher, with us for 1 week only sadly, was jovial and interested in us, asking questions and encouraging the same back. The sponge was not something I had made before and the swiss roll was utterly splendid, soft and crumbly and almost falling apart with the orange scented cream holding it together until it melted on your tongue leaving traces of warm walnuttiness behind… Read More