Mrs. Bilton’s Cookery Course & Talks

Do you like cooking as much as eating? Why not try one of my cookery classes?

Like the suppers and luncheons they are intimate affairs held at my home in Sussex with just 4-6 attendees. I provide detailed cookery demonstrations based around a particular era or perhaps traditional event like Christmas, Whilst I will show you how to recreate the tastes from our past you also need to be prepared to get your own hands dirty! After the demo we’ll usually sit down to lunch or afternoon tea. As well as going home with a full belly you’ll leave with a collection of historical recipes to try at home in your own kitchen.

If you can’t make one of the courses you may be able to catch me cooking at a food festival or giving talks on food history (which often include some delicious historical morsels to taste too!). You can find details on where I will be speaking below.

If you are interested in booking me for a private cookery workshop or to speak at one of your own events please contact me here.

DUE TO COVID RESTRICTIONS ALL OF THE COURSES BELOW WILL BE DELIVERED ONLINE USING ZOOM. PLEASE ENSURE YOU HAVE ZOOM ON YOUR COMPUTER OR DEVICE BEFORE BOOKING. YOU CAN DOWNLOAD ZOOM HERE.

1 NOVEMBER 2020

Bonfire Goodies (Traditional Parkin and More) 

Parkin is a traditional cake eaten on bonfire night particularly in the counties of Yorkshire and Lancashire. Modern versions are made with oatmeal, spices and treacle although the origins of parkin hark back to the centuries old custom of eating spiced cakes at winter festivals. This session combines a cook along element with a demonstration. You will make a parkin which will be ready for the 5th November celebrations (parkin is always tastes better a few days after it has been made). Sam will also demonstrate how to turn some of this scrumptious cake into an ice cream dessert. Your parkin will be too hot to turn into ice cream during this session but do feel free to make the custard base along with Sam if you want to finish making the ice cream later.

7 NOVEMBER 2020

Orange & Ginger Christmas Cake Cookery Class

This class will give you a chance to make a traditional Christmas fruit cake (20cm diameter) ahead of time which will be ready for the big day. We’ll be using my favourite recipe from food writer Jane Grigson who adds preserved stem ginger and orange liqueur to give the cake a tangy twist. Once your cake is baked you will need to feed it over the coming weeks before covering it in marzipan and royal icing (this will be covered in another class in December).

21 NOVEMBER 2020

Stir Up Saturday – Christmas Pudding Masterclass

Since the Victorian era Christmas puddings have traditionally been made on the fifth Sunday before Christmas, known as Stir Up Sunday (OK I know we’re a day early here but the principle is the same!). I will show you how to make a classic plum pudding based on a 150 year old family recipe. I will explain the history behind this yuletide staple and also demonstrate a nifty way to use up left over pudding.

22 NOVEMBER 2020

Stir Up Sunday – Christmas Pudding Masterclass

Since the Victorian era Christmas puddings have traditionally been made on the fifth Sunday before Christmas, known as Stir Up Sunday. I will show you how to make a classic plum pudding based on a 150 year old family recipe. I will explain the history behind this yuletide staple and also demonstrate a nifty way to use up left over pudding.

5 DECEMBER 2019

Ginger Snaps & White Chocolate & Cranberry Cheesecake Cookery Class

In the early 17th century a ‘snap’ meant a light meal or a snack. From the Victorian era it was used to describe a thin, crisp ginger biscuit. During this cook along session you will learn how to make spicy ginger snaps (based on a century old recipe) which are popular in and out of the festive season. These versatile biscuits are great with tea, cheese (yes, really!) and can also be used in desserts.

You’ll also be making a Scandinavian inspired white chocolate cheesecake delicately scented with cardamom. This cheesecake is topped with a Glogg (a type of mulled wine popular in Scandinavia) and cranberry compote and makes a fabulous alternative to the traditional Christmas pud.

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