In view of the government requirement for all schools, cafes, restaurants, pub and leisure facilities to close in order to help limit the spread of the corona virus, all of our classes are suspended until further notice. At this point we anticipate that will be the end of June.
Anyone who has booked and paid for sessions during this period will be contacted individually and we will discuss options for rescheduling or a credit voucher. We are currently working on getting as much of the Autumn/Winter programme on the website - and for early 2021.
Our premises are now closed but the staff team can still be contacted by phone or email between 10am and 4pm Monday to Friday so, if you have any concerns or questions, don’t hesitate to get in touch. We also will be very happy to process bookings for future sessions or for vouchers, which will now have an 18 month ‘shelf life’.
Please check our website for any updates and our social media platforms, where we will remain active and keep you entertained!
CONTACT THE COOKERY SCHOOL (PLEASE INCLUDE YOUR PHONE NUMBER)
Traditionally hot cross buns were not supposed to be eaten until midday on Good Friday. Nowadays they are in the supermarkets all year round.
Although we normally associate these buns with the Christian festival of Easter, they actually date back to pagan times when they were made in honour of the goddess Eostre.
If you fancy making your own, rather than buying the soft and 'pappy' mass produced ones, here is a 'fail-safe' recipe:
250g strong bread flour
1 teaspoon fast action dried yeast
2 level teaspoon mixed spice
1 level teaspoon ground ginger
2 tablespoons golden caster sugar
130ml warm milk
60 g dried fruit (of your choice)
- Put all dry ingredients (except for dried fruit) into bowl, rub in the butter.
- Make a well in the centre and pour in warm milk.
- Mix dry ingredients into wet with dough scraper or fork.
- When the ingredients start to combine, use hand to squeeze the mixture together into a dough.
- Turn out onto work surface and knead until the dough becomes smooth and elastic. It usually takes about 10 minutes.
- Put dough back in bowl, cover and leave to prove until doubled in size (about 1 hour in ambient temperature).
- Scrape out on to work surface and press out into a rectangle. Sprinkle dried fruit onto 2/3rds of dough.
- Fold over in thirds. Knead gently until fruit is evenly distributed throughout.
- Shape into round balls and place on lined baking tray. Leave to rise until doubled in size (approx 30-45 mins).
- Brush with egg wash, top with crosses (equal quantities plain flour and water piped on).
- Place in preheated oven 190C/Mark 5 for 15 mins until golden brown.
- Brush with stock/sugar syrup (equal quantities of sugar and water boiled until syrupy) as soon as they come out of the oven.
For the hot cross buns we sell at The Bistro, our restaurant in the centre of Devizes, we use half spelt flour and half white bread flour for better taste and more nutrients.