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)
We're great believers in straight forward recipes that you can rely on to deliver tasty, delicious cakes time and time again. Try our fabulous, reliable recipe for a chocolate cake you can guarantee will be a crowd pleaser. Easy to make, stays moist, light in texture and oh so easy to eat...
Why not use it to recreate the chocolate cake in the opening sequence of Great British Bake Off. Cut the cake in two when cooled and sandwich together with either whipped double cream or a mixture of half double cream and half mascarpone whipped together. Top with fudge topping and then finish with fresh raspberries pressed into the fudge topping before it has fully set.
100g butter at room temperature
200g caster sugar
1 Tbls cocoa powder (heaped for darker cake)
200g Self Raising flour
1 level tsp baking powder
3 Tbls milk
3 Tbls hot water
1 Tbls milk
4 Tbls icing sugar sifted
1Tbls cocoa powder sifted
Pre heat the oven to 180C
- Cream butter and sugar together with wooden spoon.
- Beat in egg and some of the flour and then fold in cocoa powder and rest of the flour with a metal spoon. Do not overbeat at this stage or you will lose all the lightness you’ve put in.
- Add the milk and hot water. The mixture should fall off the spoon easily. Add a handful of any other ingredients you think will work well at this stage e.g. sour cherries, sultanas, chocolate chips, chopped crystallized ginger etc.
- Line an 8” baking tin with baking parchment.
- Put mixture in and bake at 180C for 35 mins until firm to the touch.
- Melt butter in saucepan with milk.
- Take off heat
- Stir in sifted icing sugar and cocoa powder and mix together.
- Pour on to cake and leave to set.