Join Food Historian and Supper Club Host Sam Bilton on Stir up Sunday for a 3 hour historically informed Christmas cookery masterclass in our learning studio.
In this 3 hour class with Sam you will stir up your own individual historically informed Christmas pud based on a Victorian recipe from Sam’s Great Aunt Eliza. Sam will also share with you some pudding accompaniments and some interesting things to do with pudding leftovers such as creating some delicious truffles.
The class price includes a ceramic pudding basin to take your pudding home in. You will also receive a recipe pack so you can recreate all the dishes at home. The class does not include a full meal, but you will be able to sample dishes in the class.
This class is a combination of hands on and demo by Sam.
Traditional Plum Christmas Pudding
Eliza Acton’s Punch Sauce
Christmas Pudding Truffles
Open to all levels of skills and interests. This class is suitable for Adults 16 and over.
This event is a replacement event for our Historical Easter buns class that was postponed due to the pandemic in Easter 2020. All previous ticket holders will be notified in due course.
In light of current social distancing recommendations, we are reducing the capacity of all our cooking sessions. If guidance on social distancing is abandoned before this session takes place we will increase capacity as appropriate. If the session sells out in the meantime, do add your name to the waitlist and we will notify you when extra places become available.
Sam Bilton is a food historian, writer and supper club host. Whether it’s fine dining at the court of Richard II or the more down to earth cookery of a Victorian middle class household, historical food provides endless inspiration for her work. Sam is also an avid gardener and enjoys cultivating heritage varieties of fruit, vegetables and herbs, many of which have fallen by the wayside in recent years. Her first book on the history of gingerbread, First Catch Your Gingerbread, was published in 2020.