Our ladies took to the kitchens and tried their hand at Welsh griddle cakes and salted caramel éclairs… well that was the plan. It seems that the first batch of Welsh cakes managed to send up smoke signals from the griddle … maybe they were trying to communicate with our budding chefs, alas the little cakes did not survive their communication efforts – so a second batch was proffered and a delight they were. Now, where do we start with the eagerly anticipated salted caramel éclairs … well in short, we don’t. It seems that the cooking equipment in the kitchen had its own plans for the evenings baking – something to do with ‘heat issues’ and to maintain the dignity of the Women’s Institute the resulting éclairs have not made the photo gallery. I suppose what happens in Baking Club, stays in Baking Club!
We have been duly informed that next month’s baking club will be on 26th March where they will be making …. Salted Caramel Éclairs! Our ladies will not be defeated by an éclair!
So, if you wish to have some lovely Welsh cakes in time for St David’s Day or have a go yourself at the éclairs, head on over to our baking page for the recipe.
Back in
action the baking club were making pasties and raspberry friands in February. So,
let’s start with the pasties, this was a real team effort in the kitchen and the
ladies worked hard to get the beef and swede pasties looking the part. There did
seem to be a lot of time waiting around for the magic to happen inside the oven,
during this time there were copious amounts of tea drinking going on and I
suspect a great deal of nattering. As they were very filling and the baking session
finished late in the evening, they lined these lovelies up for the mid-week lunches
– the drive home apparently filled the car with a “must be eaten” aroma …
apparently the restraint was worth the wait when reheated. But what about
pudding? I hear you ask … well fear not, the sweet tooth of the baking club produced
some lovely raspberry friands … what’s friand? I also hear you ask, well let me
put my Mary Berry hat on and explain … it’s a spongy cake thing with fruit on top.
What? Is that the BBC food department wanting my baking expertise, you’re too kind!
