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December 4, 2021 12:30 PM
90 mins
Live Class
On-Demand Class
$ 35.00 CAD
plus tax
Sticky Toffee Pudding, a very British comfort food classic, is one of Get Cooking's favourite winter desserts. Known in Australia and New Zealand as Sticky Date Pudding, a true Sticky Toffee Pudding batter contains chopped up dates, and once it's baked it's soaked in a delightfully sweet Hot Toffee Sauce. Together with Kathryn you'll learn to make this sumptuous sponge cake, then while it bakes make the Hot Toffee Sauce as well as a Vanilla Custard, a favourite addition to this beloved dish.
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Ingredients, Sticky Toffee Pudding: dates, hot tea (such as English Breakfast), unsalted butter, caster (or berry) sugar, eggs, self-raising flour, baking soda, vanilla essence, strong coffee
Ingredients, Hot Toffee Sauce: butter, soft dark brown sugar, golden syrup, whipping cream, vanilla essence
Ingredients, Vanilla Custard: milk, whipping cream, vanilla bean (or use vanilla extract), eggs, granulated sugar
Specialty Equipment: 20cm spring form tin, digital weighing scale, sieve
When you register for an online class at Get Cooking you can choose to cook along with us, or to sit back, take notes and ask questions, then cook in your own time.
Class sizes are limited to ensure everyone has an opportunity to communicate directly with our Instructors
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
All in-person classes include an appetizer on arrival and a full meal of what we make in the class.
Chef's Table classes include all of the above, plus a welcome drink and a dessert at the end of the night.
A selection of wines and beers are available for an additional charge.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Have a question? Feel free to reach out to our Live Chat Support team during regular business hours.
Join Kathryn for her online class on Tuna Niçoise, a Provençal summer classic combining new potatoes, green beans, tomatoes and boiled eggs with tuna, all dressed with an olive oil vinaigrette. In our elegant take on this regional French dish we use locally grown cherry tomatoes, lightly grilled ahi tuna, and quail's eggs cooked so that the yolk is still a little soft. Then our dressing blends summer herbs and a hint of anchovy with olive oil and lemon for a light kiss of summer flavour.
Join Kathryn Joel for this online class and learn how to make your own homemade Pita Bread flatbreads, together with Swordfish and Lamb Souvlaki Skewers. You'll start your class making the dough for your pita breads, then we'll marinate and prepare our swordfish and lamb skewers (you can substitute alternative proteins) and whip up Tahini and Tzatziki Sauces and a Green Salad. Finally we'll cook our skewers on the grill, sharing grilling tips and tricks as we do, so they're ready to serve for dinner with our Green Salad and Pita Breads.
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