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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 a meal of what we make, as described in the event description. Some classes include drink pairings, if specified.
A selection of beverages (wine, beer and more) is available at all our classes 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.
Let the heady perfume of the Spice Trail transport you to the markets of Marrakesh as you learn to prepare simple but delicious mezze, couscous and a tagine. We'll be using cumin, coriander, cinnamon, ginger, saffron and more, as we show you how to bring the flavours of North Africa into your own home kitchen, starting with our Mezze selection of Beetroot & Orange Salad, Moroccan Spiced Carrot Dip and Baba Ganoush. Next we'll be making Spinach & Feta Briouats (Moroccan spiced Filo Triangles), finished with a Harissa Yogurt Sauce, and finally a classic Tagine of Chicken with Preserved Lemons & Green Olives to serve with Couscous.
Join Chef Cyrilles Koppert and learn to make Schnitzel, a comfort food classic and beloved menu item from his former restaurant Manor Bistro in Edmonton. Austrian Wiener Schnitzel is made with pounded veal cutlets, but Cyrilles' more German version of Schnitzel uses pork or chicken, breaded and fried then served with a wild mushroom cream sauce. You'll also learn to make Spaetzle from scratch, to serve alongside your Schnitzel with Mushroom Sauce!
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