HIGH TEA - CDW

We are really looking forward to cooking with your team! ​Below are all the details you need for the session, but if you have any questions, feel free to email us

MENU:
  • Classic scones with jam and cream
  • Double chocolate brownies
  • ​Chocolate dipped strawberries
INGREDIENTS:
You don't have to weigh anything out, just make sure you have all your ingredients ready to hand
​  
  • ​Self raising flour - 600g 
  • Caster sugar - 350g 
  • Baking powder - 10g
  • Butter (unsalted, cold) - 265g 
  • Dark Chocolate (54-70% ideally chips)- 275g 
  • White chocolate - 150g  (ideally a thick slab)
  • Eggs (Large, room temp) - 4  
  • Milk (whole) -175ml 
  • Vanilla extract - 10ml
  • Cocoa powder - 30g
  • 1/4 lemon
  • 6 large - 10 med strawberries
  • 100ml double/whipping cream (or clotted cream if you prefer on scones)
  • Raspberry jam/lemon curd - whatever you like on a scone
  • Salt​
UTENSILS & EQUIPMENT:
Please have all your utensils out of cupboards and quickly accessible. We wont have time on the class for you to look for equipment.  
  • Oven set to 160 degrees Celcius at start
  • Chopping board
  • Scales (Ideally electric, multi function, zero between)
  • Electric hand beater/stand mixer**See notes if you don't have this
  • 1 large sharp knife
  • 1 small pan
  • 1 med heatproof bowl (that fits on the small pan)
  • Spatula (heatproof)
  • 1 sieve
  • 2 med/large mixing bowls
  • 2 small bowl
  • Spoon measures - Tbsp & tsp 
  • Brownie tin (approx 20cm x 30cm x 3cm (min) deep
  • Baking/parchment paper
  • Grater (ideally a microplane type as easiest to use) 
  • 1 x measuring jug (500ml capacity is fine) 
  • 1 x flat cutlery knife
  • 1 x large flat baking trays/sheets
  • ​1 x med tray (for fridge)
  • 1 x pastry brush
  • 5cm round cutter
  • A general few spoons - for mixing and tasting
  • ​Apron
  • Oven gloves/thick tea towel
  • Kitchen paper towel  
  • Platter or two - for final items​
FOOD PREP - IN ADVANCE OF CLASS:
  • If you don't have an electric 2-prong hand beater or a stand mixer, please try borrow one if at all possible, or you will need to pre-prepare two items using a manual whisk (it will take too long to do manually during the class):
    • Please thoroughly beat 3 large eggs with 250g caster sugar in a medium bowl until its pale, light, fluffy and doubled in size). This will take 5-8 minutes at least of manual whipping, but its an important process stage for the brownies recipe
    • Please whip up 100ml double cream until softish peaks (cover and refrigerate)
  • ​Please wash the strawberries (leave hulls on)
  • If you haven't bought the dark chocolate in chip form, please can you chop/break into smaller chunks in advance (leave white chocolate as a whole slab)
  • Please leave all butter in the fridge - we want it cold
GENERAL GUIDANCE NOTES:

  • We will send you all the recipes after the session so no need to take any notes
  • We strongly recommend you log in using a laptop for the optimum experience, so you can see everyone clearly (smartphones and iPad limit you seeing others)
  • Please make sure you have adequate sound/speakers to you can hear instructions
  • There will be a waiting room enabled prior to the start, and then the “kitchen doors” will be opened. Please login 5 minutes prior to the scheduled start so everyone is in the kitchen on time. Please don't be late
  • When you come in your video will be on and your sound unmuted. You will be muted when the cooking starts so that everyone can hear. If you have questions during you should unmute and ask, and then re-mute yourselves again
  • We will not be using the chat forum in this session 
  • Please make sure your name(s) are showing on your screen so we can refer to you correctly - you can rename yourselves
  • Please don't share the Zoom link with anyone - the session organiser will have invited everyone