This month we have a record breaking number of low cost activities for local people of all ages. Here is a taster of what we have on offer for February.
If you are over 55 and a member of St Luke’s you are most welcome to attend our multicultural group on February 7th, where we will be cooking something exotic and delicious. Meet people from other cultures and learn not only cooking but other ways of living.
For parents who are thinking of half term activities, we are offering two sessions with Natalie Coleman on 13th and 15th February. As usual we still have our Monday and Wednesday classes for parents and children as well.
Our baking club will be celebrating Valentine’s day and we have invited pastry chef Matt to join us and teach us how to make delicious goodies perfect for this most romantic of dates.
Our monthly cookery club on 22nd February with chef Karime Hawat promises to be full of enticing treats from the Middle East, this is perfect winter cooking and we have chosen recipes that are easy to recreate at home.
Seville Oranges are in season during February and we will be doing our yearly session with Marvellous Matt who will come all the way from Suffolk to make delicious marmalade.
And if what you fancy is a bit of Hispanic cooking in Spanish, join us for this super fun session where we have a bilingual cookery class, this is not only a lot of fun but the food we make is really nice too!
Like with all months we also have our regular Ready, Steady, Let’s Cook sessions on Wednesday morning and our Family Cook and Eat classes on Mondays and Wednesdays afternoons.
All details of community are in our calendar available at St Luke’s Community Centre and in our website under the Community Activity banner.
For our monthly recipe we are offering Delia’s tried, tested, trusted and tasted Marmalade Bread and Butter Pudding. This is easy to make and you can use your very own home-made Seville orange marmalade for this.
Seville Orange Bread and Butter Pudding*
2 rounded tablespoons of Seville orange marmalade
1 oz (25 g) candied peel, finely chopped
6 slices white bread, ½ inch (1 cm) thick with crusts left on
2 oz (50 g) softened butter
10 fl oz (275 ml) whole milk
2½ fl oz (60 ml) double cream
3 large eggs
3 oz (75 g) sugar
Optional whiskey or brandy
grated zest 1 large orange
1 level tablespoon demerara sugar
crème fraiche, custard or chilled pouring cream
Pre-heat the oven to gas mark 4, 350ºF (180ºC).
You will also need a baking dish.
First, generously butter the slices of bread on one side, then spread the marmalade on 3 of these slices, and put the other 3 slices on top (buttered side down) so you’ve got 3 rounds of sandwiches.
Now spread some butter over the top slice of each sandwich and cut each one into quarters to make little triangles or squares. Then arrange the sandwiches, butter side up, overlapping each other in the baking dish and standing almost upright. After that, whisk the milk, cream, eggs and sugar together and pour this all over the bread. Scatter the surface of the bread with the grated orange zest, demerara sugar and candied peel, then place the pudding on a high shelf and bake it for 35-40 minutes until it’s puffy and golden and the top crust is crunchy.
Serve the pudding straight from the oven while it’s still puffy, with either crème fraiche, or chilled pouring cream.
Drizzle a bit of brandy or whiskey to the milky sauce before pouring on the bread.
*Recipe from Delia Smith.