Seasons Greetings, Stats and Pandoro

Seasons Greetings to all people and a massive thank you to all of you who contributed to make of the cookery school yet another success this year.


In 2016 we provided with 163 community cookery classes and activities and received 1002 volunteer support hours.  5732 people went in the school and 888 children cooked in our kitchen!  This means that we had a lot of fun in one room in 2016!


If you feel like having even more fun we would like to invite you to our annual Christmas Fayre at St Luke’s and at the cookery school we will be making gingerbread Christmas decorations and chocolate yule logs.


Come this Saturday 3rd of December from noon and join our team with chef Mark, Natalie Coleman and of course Angie and Sofia.  There will be lots of activities in St Luke’s and it is all free.


So we hope to see you then.


Our December recipe has been inspired by Marco’s recent trip to Italy.  He brought the most delicious Pandoro to the office which we ate in 5 seconds.  Here is a recipe to try at home.  It is Paul Hollywood’s so it must be good.  The secret to this golden bread lies in the quality of the eggs and on the proving time.


Paul Hollywood’s Pandoro



500g/1lb 2oz strong white flour, plus extra for dusting

1 tsp salt

125g/4½oz caster sugar

10g fast-action yeast

orange, finely grated zest only

lemon, finely grated zest only

150g/5½oz softened butter, plus extra for greasing

2 medium free-range eggs

2 free-range egg yolks 

2 tsp vanilla paste

100ml/3½fl oz milk, warmed

icing sugar, for dusting



Place the flour in the bowl of a freestanding mixer fitted with a dough hook. Add the salt and caster sugar to one side of the bowl and the yeast to the other side. Add the orange and lemon zest, softened butter, eggs, egg yolks, vanilla and milk. Start on a slow speed and mix together to form a wet sticky dough.


Increase the speed on the mixer and mix for 10 minutes. The dough should now be a thicker consistency and adhere to the dough hook. If the dough is dropping from the dough hook mix for a further 5 minutes, or until the correct consistency is achieved.


Lightly dust a work surface with flour, tip out the dough and gently knead to form a ball. Place the dough in a lightly greased bowl, cover and leave to prove until doubled in size. This can take 4 hours,


Grease well and flour a 500g/1lb 2oz pandoro mould with butter.  If you don’t have a pandoro mould just use an old metal bowl as this gives good results and saves you on the money!


Tip the risen dough out onto a lightly floured work surface and fold in on its self a few times to knock out the air. Shape into a ball and place in the prepared tin, gently pressing into the corners of the tin. Cover and leave to rise until it comes to the top of the tin, this will take 1½-2 hours.


Preheat the oven to 190C/170C Fan/Gas 5. Uncover the pandoro and bake for 35 minutes. To test to see the bread is cooked through insert a skewer into the middle, if it comes out clean it is cooked.


Leave to cool in the tin for 5 minutes then turn out and cool on a wire rack.


Before serving, trim the base so it will sit flat on a serving plate. Slice into thick horizontal slices and rotate the slices. Dust heavily with icing sugar and serve.