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Cookery for Life

Cakes and Treats with The Vegetarian Cookery School, Bath

Vegan Puddings,

Editor Helen Rossiter enjoys a wonderful day learning lots of new tricks for sweet vegan cooking and baking

There is always more to learn about cooking, no matter who you are. I adore all vegan food but somewhere along the line I began investing more interest in savoury, rather than sweet cooking. So, I thought attending a Vegan

Puddings, Cakes and Treats course at The Vegetarian Cookery School in Bath would help me brush up on my baking skills and provide some fresh inspiration. The Cookery School is based in

the centre of Bath, in a wonderful Georgian building, with a super purpose-built kitchen, light and airy with beautiful views out over the city. The school is run by Rachel

Demuth, the owner of the award winning Demuths Restaurant, and features an exciting and varied selection of courses for mixed abilities from complete beginner to accomplished cook. The course was extremely well

organised and delivered by chefs Helen Lawrence and Jan Berridge, whose knowledge and flair was truly inspirational, as they guided us through creating a number of mouth-watering dishes. Canadian Pancakes were first on the menu – and honestly – my

favourite dish. They were simple to make and boasted a glorious texture. While the dough for Cinnamon

Rolls was chilling, we were guided through preparing stages of other dishes, which included Orange Almond Cake, Empanadillas (savoury), Saffron Rice Pudding and Roasted Rhubarb and Cashew Custard Filled Fruit Tartlets with Sweet Almond Pastry. There was a good balance of

cooking, demonstrating, tasting and conversation, which made the course both educational and relaxing. Whether you think you need a

helping hand in the kitchen, or are looking for a really special present for someone’s birthday, I’d recommend booking into one of the school’s courses as a really pleasurable and productive way to spend a day. Vegan Cakes, Puddings and

Treats is running again on September 9. There are many other courses

running throughout the summer. Visit for more information. Some courses are vegetarian, but can easily accommodate vegans.

Canadian Pancakes from The Vegetarian Cookery School

Makes 12 pancakes

 200g/7oz plain white flour  ½ tsp salt  1 tsp baking powder  ½ tsp bicarbonate of soda  75g/2¾oz vegan yoghurt  2 tbsp maple syrup  200ml soya milk  1 medium banana, mashed (optional)  2 tbsp sunflower oil

1 Mix together the plain flour with the salt, baking powder and bicarbonate of soda. 2 Mix together the plain yoghurt, maple syrup, soya milk and mashed banana (if using) and pour this into the flour, whisking well until you have a smooth, thick batter. 3 To cook the pancakes, heat a drop of sunflower oil in a frying pan, swirl the oil around to cover the whole pan. 4 Drop 2 tablespoons of batter into four places in the pan and cook over a medium heat until the underside of the pancakes are golden and bubbles have appeared throughout (about 30 seconds). 5 Loosen the pancakes by shaking the pan and then flick each one over and cook for a further 20 seconds. Continue until you have finished the mix. 6 Serve with fresh fruit and more maple syrup. 29

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