On day 1 of the King Arthur British Baking Classics 3 day workshop we made Bakewell tarts and Victoria sponge. On day 2 we made Chelsea Buns, English muffins and sticky toffee pudding.
This was the first time both of us {my daughter is taking this class with me} had made homemade English muffins and we were both really surprised at not only how easy they were to make, but also how well they turned out.
Note to self: Order English muffin rings.
We each made 9 English muffins.
And they turned out beautiful.
And tasted fantastic.
Luckily the place where we stayed had a freezer so we were able to wrap and store all the baked goods {the ones we wanted to keep} in the freezer until we left for home.
Next up was the Chelsea buns. Which were basically a cinnamon roll with dried fruit with an apricot jam glaze on top instead of the traditional icing you’d find on a cinnamon roll.
These too were easy to make.
They turned out lovely, and we both decided we’d make them again but with double the apricot glaze on top as they were just a tad bit dry.
After the Chelsea buns, we made a sticky toffee pudding {cake}. Rather than making this recipe in smaller baking cups as the recipe online states, the class used bundt pans.
This recipe was also a winner.
Although the glaze was super sweet, it really was spot on and I think when served in very small slices, this would be wonderful at the end of a meal with a little cup of coffee or tea.
I liked the sticky toffee pudding so much that I’m already looking forward to making it again. Day 2 was a total success in my book. We learned how to make something new {English muffins} and all our bakes turned out great.
Next up, Scottish meat pies, Cornish pasties and scones.
~Mavis
Sarah says
Meat Pies always makes me think of Sweeney Todd
Lisa says
You might be able to use canning rings for your english muffins…I’ve seen that done for muffins in paper cups (without a muffin pan).
Lesley says
Or make your own from cans of tuna and chicken.
Mary says
Where did you stay? Would love to do this with my daughter!
Mavis Butterfield says
We were able to stay at the Residence Inn Hanover Lebanon for free thanks to credit card points. The room we stayed in had a kitchen with a fridge/freezer so we were able to freeze all our baked goods each day and then brought them home in a cooler.
Cheryl says
Glad your second day was better and was going to say use tuna cans for the English muffins also.
Donna says
So glad Day Two was better for you!
Patti Vanderbloemen says
Hooray for day 2! Love homemade English muffins! Enjoy!
Christie says
Pasties are a favorite of mine. My grandmother made them almost weekly when I was young. Can’t wait to hear how day 3 goes!
Amy says
I live in a part of the country where pasties are extremely common (the Upper Peninsula of Michigan, many settled here from Cornwall) so can’t wait to see how yours turn out!
Cindy Brick says
Amy, I come originally from lower Michigan (near Grand Rapids), and have fond memories of pasties. In fact, I might need to go make some now!
Debi says
I reside in the U.P. as well. This is a huge staple up here.
Kim says
Ha! I live near Traverse City! I recently found out the men in the Kaleva Lions Club make and sell pasties one morning a week from their building. I guess you have to get there early because they sell out. I need to make a run over there and pick a half a dozen up sooner than later.
Cindi says
I’ve been making English muffins for years and they are a family favorite. Oddly enough, I never knew until today that there was such a thing as English muffin rings. I just free-form them.
Carrie says
I had never heard of the rings either! I learned how to make sourdough English muffins a few years ago and we love them! They also freeze really well.
Ginger says
I don’t use rings when I make them, either and they turn out just fine.
SB says
My family lives close to Norwich, so we’re in the area often (in fact, we’re doing tonight for a quick overnight!). If you have any extra time, the Simon Pearce headquarters in Windsor, VT is really interesting. Honestly, the glassware and pottery isn’t my thing, but you can go to a catwalk above the glassblowing floor and watch things being made. It’s fascinating! The SP headquarters is among a small cluster of restaurants and shops, and the cheese shop nearby is nice. If you keep on 5 South, you’re just a few miles from Windsor center and see the longest 2-span covered bridge right in town (it crosses the Connecticut River to Cornish, NH). It’s probably prettier not in the mud season of March, but it’s still pretty cool to see and drive over. Finally, one of my all-time favorite places is Saint Gaudens National Park in Cornish, NH. It’s just lovely (again, maybe not in March, but definitely in Summer or Fall!).
Mavis Butterfield says
We’ve been to Simon Pearce and Sugar Bush Farm and they were both wonderful. There is so much to see in Vermont!
https://www.onehundreddollarsamonth.com/simon-pearce-flagship-store-restaurant-glassblowing-workshop-in-quechee-vermont/
https://www.onehundreddollarsamonth.com/sugarbush-cheese-and-maple-farm-in-woodstock-vermont-plus-a-cheesy-giveaway/
Julie says
If you get the english muffin rings, they can also be used for crumpet making and as a mold for making small terrine of vegetables etc. I’m enjoying your sharing on your experience at King Arthur.
Nora says
You can also make your own by folding up a sheet of aluminum foil into a long strip then forming it into a circle. This way you can even adjust the size of your muffins.
Jennifer Jo says
Are you allowed to share recipes? I’d love to hear more about the sticky toffee pudding…
Dinky says
All King Arthur’s recipes are online, including the pudding. Just go to their website.
Nancy Nussbaum says
Me too!!
Mavis Butterfield says
I will once I bake them at home. Most of the recipes we made in class were a little different than the ones online.
Heidi N. says
Everything you baked looks delicious! Glad the second day was better than the first.
Patti says
I dragged my husband up there when we were living in MA. I think it was 2011 and KAF was just completing the construction of their new store. I know I loved it. For your followers who aren’t familiar with the area, it straddles VT and NH, Dartmouth. One of the local store owners recommended we have lunch at the Simon Pearce store and it was a wonderful recommendation. We also wondered the campus of Dartmouth and their pretty town. It’s a lovely area to visit. What a wonderful thing to do with your daughter!
Tiffany F says
I don’t use rings either, and also didn’t know they made them. That is one of the things I had a hard time finding in 2020, so I learned to make them.
Marlene Wurtzbacher says
I have been to King Arthur Flour and it is great! Living in Northern Vermont it is a ways but worth it. Took a bagel, bread, pizza and Christmas cookie class over the years. Always lots to take home. Then there is the store!
Lesley says
I live in Northern England and sticky toffee pudding is generally eaten as a dessert after a meal and served hot with either custard, ice cream (vanilla) or single cream. I think you would love a visit to Cartmel in the south of the Lake District which is the home of the sticky toffee pudding.
Stacey says
Hearing about making English muffins brought back memories. I grew up on a mini farm, and found that chicken butchering day was not for me. I would stay inside all day and make English muffins instead. My family was happy and I felt like I was helpful that day. I’m glad you are having a good time with your daughter!
andrea d says
Looks yummy! I always wondered how people got their homemade english muffins to have perfectly straight sides. I’ve been making homemade sourdough english muffins for years and just roll out the dough and cut with a biscuit cutter so the sides poof out a little. The kids don’t care and they gobble them up so I guess it doesn’t matter 🙂
With all these new baking ideas you’ll be using up that homemade jam in no time!