The class begins with welcome drinks, baked goodies and a chat. By the end of the class, you will have learned to make; Carribbean Rum Cake - Every Caribbean island has their version of this cake, which is traditionally used as the base for wedding cakes, however it is most famously served at Christmas. Coconut Sweetbread - A traditional coconut and dried fruit bread from Trinidad. Ponche a Creme - Ponche de Creme (or Punch a Crema) is a Trinidadian Christmas staple, its our version of eggnog. Sorrel Drink - This drink is ubiquitous with Christmas throughout the Caribbean. Christmas without Sorrel is just not possible. Mango & Pineapple Chow - A classic Trinidadian street food snack found everywhere on the islands, similar to salsa. Eaten as a snack or with your Christmas breakfast ham. You will leave with a hamper filled with the goodies that you’ve made, the recipes and the skills to recreate them at home. NB: Due to the possibility of cross contamination of ingredients, classes are not suitable for anyone with food allergies.
Born in Trinidad & Tobago raised in the countryside by my grandparents and aunts for the first 11 years of my life, I learned to cook from these ladies. Moving to the UK I continued my training under my mother whilst helping run the household. For the past 10 years I have put those skills to use running a part time award winning business making birthday & wedding cakes as well as hot sauces and preserves. I like to think of my food as a combination of my two lived experiences as a Trinidadian and a Brit. A Caribbean country girl and a South Londoner.
All equipment for baking
Merton Abbey Mills is a converted 18th-century textile factory housing a crafts and artisan food market, plus cafe and pub. For centuries it was a centre for the manufacture and printing of textiles, and until 1970 was home to the silk-printing works of the famous Regent Street store Liberty’s.