Archive for the ‘Baking Mad News’ Category
Christmas Countdown
Monday, November 21st, 2011
It’s that time of year again! The Christmas lights have been lit, everyone is starting to say “I can’t believe it’s almost Christmas” and the baking extravaganza is about to begin.
We’d thought we’d help you out by creating a Christmas countdown calendar, which you can download for free, to help you plan out your most perfect Christmas yet. Filled with inspiring recipe and homemade gifts ideas (not to mention the all-important dates you can’t afford to miss) we hope this helps you have a very Merry Christmas.
Click here to download: http://bakingmad.com/downloads/xmas_countdown.pdf
Enjoy x
Save 1/3 with Sainsburys
Wednesday, November 16th, 2011
Good news for all those eager bakers out there! Sainsburys are offering 1/3rd off selected home baking ingredients until 22nd November.
Included in the offer are Billington’s Dark Muscovado Sugar and Billington’s Glace Cherries, the perfect ingredients for a delighfully decadent Christmas pudding.
We’ll be using Billington’s Dark Muscovado sugar in all our Christmas baking this year. The world’s finest dark brown soft sugar, Dark Muscovado is rich in taste and full of natural colour, adding depth to all your baking- just perfect for Christmas!
Sainsbury’s also have 1/3rd off Silver Spoon’s range designed by Mich Turner, including Ready to Roll Icing, Marzipan and Lustres. The queen of couture cakes, and baker to the royals and many A-list stars, we just adore Mich’s products. Made from fine quality ingredients, they’re guaranteed to lift your baking and help you achieve a high quality finish.
Feeling inspired, why not see our How To Videos with Mich Turner and learn how to make the most of these fantastic ingredients!
*offer applies while stocks last. See instore at Sainsburys for details.
Want to be on TV?
Wednesday, October 26th, 2011
Attention all budding bakers! Do you love experimenting in the kitchen? Have you got some impressive recipes up your sleeve that could wow even a master baker?
If so Baking Mad needs you!
We are looking for passionate bakers to compete in a mini bake off. The lucky winner will have a 1-1 lesson with baker to the stars Eric Lanlard and appear on the popular TV series Baking Mad with Eric Lanlard!
Twice winner of the prestigious Continental Patissier of the Year at the British Baking Awards, Eric has earned himself an international reputation for show stopping cakes. Through his designer cake emporium Cake Boy, Eric attracts an impressive A-list clientele and a global fan base.
Do you think you’ve got what it takes to impress Eric with your culinary skills? If so please email us at bakingmad@infinite-media.tv where you will be prompted to fill in one of our application forms.
Good luck!
National Baking Week
Tuesday, October 18th, 2011Whisks at the ready, National Baking Week is finally here! Yes, that’s right, it’s time to roll up your sleeves, put on your pinny and get baking for Britain.
Fronted by Ruth Clemens, finalist of 2010’s Great British Bake Off and popular author of The Pink Whisk blog, National Baking Week aims to get Britain back into the kitchen. The campaign is being sponsored by some of the biggest names in the world of home baking including Billington’s, Allinson, Silver Spoon, Happy Eggs and Pyrex.
Celebrations kicked off in the capital yesterday and we were at St Pancras station to see the unveiling of this rather impressive creation.
The seven foot cake, which recreates a map of the London underground, along with several of the city’s most famous landmarks, is made from a variety of different recipes and baking techniques.
Visit the National Baking Week website to to see how this amazing cake was put together. Plus there’s a chance to win some great prizes throughout, including a Baking Mad hamper.
The Art of Puddings
Friday, September 30th, 2011If you are looking for small intimate cookery classes in NW London the Art of Puddings could be perfect for you.
They offer small intimate classes which concentrate on making impressive and delicious desserts that you will want to repeat time and time again!!
Using only the finest ingredients sourced from specialist suppliers to make fabulous desserts – from classic puddings, cakes, tarts and flans to sorbets and mousses this course is bound to inspire any keen baker and offer a helping hand to those less confident. For more information click on http://www.theartofpuddings.com/
Thomas Allinson Victorian Recipes
Friday, September 2nd, 2011Thomas Allinson is an important figure in the history of bread and flour in Britian. A pioneer of his time, in 1892 Thomas Allinson founded his famous mill making wholemeal flour (similar to that Allinson produce today) which bakers then crafted into wholemeal loaves. In 1982 Thomas Allinson was ridiculed for this beliefs that wholemeal was healthier for the British public but today we realise he was a genius of his time!!
Allinson Bread and Flour products follow similar ethics that Thomas Allinson held back in 1892. For example two slices of Allinson Wholemeal Bread topped with oat bran, made with 100% whole grain flour provides you with 100% of your daily whole grain! How great is that!
To celebrate this we have added some of Thomas Allinson recipes to Baking Mad.com exclusively for our lovely members to try! Please note however, we hold no fault for the outcome of these interesting and eccentric baking ideas!! Hope you have fun with these Victorian classics including Almond Cheesecake, Apple Cake, and Coconut Rock Cakes
Upload your bread recipes onto Baking Mad’s facebook page Baking Mad UK between 16th October and 7th October to win an Allinson Hamper. 30 Runners Up will receive copy of Allinson Essays packed full of more information on the wonderful yet eccentric Thomas Allinson
Allinson Bread Baking and New Look
Friday, September 2nd, 2011At Baking Mad we love to make bread using the finest ingredients from Allinson Flour, but sometimes we understand when we are in a rush we need to use readymade bread. Also when we are baking our favourite recipes like summer fruits pudding or apple charlotte we won’t make bread specifically to then bake with it! That’s just silly!
When buying readymade bread we always choose Allinson Bread particularly the wholemeal topped with oat bran. Made with 100% whole grain flour and slowly batch baked for a softer texture its perfect for baking! What’s even better is that two slices of Allinson Wholemeal bread provides you with 100% of your daily whole grain – baking using a healthier option – what more could be better!
Other breads they have within the range include Sunflower and Pumpkin which combines white & wholemeal flours with crunchy sunflower & pumpkin seeds. Two slices of Allinson Sunflower & Pumpkin bread provides you with 40% of your daily whole grain! So what better excuse than to get baking with it!!
They have also launched a Brown Batch with the Taste of Sourdough which as all you bakers in the know will realise is bang on trend and again two slices of this bread provides you with 65% of your daily whole grain. If this new Allinson bread has inspired you to have a go at making your own sour dough bread why not have a go at making your own sour dough bread recipe.
You might notice Allison Bread has a new look in store to, the packaging now looks more like our favourite Allinson flour so will be easier to find for Baking Mad members! To celebrate this re launch the lovely people at Allinson Flour have given us some inside information on in store discounts for our very privileged Baking Mad members. The range is only £1 in the following stores:
Morrisions from now! (2nd September) for 4 weeks
Sainsbury from now! (2nd September) for 4 weeks
Asda from 12th September for 4 weeks
Tesco from 19th September for 4 weeks
You will also be VERY pleased to know this is the date that the special new Taste of Sourdough bread is available.
Happy Bread Baking!!
Jason Atherton- Top Ten of the new Good Food Guide
Thursday, September 1st, 2011Jason Atherton, chef/owner of Pollen Street Social http://www.pollenstreetsocial.com/
Great news. My restaurant is listed in the Top Ten of the new Good Food Guide – the UK’s bestselling restaurant guide. Not only that, we also received an accolade for Best New Entry! http://www.thegoodfoodguide.co.uk/news/the-good-food-guides-top-10-restaurants-2012
Apart from the food, the décor and the ambience, it appears that my new dessert bar where customers can see our sweet creations made in front of them – much like a cocktail bar – is going down a storm
A combination of using the best ingredients – including Billington’s unrefined sugars – and some inspired recipes such as candied beetroot, macerated yellow peaches, sweet carrot granita and tarragon ice cream, is keeping my desserts team very busy. Have a go at some of my recipes http://www.bakingmad.com/, or pop into the restaurant.
Pollen Street Social, 8-10 Pollen St, W1 (020 7290 7600), pollenstreetsocial.com
Bake & Save with Sainsbury’s
Thursday, August 4th, 2011
Bake & Save with Sainsbury’s – get incredible savings off all your baking items from 20th July – 31st August.
Keep the kids entertained with fantastic deals across the entire baking range. Get your hands on great offers on a wide range of home baking ingredients.
Just some of the products included are – 33% off Allinson Nature Friendly Flours was £1.14 now 79p, 33% off Silver Spoon Cakecraft Dark Chocolate Chips was 72p now 48p, 33% off Silver Spoon Sugar Strands was 79p now 32p. There are so many more products available…Check out Sainsbury’s Bake & Save page now for more details.
Don’t forget if you’re stuck for recipe ideas to have a look on our website for some inspiration.
Billington’s – Good Housekeeping Approved
Wednesday, August 3rd, 2011
At Baking Mad, we are huge fans of Billington’s products and it turns out we are not alone. Good Housekeeping Institute have said “Billingtons golden granulated, dark muscovado and light muscovado sugars were all tested on their own and in a variety of recipes and passed the Good Housekeeping Approved standard.”
You may not realise this but by using Billington’s unrefined sugars, your recipes/baking will have the best colour and flavour. This is because unrefined sugars are simply produced by locking in rather than refining out the natural molasses of the sugar cane.
Why not try our selection of recipes that really show off the rich goeey toffee flavours that unrefined cane sugar brings to your baking.
