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Cakes and Desserts
Cakes and Desserts Info


Fruit Soda Bread

What you’ll need

Lightly floured baking tray.


  • 12 oz plain flour
  • 3 oz raisins
  • 1 tbsp caster sugar
  • 1 tsp bicarbonate of soda (too much turns bread yellow)
  • ½ tsp cream of tartar (keeps the bread white – is optional)
  • Pinch of salt
  • Approximately ¼ – ¾ pint buttermilk


  1. Preheat oven to 220C or 200C Fan.
  2. Sieve the flour, baking soda and cream or tartar into a large bowl.
  3. Add the raisins, salt and sugar and aerate well with hands.
  4. Make a well in the centre and add half of the buttermilk at first, bring together with your hand and keep adding enough buttermilk to make a soft dough (almost wet).
  5. Turn out onto a well floured surface.
  6. Bring it together very lightly into a ball and place on a flour-dusted baking tray, make a cross with a sharp knife. And then a little dent in each corner to let the fairies out!
  7. Bake for approximately 25mins . In a conventional oven at 220C for 10 minutes then reduce temp to 200C.
  8. You can turn the loaf upside down for the last 5 minutes.
  9. The top should be golden and the base should sound hollow when tapped.
  10. Cool on a rack (wrapped in a clean tea towel if you prefer not to have a hard crust)


Cream of tartar is an acid and reacts with bicarbonate of soda to raise a mixture. Bicarbonate of soda is an alkali and reacts with an acid (buttermilk or lemon juice) to raise a mixture. Baking powder is a combination of cream of tartar and bicarbonate of soda and some other base flour (rice or corn flour) which reacts with moisture (milk or eggs) to raise a mixture. When making a cake it is essential to put it immediately into a hot oven.



What a lovely morning!!!! I have been waiting for this class since before covid hit and it definitely didn’t disappoint- I enjoyed every minute- a beautiful Victoria Sponge- Scones to die for and fairy cakes -not to mention the melt in your mouth Chocolate brownies- pure indulgence

Sharon Callaghan

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