Leiths retro baking class

Last Saturday I went on a retro baking class at Leith’s. I’ve been keen to do a class at Leith’s for a while and got given a voucher for Christmas

The menu for the retro baking course included peach Melba cheesecake, muscovado sugar cupcakes with salted caramel frosting and scones with elderflower and strawberry compote. Though not a novice to baking I have struggled to make fluffy scones and cheesecakes without cracks so thought this would be a good time to learn and a fun way to spend a Saturday morning.

Armed with our aprons we turned up at leiths bright and early to be greeted with delicious pastries and coffee. The class was taught by Max and her assistant Lou who gave us a demonstration and a plan for the morning and we were off!

All our ingredients had already been measured out for us and our washing up was done for us along the way too… Very decadent! We were given lots of advice and handy tips and tricks throughout the day and max and Lou were brilliant at helping out and answering questions.

At the end off the session whilst we were packing up our goodies we were treated to a glass of bubbly and delicious savoury pastries… Much needed after a morning spent licking sugary spoons!

I thoroughly enjoyed my day at Leith’s and came away armed with lots of inspiration and ideas for baking. Everything tasted really good and I received lots of compliments. I’ll definitely be saving up some pennies to do another class!



The best brownies ever

My favourite brownie recipe is adapted from ‘The hummingbird bakery cookbook”. It has just the right chewy chocolate texture. I like adding extras to it…my favourites are dried cherries, walnuts, peanut butter chips but feel free to use your imagination!

Makes 16 pieces


200g dark chocolate

175g unsalted butter

275g golden caster sugar

130g plain flour

3 eggs, beaten

handful of nuts/dried fruit/choc chips etc


Preheat oven to 170C/gas 3/325F

Line 23×23 baking tray with baking parchment

Melt chocolate and butter together in a heatproof bowl over a pan of simmering water

Stir until completely melted

Add sugar and stir until dissolved

Add flour and mix well

Stir in the beaten egg

Add any extras

Pour mixture into baking tray and bake for approx 30-35 mins

Wait until completely cool before cutting into squares and removing from tin