Lurpak baking event with Richard Bertinet

Lurpak have launched a new slow churned butter, produced slowly over several hours in small batches, using organic cream. The result is a rich, creamy, fuller tasting Lurpak butter, presented in a stylish sliver dish, that’s perfect for slathering on homemade sourdough, or dotting on warm fruit scone.

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Held at cooking school L’Atelier des Chefs in Central London, French baker Richard Bertinet hosted an intimate baking class to savour his special Christmas recipes to accompany the newly launched Lurpak butter.

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On the menu were spiced Christmas tea buns and chocolate and orange crumpets, a perfect festive evening of baking.

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Extra baked goodies on offer were squared pistachio and raisin scones and spiced tea loaf topped with toasted almonds.

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Enough scoffing, aprons on and onto the baking as we gathered in the kitchen for the first baking demo of chocolate and orange crumpets.

Richard talked us through the reciep firstly mixing the dry ingredients – flour, yeast and whisk in the milk chocolate.

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Cover to prove, a skin formed on the top of the thick dough.

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Oil a pan leave on a high heat and place buttered rings onto it. Carefully ladle a spoonful of batter into each ring and watch it bubble away.

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Do not be tempted to flip, be patient and keep an eye on the crumpets.

The spiced tea buns dough was made earlier but we got a chance to knead it – easier than it looks!

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Lift, swing and slap and repeat.

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Add the fruit, zest of orange, and dried spices of cinnamon and cloves and knead altogether.

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Roll out into a thick sausage and into cut six parts which are then rolled into balls. Egg wash and bake.

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A fantastic cooking class with master baker Richard Bertinet, an inspiring lesson of baking, tips and festive fun.

Lurpak’s new churned butter is now available in Tesco and Sainsbury’s From November and Waitrose from December, a richer, healthier and indulgent spread perfect for any cake, toast or crumpet.