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Stir Up Sunday- 20th November

Stir Up Sunday
For us home bakers, Stir Up Sunday, is probably one of the best parts of the whole festive season.

Traditionally the day to begin preparing your Christmas cake or pudding, Stir Up Sunday always falls on the last Sunday before advent- which this year is the 20th November.

For many the delicious aromas which float through the house as you begin soaking your fruit mark the beginning of the festivities.

The customs surrounding Stir Up Sunday bring the whole family together as each takes a turn to stir the mixture and make a wish and even add coins- the finding of them on Christmas day traditionally bringing wealth, health and happiness! (So long as you don’t manage to swallow the thing!)

Here at Baking Mad we believe the perfect Christmas cake or pudding should be dense, moist and oozing decadence. To achieve this we recommend using only the very best quality ingredients.

For an extra impressive Christmas pud, choose Billington’s Molasses Sugar. The ultimate soft brown sugar, Billington’s Mollasses is packed full of natural cane molasses making it deep in colour and rich in taste. Perfect!

And for the superior Christmas cake taste why not add Billington’s Unrefined Light Muscovado Sugar to your shopping basket. Recommended by Good Housekeeping, this sugar is the world’s finest. It’s richness and depth of flavour is unmatched.

Happy Stir Up Sunday everyone!

Baking school resources

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Brought to you in conjunction with www.flourandgrain.com by the Flour Advisory Board

Flourandgrain.com

The Flour Advisory Board has made learning fun with their educational site Flourandgrain.com. The site is packed with a variety of resources which explain the grain chain from field to plate in a colourful and interactive way. It is a fantastic resource for busy teachers seeking useful, authoritative activities for use in the classroom and for homework projects. You will find links to downloadable sheets, games, recipes and links to background knowledge, resources and further information.

For more information please visit www.flourandgrain.com