Delicious magazine
This is a great issue of delicious. and you should all buy it

Do you like baking? Do you also like Christmas? How about Christmas-related baking – do you like that? You do? Then this month’s issue of delicious. is for you.

On page 65, past the features on homemade gifts and winter warmers, you’ll find a slightly stiff photo of the Band of Bakers. What a curious bunch they all look, especially the gurning girl in purple. Turn over the page, take a look at the bios and yes: the woman in a wine-coloured cardie with a Cheshire cat grin is me.

The Band of Bakers was set up by Gemma and Naomi earlier this year. It’s an itinerant baking club that ambles around South East London and welcomes bakers like me. By that, I mean bakers who turn up with a steaming hot cake tin and a nervous expression because they’re not entirely sure the cake is baked all the way through.

delicious. invited the Band of Bakers to take part in their December issue and I ended up contributing a recipe for sloe gin and walnut fruit cake. It’s a Christmas cake that I’d suggest you forget about icing (just eat the marzipan straight out the box and throw the fondant away) and instead serve it uniced alongside your festive cheeseboard. It’s especially nice with chunks of Cheddar or Cheshire cheese smooshed into it.

If that doesn’t appeal, then there’s Gemma’s salted caramel Yule log (I plan to eat nothing else for the whole of advent); Naomi’s cranberry, orange and almond mince pies (I ate a lot of these at the photoshoot, they are totally ace); Charlie’s rum and raisin galette des rois (Charlie regularly outbakes everyone except FeedTheTang, so this is undoubtedly going to be amazing); and Juliet’s husband-catching ricciarelli (husbands not guaranteed at the end of baking, but I also ate a lot of these and they were fantastic).

Something for everyone there, surely. Buy your copy now, before my mum hoovers up the entire print run.

Follow @bandofbakers to find out more about the fun you can have baking south of the river.

Tagged with: Band of BakersChristmasMagazines
 

9 Responses to The Band of Bakers in delicious. magazine

  1. Gemma Gannon says:

    I LOVE this Jassy! Look forward to seeing you for ‘Winter Warmers’ tomorrow x

  2. beachhutcook says:

    I’m going to buy this at lunchtime as I could do with a big of motivation on the cooking front. Feeling a lull at the moment hence why no blog posts written for a while. What’s that all about?

  3. Lizzie says:

    Ooooh exciting! I’m not much of a baker but they sound like lovely recipes.

  4. Jayne says:

    I love the sound of the Band of Bakers, I shall be rushing to buy Delicious to find out more!

  5. ginandcrumpets says:

    @Gemma Glad you approved of the write up and very glad to be a part of the Band of Bakers.

    @beachutcook Hope the magazine got you into the kitchen and inspired. Seriously nice looking recipes in this issue.

    @Lizzie I so want to make that slated caramel Yule log, I can’t tell you. I will make it happen!

    @Jayne It’s lots of fun – if you’re in London and can make it to South east London with a cake, then sign up to the email and hopefully come and join us one day.

  6. Leanne says:

    Jassy, your sloe gin and walnut fruit cake in this month’s delicious mag looks wonderful – I’m trying it with my homemade sloe gin (it is in the oven as I type this)! Although, this is the first time I’ve ever made fruit cake – I’m not sure how long to feed the cake for!? Is there a good minimum time to aim for? Cheers! :)

    • ginandcrumpets says:

      Hi Leanne, you could keep it for a year but normally I’d have my cake made by end of November/beginning of December and then feed it 1 tbsp booze a week until Christmas. So I think you’ve timed it perfectly! Hope you enjoy it.

  7. Leanne says:

    Brilliant, thanks very much! Looking forward to it :)

  8. [...] like I have for Port and orange Christmas cake. However, last night I made the pie again for the Band of Bakers’ winter warmers event at the über cute Hills and Parkes deli in Honor Oak. Not one to waste an [...]

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