- Food & Drink
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.