Virtual family bake-alongs on Instagram

Join Chestnut Bakery’s Community Baker, Kevan Roberts, this Half Term for a week of free, live cooking classes for the whole family.

Just follow @chestnut.bakery on instagram where we’ll be going live at 2pm all week. (You can click on our profile icon to view the class)

Below is the schedule for the week, plus the ingredients you’ll need to bake a long with us!

When: 2pm-2.45pm, Monday 15th- Friday 19th February

  • Monday 15th – Cherry and chocolate cookies
  • Tuesday 16th – Flapjacks
  • Wednesday 17th – Carrot cake
  • Thursday 18th – Chocolate brownies
  • Friday 19th – Classic bread loaf (pre-work needed 24 hrs before)

Feb 15th – Cherry and chocolate cookies


  • Melted butter 115g
  • Dark brown sugar 205g
  • Whole eggs 100g
  • Cocoa powder 55g
  • Plain flour 205g
  • Baking soda 3.5g
  • Salt 2g
  • Dark chocolate chips 90g
  • Milk chocolate chips 90g
  • Dry cherries 80g

Feb 16th – Flapjacks


  • 125g butter or margarine
  • 100g dark brown soft sugar
  • 4 tablespoons golden syrup
  • 250g rolled oats
  • 40g sultanas or raisins

Feb 17th – Carrot cake


  • 300g soft light brown sugar
  • 3 eggs
  • 300ml sunflower oil
  • 300g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon , plus extra to decorate
  • ½ tsp ground ginger
  • ½ tsp salt
  • ¼ tsp vanilla extract
  • 300g carrots , grated
  • 100g shelled walnuts , chopped, plus extra, chopped and whole, to decorate

Cream Cheese Frosting

  • 300g icing sugar, sifted
  • 50g unsalted butter
  • 125g cream cheese at room temperature

Feb 18th – Chocolate brownies


  • 300g unsalted butter, plus extra for greasing
  • 500g chocolate, broken up
  • 6 eggs
  • 500g caster sugar
  • 125g plain flour, sifted
  • 15g cocoa powder
  • 1 teaspoon fine sea salt

Feb 19th – Classic bread loaf

Pre-work (24 hrs before) – SPONGE


  • 85g strong white bread flour
  • 2g fresh yeast (or 1g instant/quick/fast-acting dried yeast)
  • 60g cold water


  1. Place the flour and salt in a bowl and combine.
  2. In a second bowl, mix the yeast with the water until it’s dissolved (if using instant/quick/fast-acting dried yeast, mix the yeast through the flour, then add the water).
  3. Pour the liquid into the flour and bring together until the flour has cleared.
  4. Cover and place into the fridge for 18-24 hours.

DAY 2 – Ingredients for the bake-along

  • 415g strong white bread flour
  • 7g fine sea salt
  • 6g fresh yeast (or 3g instant/quick/fast-acting dried yeast)
  • 290g cold water