Sugarwork and Confectionery


In Penrith,

£ 280 + VAT


  • Type


  • Location


  • Duration

    2 Days

Make comfits, jumbles, wafers and other spectacular confections from sixteenth and seventeenth century recipes. Learn to use carved wooden confectioner's moulds. Ivan made these sugar table ornaments from eighteenth century boxwood moulds. Learn to make preserves, clear cakes, quidannies, cotoniacks, candied fruits and flowers using original equipment. Learn to re-create 'apricock jumbles' or 'knots' on this course. Make gum-paste baskets using original moulds. Make 'Artificial Fruit' from pippin and apricot paste.



Start date

Penrith, (Cumbria)
Historic Food, Wreay Farm, Shap, CA10 3LB,

Start date

On request

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Course programme

Course Outline


10 am - Welcome and introduction to the course by Ivan Day. Wafer making with wafering irons over a chaffing dish of charcoal.

10.45 -13.00 - Sugar plate - Tudor and Stuart sugar paste work. Artificial walnuts. Gingerbread and other moulded sweetmeats.

13.00 - 14.00 - Lunch

14.00 - 15.30 - Making and garnishing a Tudor marchpane. Marchpane paste, drying and icing the marchpane in the cool oven.

15.30 - 15.45 - Tea

15.45 - 17.00 - Food gilding techniques.

17.00 - 20.00 - Free

20.00 - Historic Dinner at Wreay Farm


10.00 - 10.45 - Hippocras and cordial waters, Hippocras Gyle, Ratafia, Usquebaugh and Rosa Solis.

10.45 - 13.00 - Comfits - comfit making in the balancing pan over a chafing dish of charcoal.

13.00 - 14.00 - Lunch

14.00 - 17.00 (Tea at 15.30) - Artificial fruits and fruit pastes. Pippin knots and jumbals, or printed cotoniacks when quinces are in season.

Additional information

Payment options: We require a deposit of £100 with your booking.

Sugarwork and Confectionery

£ 280 + VAT