Home baking, the old way
Recipes your granny might make
Sponges, scones, crumbles and biscuits. Nothing fancy, nothing you can't buy at the corner shop, and every one of them tested on a Sunday afternoon.
Browse the recipes
Fresh from the tin
Classic Victoria Sponge
Two light golden sponges sandwiched with raspberry jam and a cloud of cream. The cake every granny had a tin ready for.
Proper Buttermilk Scones
Tall, crumbly and best eaten warm with jam and clotted cream. Whichever goes first is your business.
Bread and Butter Pudding
Stale bread, a few eggs and a pint of milk turned into something wonderful. Waste nothing, want nothing.
Scottish Shortbread
Three ingredients and patience. Buttery, sandy and snapped in half to share.
Bramley Apple Crumble
Sharp apples under a rubble of buttery oats. Serve with custard, thick and yellow.
Rock Cakes
Craggy little buns full of fruit, made in the time it takes the kettle to boil.
Lemon Drizzle Loaf
A tender loaf soaked in sharp lemon syrup while still warm so the top goes crunchy.
Treacle Tart
Golden syrup, breadcrumbs and lemon in a crisp pastry case. Sweet enough to make your teeth hum.
Golden Syrup Flapjacks
Chewy oats bound with butter and golden syrup. Four ingredients, one tin, no excuses.
Granny's golden rules
- Butter and eggs at room temperature, always.
- Weigh, don't guess. A spoon is not a measure.
- Don't open the oven door until it smells done.
- If it sinks, call it a pudding and add custard.