All recipes
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.
Jam Tarts
Little pastry cups of bubbling jam. The first thing most of us ever baked, standing on a chair at Granny's counter.
Welsh Cakes
Griddle-cooked, spiced and studded with currants. Eaten warm from the pan with a shake of sugar.
Sticky Gingerbread Loaf
Dark, damp and treacly, and it gets better every day it sits in the tin.
Baked Rice Pudding
Creamy, slow-baked and skinned on top. Fight over the skin, then fight over the jam.
Bakewell Tart
Crisp pastry, a layer of raspberry jam and almond sponge scattered with flaked almonds.
Coffee and Walnut Cake
The grown-up cake on the trolley. Coffee sponge, coffee buttercream, walnut halves on top.
Fairy Cakes
Small, light and iced with glacé icing and a sprinkle of hundreds and thousands. Not a cupcake. A fairy cake.