The traditions of British baking stretch back to King Alfred and the burnt cakes, so it's no surprise that you all have such a wealth of cakes, biscuits and other sweet goodies in your repertoire. From tea breads to celebration cakes, there is plenty here to appeal!
by Evie Nirrnheim
I make my Stollen for Christmas following this recipe which I have adapted to our taste over the years for more than two decades. You should be used to baking with yeast to make it. It takes quite some time to make but it is really worth the effort!
An alternative to mince pies!
From Dan Lepard
a lovely, alternative flavour for hot cross buns. The recipe is from a Good Food magazine (April'99), which I have altered slightly.
This classical walnuts cake is very rich with nuts and always welcome after good dinner and with the glass of good wine. I like nuts and wine so try it. Also easy to make just bake layer and mix ingredients for filling.
This is a firm favourite within my family...I have made it like this for several decades....It is full of calories so the food police won't like it much...But everything in moderation is what I say.
A variation on lemon drizzle cake
by JamJar aka Chutney Queen
This is gluten-free too. If you like Bounty Bars you will like this !
by Julie Sutton
Lovely cookies -the chocolate adds an extra naughtiness!
Also taste great without being sandwiched
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