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 Christine M
This is my own version of brown bread -I never use all brown flour because its very heavy but youi can make half and half if you like it more dense.The best brown stoneground flour I have found is Tesco stoneground brown because its not finely ground like
by Julie Sutton
these are the only muffins i can SUCCESSFULLY make!
The easiest and nicest fruit cake I have made, great for icing if you don't want a heavy fruit cake. Photo in the gallery
by Joan Garrod
You won't taste the All-Bran!
These flapjacks last up to 1 week, best kept in an air tight tin or container in a cool,dry place. I often make them for my younger brother and sister to take to school in their packed lunches.
One of my favourites & you can easily be changed, OH likes me to swap the Goosegog for Apricot jam which is yummy!
by Helen Bunker
I was really stuck for a healthy breakfast when I was told to give up oats plus I wasn't allowed any fruit or sugar. After trying lots of different combinations of other grains and different proportions, I have settled on this combo.
by Top Conker
Annie is not a fan of white bread much prefering brown, here's a recipe I found some while ago for wholemeal bread that even I like.
by Christine M
Both these bread recipes are based on my Yorkshire mother's own recipe which I have always used. You can get fresh yeast at Tesco and Asda where they give it to you free of charge at present. Sainsbury charge for it at my local branch in Norwich. Dried ye
This recipe is in my book old book. It was given to me in 1969 by an old neighbour. She assured me it was very old indeed, although how old she could not say. She got it from her grand mother. It makes a good size cake but it keeps ve
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