British tradition
British Baking
Sponges, scones, shortbread and bakes, with the tins and tools they need.
British baking uses a vocabulary of its own (sandwich tins, self-raising flour, caster sugar, gas marks) and a set of recipes that reward good equipment and accurate weighing. Every recipe here lists the tin it was written for, and the converter below rescales it for yours.
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Recipes
British Baking recipes
Recipe · 50 min
Irish Soda Bread
A yeast-free loaf raised with bicarbonate of soda and buttermilk: mixed, shaped and baked in under an hour.
Recipe · 1 hr 30 min
Lemon Drizzle Cake
A soft lemon loaf soaked with a crunchy sugar-and-lemon drizzle while still warm.
Recipe · 1 hr 5 min
Scottish Shortbread
Three ingredients, one ratio: pale, crumbly, buttery shortbread.
Recipe · 1 hr 15 min
Victoria Sponge
The classic two-layer sponge with jam and buttercream, named after Queen Victoria.
Recipe · 40 min
Welsh Cakes
Currant-studded griddle cakes, cooked on a bakestone and dusted with sugar.
Recipe · 30 min
Classic British Scones
Tall, light scones for afternoon tea or a cream tea, ready in about 30 minutes.
Recipe · 55 min
Potato Bread (Potato Farls)
Soft, thin griddle bread made from mashed potato and a little flour, cut into farls and fried for the Ulster fry.
Recipe · 4 hr 30 min
Traditional Christmas Cake
A rich, dark fruit cake baked weeks ahead and fed with brandy until Christmas.
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Know-how
Kitchen & table
What you'll need
Part of British Isles cuisine.