How-to guide
Essential Equipment for British Baking
What you need to start, what to add next, and what only serious bakers need.
British recipes are written in grams and for specific tins, so accurate scales and the right tin sizes matter more than any gadget.
Starter kit
- Digital scales that weigh in 1 g steps with a tare button
- Two 20 cm sandwich tins (how to choose)
- A 2lb (900 g) loaf tin
- A large mixing bowl, spatula and wooden spoon
- A wire cooling rack
- Baking paper
Next steps
- An electric hand mixer: creaming butter and sugar by hand is hard work
- A 20 cm deep round tin for fruit cakes
- Round cutters for scones and biscuits
- An oven thermometer: many home ovens run hotter or cooler than the dial says
For keen bakers
- A stand mixer for large batches and bread dough
- A traybake tin and a 12-hole muffin or Yorkshire tin
- A pudding basin for steamed puddings
Convert tin sizes
Multiply every ingredient by
1.00
Recipes to go with it
Recipe · 30 min
Classic British Scones
Tall, light scones for afternoon tea or a cream tea, ready in about 30 minutes.
Recipe · 1 hr 15 min
Victoria Sponge
The classic two-layer sponge with jam and buttercream, named after Queen Victoria.
Recipe · 1 hr 30 min
Lemon Drizzle Cake
A soft lemon loaf soaked with a crunchy sugar-and-lemon drizzle while still warm.