From Cornish pasties to Scottish shortbread, we're eating our way through the best of British baking. Grab your butter, sugar and flour and join us for the ride! www.sbs.com.au/food/article/2015/06/03/bakeproof-best-british-baking
According to @annekamanning, the key to good shortbread is slow baking until it is pale golden and cooked through – if over baked, or baked too quickly, it will become slightly bitter in taste due to the ‘burnt’ butter. Check out our Bakeproof column for more recipes and tips.
This traditional English pudding is quintessential nursery food – nurturing, soul-warming and economical. Feel free to replace the mixed berry jam with another fruity variety. Recipe from Check out our Bakeproof column for tips and recipes.
In Britain, treacle is the generic name used to describe most sugar syrups, from golden syrup to the dark and sticky black treacle, known as molasses here. The strong, sweet syrup adds a dense texture to this dark gingerbread cake.
Bakewell Tart - Bakewell tart is simply a buttery almond cake in a tart case with a welcome layer of jam in the middle. On first consideration you may not think this combination would work, but take my word for it, it does!
Sometimes known as ‘squashed fly’ cakes, these classic English 'Eccles' pastries are equally delicious served with a cuppa or accompanied by a hard English-style cheddar. Recipe from Manning. Check out our Bakeproof column for tips and recipes.