Chocolate-covered marshmallow on a crisp digestive biscuit – what a lovely afternoon teatime treat! If you’ve never had British teacakes, they’re a bit like American s’mores, only shaped like a dome and much trickier to make.
I’ve been baking my way through Paul Hollywood’s fantastic book called Bread, and here is my take on his first 6 recipes, in the section Classic Breads.
On a chilly fall day, there’s nothing like coming home to a bowl of warm, hearty Irish stew. Here’s a plant-based version that nourishes your spirit and sticks to your ribs as much as any meat-based stew would.
My British grandma always had some home-baked treats waiting for me. This recipe is a plant-based spin on her lemon blueberry drizzle cake: a classic English tea time treat.
Imagine a cross between porridge and pancakes, and you’ve got oatmeal drop scones! We added blueberries in for a bit of brunchy festiveness.
For our crusty two-tier artisan bread, we used coconut oil instead of lard and converted the measurements from grams to cups and tablespoons.
This strawberry coconut bread pudding is a plant-based version that uses coconut milk for extra creaminess.
They’re delicate little Scottish scones that you break in half and load up with berries and whipped cream. Definitely best eaten when they’re warm. Each bite is like a dream.
came up with this fusion idea: apple crumble + date squares + tarte tatin. You caramelize the fruit in a pan just like the French delicacy tarte tatin, but then instead of covering it in puff pastry, you put oatmeal crumble on top and bake the whole thing.
Savory, bright green spinach pancakes with tomato salad and homemade hummus: I love dishes that confuse the mind and tastebuds.