british baking

Banoffee Pie. A dessert favourite in the UK, this luscious banana, caramel toffee, cream, graham cracker crust delight will have everyone at the table asking for seconds. Better make two!

Banoffee Pie

whipping cream

tbsp icing sugar

tsp vanilla extract

bananas,

butter

brown sugar

ten oz can sweetened condensed milk, (300 ml)

digestive biscuit crumbs

tbsp sugar

Mix together the crumbs, melted butter and sugar.

Press into the bottom and sides of a...

Press into the bottom and sides of a lightly greased 9 inch springform pan, about an inch and a half up the sides of the pan will do.

Bake in a preheated 350 degree F oven...

Bake in a preheated 350 degree F oven for 10 -12 minutes. Remove from oven and cool in the pan on a wire rack.

In a small saucepan combine the melted butter,...

In a small saucepan combine the melted butter, brown sugar and vanilla extract.

Bring to a slow boil until foamy, then...

Bring to a slow boil until foamy, then add the sweetened condensed milk.

Bring back to a slow boil over medium...

Bring back to a slow boil over medium low heat. and cook stirring continuously for another 3 or 4 minutes or until the mixture darkens slightly.

Remove from heat and pour into the prepared...

Remove from heat and pour into the prepared cookie crumb crust.

Chill for 2 hours or more until thoroughly...

Chill for 2 hours or more until thoroughly cooled.

Add the whipping cream, icing sugar and vanilla...

Add the whipping cream, icing sugar and vanilla extract tot he bowl of an electric mixer with a whisk attachment. Beat until firm peaks form then fold in the sliced bananas.

Spread the Banana Cream Topping over the toffee...

Spread the Banana Cream Topping over the toffee filling and garnish the top of the pie with chocolate shavings if desired. Chill for about another hour before serving.

This buttery Lemon Curd has the perfect blend of sweetness and citrus. It is an easy recipe to make, and the taste is so delicious that you won't stop eating it. Enjoy the curd on scones, toast or just on a spoon! They make the perfect gift.

Lemon Curd

butter (Cold butter works best. Also, cube the butter.)

sugar

eggs (room temperature)

lemon juice

lemons

Get all your ingredients ready.

Thoroughly whisk eggs in a bowl.

Add whisked eggs, sugar, lemon juice, and zest to a medium-sized saucepan. Whisk ingredients thoroughly. Next, add the butter cubes to the egg mixture. Note that the butter will melt while cooking.

Turn on the burner to the lowest heat setting. Next, place water in the bottom of a double boiler.

Place the saucepan on the double boiler and constantly stir with a rubber spatula. The heat should be at the lowest setting. Do not boil the curd; it will split, and you&#39;ll have scrambled egg bits. Stir with a spatula for 20 minutes.

After 20 minutes, increase the heat to a low-medium flame. Stir constantly. In the last five minutes, the curd will go from liquid yellow to an opaque creamy color and thicken up quite nicely.

Once it thickens, remove it from the stovetop and immediately transfer the cooked curd to a bowl. Make sure to keep stirring for a couple of minutes as it cools. If you get bits of scrambled egg, strain the curd or pluck out the bits of egg. The scrambled egg won&#39;t doesn&#39;t affect the flavor but is just an aesthetic choice.

This recipe makes 2 cups of lemon curd. Pour into a clean jar and place in the fridge once cooled. The lemon curd should last 1-2 weeks in the refrigerator.

A traditional British fruit cake with marzipan which was originally made for Mother&#039;s Day, but now is more of an Easter cake.

Simnel Cake

oz butter (good quality, salted)

brown sugar (light

eggs (large, preferably pasture raised)

Lyle's Golden Syrup (or maple syrup)

all purpose flour (unbleached, organic)

sea salt

½ tsp baking powder

½ tsp mixed spice ((easy mixed spice recipe here))

½ cups raisins (Golden raisins, currants candied cherries, etc.)

Zante currants

golden raisins

cherries

Tbsp candied peel (or marmalade (orange))

Tbsp milk

oz marzipan ((2 packages) divided)

apricot jam (warmed, and without skin/pieces (strained))

Sift flour with baking powder into a large bowl, then add mixed spice and stir.

Place the raisins, currants, golden raisins and candied cherries in a bowl, and toss with one teaspoon of the sifted flour. Set aside.

In a stand mixer or another large bowl, cream the butter, sugar and Golden Syrup until light and fluffy.

Beat the eggs, then add one third to the bowl.

Next, add a third of the sifted flour, mixing well after each addition. Continue with the egg and flour until it has all been added.

Add the dried fruit, candied peel or marmalade and milk. Stir until evenly combined and mixture is not too stiff.

Roll out about half of one package of marzipan (4 oz) and cut an almost 8&quot; diameter circle using the springform pan as a guide.

Prepare the Cake Batter

Put half the batter into the prepared cake tin, make it even, and place the circle of marzipan on top. Next, spoon the rest of the batter into the pan and bake in the oven at 350º F / 175º C for 30 minutes.

After 30 minutes, lower the temperature to 300º F / 150º C for an additional 2 hours, or until a skewer comes out clean and cake is evenly browned.

Remove from oven and allow to cool completely on a rack before removing the pan sides and bottom.

Bake the Simnel Cake

If your cake is smooth on top, turn it upside down and place onto the serving plate. Otherwise, trim the top of the cake with a bread knife to make it flat, then turn upside down onto a plate.

Roll about 6 oz of marzipan into a circle just larger than 8&quot; in diameter for the top of the cake. Brush the top of the cake with some warmed apricot jam, then place the marzipan round on top. Flute the edges to decorate, or make a small ruffle pattern.

Using a kitchen torch, brown the marzipan slightly, just to give it some color.

Make 11 small balls using the remaining marzipan (try to make them the same size; they should be about 10 g each.) Place them on top of the cake, evenly spaced, then torch these as well.

Your Simnel cake is ready to serve! It will keep for weeks if kept in a sealed tin in a cool place.

Decorate the Cake

To serve a fruit cake, slice it in half, straight down the center, then make another cut (as thick as you&#39;d like the slices.) When one long piece is cut, cut it into 3 or 4 slices, and serve with hot tea or coffee.

Serve the Cake

My take on the famous Betty&#x27;s Fat Rascals; Fat Rascals are a cross between a bun and a scone, more like a rock cake, and are delicious when enjoyed with an afternoon cuppa. The origin of the name is unknown, but they are thought to have been made since the mid-19th Century under the name of Fat Rascals, although the original recipe is thought to be Elizabethan.

Top 4 british baking recipes from across the web

The most viewed british baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Banoffee Pie

Lemon Curd

Simnel Cake

Fat Rascals

Top 4 british baking recipes from across the web

The most viewed british baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Banoffee Pie

Lemon Curd

Simnel Cake

Fat Rascals

The most viewed british baking recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine