Billington’s

Baking with Eric

These recipes are taken from Baking Mad with Eric Lanlard on Channel 4. Eric Lanlard is a master patissier with an international reputation for superlative cakes and an impressive A-list clientele and global fan base.

For more inspirational recipe ideas from Eric, be sure to catch the new series of Baking Mad with Eric Lanlard, every weekday on Channel 4 at 12.05pm from 5th March 2012.

Cola Cupcakes

Why not try Cola Cupcakes

Put some fizz into your cupcakes! These will delight the kids and adults too! The cola makes the cake light and airy and the addition of the cola popping candy makes eating one a truly fun experience. This recipe was featured in the second series of Baking Mad with Eric Lanlard on Channel 4.

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More Baking with Eric recipes


Recipe of the Month

Gingerbread with Orange Drizzle

This traditional English Gingerbread Cake is moist, rich and treacly. The orange icing drizzle makes the cake even more indulgent and a great afternoon tea treat.


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Gingerbread with Orange Drizzle

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Seasonal Baking Ideas

Afternoon Tea Recipes

Share your love of baking by enjoying a traditional afternoon tea and a catch up with your best friends. Relax in the garden and enjoy these bakes fresh from your own kitchen.


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Afternoon Tea Recipes
Nielsen-Massy Fine Vanillas & Flavors

Competitions

Win a year's supply of Billington's Sugar

Upload an image of your Ultimate Gingerbread man recipe and you'll be in with a chance to win a year's supply of Billington's sugar including Golden Caster Sugar, Light Muscovado Sugar, Dark Muscovado Sugar, Golden Granulated Sugar, Golden Icing Sugar and Molasses Sugar

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Win 1 of 10 year's supply of Allinson Flour

Answer this question correctly and you could win 1 of 10 year's supply of Allinson Flour, including plain white, self raising, plain wholemeal, strong white, strong wholemeal and easy bake yeast.

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Win 1 of 10 Stork World Baking Day Hampers

Answer the simple question below and you could get your hands on 1 of 10 World Baking Day hampers borught to you by Stork, helping Britain bake better since 1920.

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