8 Best Bakes of Britain

Written by:Philippa

Held in the autumn at the same time as harvest festival, British Food Fortnight is the biggest annual, national celebration of British food and drink.

Join us as we delve into our top British recipes championing core British ingredients to tantalise the taste buds and make you want to shout from the rooftops about how proud we are of our British Nation!

Let us trot around the Isles and preview some of our favourites:


Eccles Cakes. These are named after the Greater Manchester town of Eccles. Made with flaky pastry and filled with currants; these small round cakes are truly British.



We take a turn to savoury: Nothing says Sunday Lunch more than a roast with all the trimmings. We’re a proud nation of our vast array of dishes and no wonder! What’s a roast without a Yorkshire Pudding? A simple batter dish made with eggs, flour and milk or water can be the tastiest thing in the world. Perfect for soaking up the gravy.



Scones- Pour yourself a cuppa and ponder over the mind boggling question- which do you apply first? Cream or jam? The truth is, it all depends on where you’re from. If you’re on the Devon side, its best practice to apply the cream first and then the jam. The Cornish method is to apply the jam first and then the cream. Who knew?



Chelsea bun. First created in the 18th century, this rich yeast dough flavoured with lemon peel and mixed spice is a marvel. A mixture of currants browns sugar and butter is then added before the dough is rolled into a square spiral.



Eton mess. It’s believed this dessert originates from Eton College. It’s served at the annual cricket match against the pupils of Harrow School. If you’ve ever had to make a quick dessert, this is always a quick win. Mix up some strawberries, broken meringue and whipped heavy cream and voila!



Welsh Cakes. Popular since the late 19th Century, these flat breads are baked on a griddle with the addition of fat, sugar and dried fruit.



Across to Ireland and we have Soda bread! This is a quick bread as it uses bicarbonate of soda as a leavening agent rather than yeast. The buttermilk in the dough contains lactic acid which reacts with the baking soda to form tiny bubbles of carbon dioxide. Smother it with butter and you have a great comforting snack.



Let’s hop up to Scotland for our next favourite. Shortbread. The first printed recipe for this was from 1736. Here it uses vegetable fat instead of butter which would have given a different texture. Today we see a buttery crumbly texture of this wonderfully baked biscuit and the flavour is really hard to beat.


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