Category: Cakes and tarts

How to make rout cakes for your rout

Gasp at bawdy and disorderly routs and discover the cakes that were served at them

Greengage and Lime Sponge Pie

This recipes comes from Gary Rhodes – Around Britain. First published in 1996. Ingredients For the pie 175-225g sweet shortcrust pastry 400g fresh greengages, halved and stoned Icing sugar 2-3 tbsps greengage jam or lime marmalade For the sponge 50g …

Blood orange, ricotta and olive oil cake

From Bitter Honey: Recipes and Stories from the Island of Sardinia by Letitia Clark. For the base 1-2 blood oranges 100g sugar For the batter 200ml olive oil – any kind is good, I used virgin 200g caster sugar Pinch …

How to make Yorkshire Parkin

“It’s very sweet, with a distinct ginger flavour; sticky and a clinging texture” This is Yorkshire parkin as described for those who don’t know it. And if you don’t know it you should. This ginger-spiced chewy cake is certainly a …

How to make a spectacular plum cake from the 1820s

Recipes are like small detective stories. They can give historical clues.

How to make Pumpkin Pie from 1796

If you have carved out a pumpkin for Halloween this recipe is ideal to use up the flesh

How to make Lemon Mince Pies from the 1830s

96 mince pies are made for a discerning audience. None remain

How to make tempting chocolate tarts – Hannah Glasse’s way

This was the first ever historical recipe that I tried, one cold February in 2017

How to make Seed cake (Elizabeth Raffald’s way)

The particular recipe I have chosen is flavoured with caraway seed

How do you make Fanchonettes (and what are they?)

Imagine a pastry case filled with almond and lemon custard, topped with meringue

What is a peck of flour?

Prior to 1800 a peck of wheat flour weighed 14 pounds. However…