Category: Cakes and tarts

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…