This moist breakfast loaf gets its vibrant flavour from sweet ripe strawberries. If they're not in season, you can still make this recipe year-round; simply use frozen strawberries instead of fresh, as out-of-season varieties are more tart than sweet.
This two-tiered wedding cake is beautiful in its simplicity and classic style. Use double-sided tape to attach the ribbon ends at the back of the cake and be sure to wrap the stems of the flowers with floral tape before inserting them into the cake.
No party is complete without chips and dip. This dip has za'atar, a Middle Eastern spice blend, which can be found in most grocery stores. Check the expiration date on the walnuts you're buying to ensure they are fresh. Soaking them overnight gets rid of the astringency that some people don't like, so give this recipe a try – even if you think you don't like walnuts!
This classic cake is a sweet ending to a lovely dinner any time of year. If you like, garnish it with curls of lemon rind. A citrus zester with a channel cutter makes this easy. To serve, cut it with a serrated knife.
Boozy custard is a treat in itself, but we take it over the top by serving it in homemade chocolate bowls.
Swirls of berries and ice cream match perfectly with a crunchy granola crust.
Garlic and rosemary give an earthy but bright flavour to this whole grain–enhanced loaf. It's nice on an old-fashioned sliced chicken, ham or roast beef sandwich with all your favourite toppings.
For a shift from standard royal icing, we've topped these sugar cookies with marzipan, a mixture of sugar and almond paste, which is easy to roll out and adds rich flavour. The sky is the limit when it comes to decorating these star shapes. You can colour the marzipan in a variety of hues. Look for it in the baking aisle of your grocery store.
In Devon and Cornwall, folks argue over whether the cream or jam goes on first, but these West Country treats are winners however you serve them.
Scones are found in various guises all around Britain. Earlier versions tended to be baked as one large cake and broken into wedges later – Northumberland’s “singing hinny” is one surviving example. Scones, clotted cream and jam are a match made in heaven – or, rather, in an abbey, as this teatime delight is said to have first been offered by the monks of Tavistock Abbey in 1105 to the Earl of Devon and local workers as thanks for restoring their monastery.
