Crumpets and Crumbs

😍Family-Favourite Cheesy Broccoli Bakes – 4 Ways

1. Classic Cheddar & Broccoli Bake
600g broccoli florets, 40g butter, 40g plain flour, 450ml whole milk, 150ml double cream, 180g mature Cheddar, 1 tsp English mustard, 60g breadcrumbs, salt & black pepper.

2. Garlic, Parmesan & Cheddar Broccoli Gratin
600g broccoli florets, 200g mature Cheddar, 60g Parmesan, 150g full-fat cream cheese, 100ml double cream, 3 garlic cloves, 50g breadcrumbs, 1 tbsp butter, black pepper.

3. Smoky Bacon, Cheddar & Broccoli Bake
600g broccoli florets, 180g mature Cheddar, 150g smoked bacon, 150g full-fat cream cheese, 100ml double cream, 1 small onion, 50g breadcrumbs, black pepper.

4. Herby Mustard & Cheddar Broccoli Crumble
600g broccoli florets, 180g mature Cheddar, 40g butter, 40g plain flour, 450ml whole milk, 1 tsp English mustard, 60g breadcrumbs, 1 tsp dried mixed herbs, ½ tsp garlic granules, salt & black pepper.

These Bakewell Shortbread Bars bring together buttery shortbread, bright raspberry jam and a soft almond layer, finished with crisp flaked almonds, sweet icing and glacé cherries. A proper little bake for afternoon tea. 🍒

Ingredients:
250g plain flour, 75g icing sugar, 175g unsalted butter, 1 tsp vanilla extract, 150g unsalted butter, 150g caster sugar, 150g ground almonds, 2 large eggs, 1 tsp almond extract, 1 tbsp plain flour, 150g raspberry jam, 100g icing sugar, 1–2 tbsp lemon juice, 25g flaked almonds, 6–8 glacé cherries.

This is the kind of old-fashioned sweet that makes a cup of tea feel extra special. Rich, buttery, creamy and finished with a layer of chocolate, these Evaporated Milk Fudge Slices are pure British tea-time comfort. 🍫

Ingredients:
400g digestive biscuits, crushed
150g unsalted butter, melted
397g evaporated milk
200g caster sugar
200g dark chocolate, chopped
100g milk chocolate, chopped
1 tsp vanilla extract

this is the sort of sweet-shop dessert that makes a cheesecake counter feel extra special. 🍰

Chocolate Orange Cheesecake: 250g digestive biscuits, 100g unsalted butter, 600g full-fat soft cheese, 100g icing sugar, 1 tsp vanilla extract, 300ml double cream, zest of 2 oranges, 2 tbsp orange juice, 150g dark chocolate, 100g milk chocolate and chocolate orange segments for decoration.

Millionaire’s Shortbread Cheesecake: 250g digestive biscuits, 100g unsalted butter, 600g full-fat soft cheese, 100g icing sugar, 1 tsp vanilla extract, 300ml double cream, 200g Carnation caramel, 150g milk chocolate, 50g dark chocolate, 2 tbsp double cream, shortbread pieces for decoration and a pinch of sea salt.

Rocky Road Cheesecake: 250g digestive biscuits, 100g unsalted butter, 600g full-fat soft cheese, 100g icing sugar, 1 tsp vanilla extract, 300ml double cream, 200g milk chocolate, 100g dark chocolate, 100g mini marshmallows, 75g chopped digestive biscuits, 75g chopped glacé cherries and 50g chopped roasted peanuts.

Mint Aero Cheesecake: 250g digestive biscuits, 100g unsalted butter, 600g full-fat soft cheese, 100g icing sugar, 1 tsp vanilla extract, 300ml double cream, 200g Mint Aero chocolate, 1–2 tsp peppermint extract, 100g dark chocolate, 100g Mint Aero pieces and 50g dark chocolate curls for decoration.

There’s something wonderfully nostalgic about a old-school chocolate traybake like this. 🍫

Ingredients:

225g self-raising flour

50g cocoa powder

225g caster sugar

225g unsalted butter, softened

4 large eggs

2 tbsp milk

1 tsp vanilla extract

For the icing

100g unsalted butter

2 tbsp cocoa powder

3 tbsp milk

200g icing sugar

1 tsp vanilla extract

Chocolate sprinkles

Method:
Beat the butter and sugar until creamy, then add the eggs one at a time with the vanilla. Fold in the flour and cocoa powder, adding the milk to make a smooth batter. Spread into a lined tray and bake at 180°C fan / 200°C / Gas 6 for 20–25 minutes.

For the icing, gently melt the butter, mix in the cocoa and milk, then beat in the icing sugar and vanilla until smooth. Spread over the cooled cake and finish with chocolate sprinkles. Let it set before slicing into generous squares. 🍫

A proper British baking classic, with that rich buttery crumb and wonderfully crisp edges. 😋 Perfect with a cup of tea.

Traditional Shortbread

Ingredients
• 300g plain flour
• 200g cold unsalted butter
• 100g caster sugar
• 1g salt

Method:
Rub the cold butter into the flour until crumbly. Stir in the sugar and salt, then bring together into a dough. Roll to about 1cm thick and cut into rounds or fingers. Prick with a fork and bake at 160°C (140°C fan) for 20–25 minutes, until lightly golden. Cool completely before serving.

Shortbread Fingers

Ingredients
• 250g plain flour
• 175g cold unsalted butter
• 75g caster sugar
• 1g salt

Method
Rub butter into the flour until it resembles breadcrumbs. Mix in the sugar and salt, then press into a lined 20cm square tin. Chill for 30 minutes, bake at 160°C (140°C fan) for 35–40 minutes, then cut into fingers while warm.

A little homemade shortbread and a proper cuppa never disappoints.

A crisp golden topping, sweet raspberry jam and a buttery pastry base come together in this wonderfully nostalgic tart. 🍓

Classic Cornflake Tart

Ingredients

250g plain flour

125g cold butter, cubed

50g caster sugar

1 egg yolk

1–2 tbsp cold water

200g raspberry jam

100g butter

75g golden syrup

50g light brown soft sugar

150g cornflakes

Method Mix the flour and butter until crumbly, then stir in the sugar. Add the egg yolk and enough cold water to form a soft pastry. Roll out and line a 23cm tart tin, chill for 15 minutes, then blind bake at 180°C (160°C fan) for 15 minutes. Remove the weights and bake for another 5 minutes.

Spread the raspberry jam over the pastry base. Gently melt the butter, golden syrup and brown sugar together, then fold through the cornflakes until glossy and well coated. Spoon over the jam and bake at 180°C (160°C fan) for 10–15 minutes, until golden and crisp. Leave to cool slightly before slicing.

Fresh from the oven, these Cranberry Lemon Muffins are the perfect little burst of sunshine 🍋 Soft, fluffy and packed with juicy cranberries, bright lemon zest and a sweet drizzle, they’re lovely with a morning cuppa.

Ingredients:
• 250g plain flour
• 150g caster sugar
• 2 tsp baking powder
• ½ tsp salt
• 120ml whole milk
• 100g unsalted butter, melted
• 2 large eggs
• 1 tsp vanilla extract
• Zest of 1 lemon
• 150g fresh or frozen cranberries

For the drizzle
• 100g icing sugar
• 1–2 tbsp fresh lemon juice

A little bit of carrot, plenty of chocolate chips, and a lovely golden crust make this loaf seriously tempting. 🍫 The crumb is soft and moist, with just enough spice to complement those rich chocolatey bites. A lovely one to bake, slice and enjoy with a cuppa.

Carrot Chocolate Chip Bread

Ingredients

250g plain flour

1 tsp baking powder

1 tsp bicarbonate of soda

½ tsp salt

1 tsp ground cinnamon

½ tsp ground nutmeg

150g light brown soft sugar

2 large eggs

120ml vegetable oil

1 tsp vanilla extract

180g finely grated carrots

100g dark chocolate chips

60ml milk

Method Mix the flour, baking powder, bicarbonate of soda, salt, cinnamon and nutmeg. In another bowl, whisk the sugar, eggs, oil and vanilla. Fold the dry ingredients into the wet mixture, adding the milk to create a thick batter. Stir through the grated carrots and chocolate chips.

Transfer to a lined 900g loaf tin and bake at 180°C (160°C fan) for 50–60 minutes, until golden and cooked through. Cool for 10 minutes in the tin, then place on a wire rack and allow to cool before slicing.

There’s something wonderfully old-fashioned about a proper British fruit cake and a batch of golden fruit scones. 🍰

Traditional Fruit Cake
250g mixed dried fruit
150g raisins
100g sultanas
100g currants
100g mixed peel
75g chopped nuts
200g plain flour
1 tsp baking powder
200g soft brown sugar
4 large eggs
200ml milk
150g unsalted butter, melted
1 tsp mixed spice

Fruit Scones
450g plain flour
2 tsp baking powder
50g caster sugar
½ tsp salt
100g cold unsalted butter
250ml milk
100g mixed dried fruit
1 egg, beaten, for glazing