Apple and Blackberry Cake
With apples dropping from the tree and blackberries ripening in the early autumn sunshine, this cake is the perfect way to ease into the changing seasons.
It has a subtle warmth from cinnamon, just enough to complement the fruit, without overpowering it. The berries add a fresh burst, while the apples keep the cake moist. For a little crunch on top, toasted almond ... Read more
Simple White Yeasted Loaf Recipe
There’s something special about a simple homemade loaf. This one bakes up soft and light, perfect for everyday sandwiches, golden toast or just a warm slice with butter and jam straight from the oven. With just a few basic ingredients, it’s a lovely recipe to have on hand whenever you fancy fresh bread at home.
P.S. Once you’ve perfected this ... Read more
Molasses Ginger Loaf
This Molasses Ginger Loaf is super easy and speedy too! Decorate as you like, but I love the contrast of the dark ginger cake with the pure white icing with a bright lemon sprinkle!
A lot of ginger loaf cakes use black treacle or golden syrup, but this recipe uses molasses instead. The molasses add a depth of rich flavour without piling in quite as much sugar. ... Read more
The Easiest Flatbreads
Yoghurt flatbreads in a jiffy!
This is one of the simplest bread recipes you will find and perfect for kids or beginners but also seasoned bakers.
These flatbreads take barely any time to prepare or cook, making them ideal for an impromptu picnic or unexpected guests.
They’re also infinitely customisable, so you’ll never get bored of making (or eating) ... Read more
Sourdough Recipe for Beginners
I’ve kept this recipe as simple as possible, with all the details you need for a really good sourdough. It may look daunting at first, but the steps are straightforward. Don’t be put off if your first loaves aren’t “Insta-worthy” you’ll soon get the hang of it.
Everyone’s bake turns out differently, and that’s part of ... Read more
Sekowa Special Baking Ferment
We have got a great Sekowa (pronounced “Sek-o-va”) introduction and recipe on our Sekowa produce page.
But I wanted to extend on this for beginner’s top tips. I am very new to bread making, so I am yet to learn how your dough should look to be successful. It’s taking a bit of trial and error to get the perfect loaf. But here are a few ... Read more
Equal Weight Victoria Sponge
A British summer time classic – an Equal Weight Victoria Sponge Cake. When I crave a traditional light sponge, this is where I go - its truly delicious, fresh, light, with just the right amount of sweetness. Some people may call it a pound cake – but I always knew these classic sponges as an equal weight cake! It’s a great base when making any sponge ... Read more
Reverse Oat Cookies
When you think of an oat cookie, it’s usually one packed with oats and held together with a touch of flour.
But these Reverse Oat Cookies change the game! They’re made with oat flour, giving them that signature oaty sweetness, while malted wheat flakes take the place of traditional oats, adding a delightful crunch and depth of flavour.
They’re ... Read more
Oaty Fruity Boost Bars
These Oaty Fruity Boost Bars are a simple and satisfying mix of chewy oats, dried fruits and crunchy seeds. With a combination of dates and apricots, they offer just the right amount of sweetness. The mixed seeds add a nice crunch and a little extra nutrition, while the oats provide a hearty texture, making them a great snack for a quick energy boost at any time of day.
... Read more
Perfectly Plump Hot Cross Buns
This is my favourite recipe for Hot Cross Buns, slightly adapted from Richard Bertinet's superb version. I find that making a tangzhong (a flour-and-liquid roux) gives these buns the perfect texture, a soft, pliable crumb with just enough tenacity to hold up under a generous smear of butter without tearing or collapsing.
I’ve never been a fan of most ... Read more
