Other Recipes

An old English Georgian-era recipe for a great Shrove Tuesday “Pancake Day” pancake, that flips really well without falling apart. If you want something more delicate and less flip’able you can add ½ tsp baking powder to lighten it. There’s a range of milk given: the smaller amount will give a slightly thicker pancake; the greater amount will create a much thinner ... Read more

These are 21st century Staffordshire oatcakes, filled with soft potato mixed with tarragon, cheese, garlic and shallot, and layered with ham and mustard. Rolled up, chopped into 2-3 pieces and sat cut-side up in a buttered baking dish, they turn into a crisp, utterly rich and delicious lunch or dinner. Perfect with a light salad or vegetables on the side. Serves 3-4Method Put the shallots, water... Read more

When is a pancake not a pancake? When it’s a Staffordshire Oatcake! If you’re unfamiliar with these you might think that oatcakes are always crisp round biscuits, but these oatcakes are soft and tender, and were once long ago much more common, with variations found all over England, Scotland and Wales.  Here I’m using a Welsh bakestone to make them, as a Staffordshire ... Read more

Whether for Easter, a birthday, or just a delicious cake for everyday, this smooth extra light frosting will be a great finish for you best cakes.Method 1. For the cream mixture, gently stir together the cream and the icing sugar until smooth, then leave to one side. Don't whisk it, it should remain liquid. 2. Beat together the butter and sugar until light and fluffy. Then beat in the cream ... Read more

A delicious and fun take on the usual Valentine’s Day dessert so loved around the world. I’ve left alcohol out of the recipe, but if you like you could spoon a little marsala and rum over the warm cake when it’s fresh from the oven, so it soaks in. Makes one 6” or 7” round cake, our Chicago Metallic tins are perfect for this.Method 1. Butter the inside of a 6&rdquo... Read more

With our BakeryBits Handmade Heavy-Duty Stainless Crumpet Rings you can be cooking perfect crumpets at home, and with our sourdough recipe you can add ever more flavour than the supermarket ones. Most crumpet recipes use a combination of yeast and baking powder but we’ve found that the best flavour is achieved with a combination of ripe or even spent 1-2 day-old sourdough with our Bioreal ... Read more

A rich and gently-malted chocolate cake with a hint of stout beer and cinnamon. Plus, it uses a mix of white and stoneground wholemeal flour so the crumb has a slightly rough texture that tastes really good. Makes 1 deep 7” diameter round cake (that can be sliced horizontally and filled), or 1 thinner 8” diameter round cake (for a layer of cake)Method Butter the inside of a 7&rdquo... Read more

Here’s an idea: when you make these flavour-packed cheddar cheese scones, try to bring together ingredients from all over Britain, or wherever you live. At BakeryBits we’ve championed small British producers for over a decade, and in this recipe you get to show off the best that independent millers, farmers and artisans offer. Because the scones have lots of wholegrain flour, cheese ... Read more

Give me a box of homemade malted oatmeal cookies and I’m a happy camper. These are especially delicious as the special BakeryBits dark barley malt flour gives the cookies a rich dark colour and just a hint of malt flavour. Mixed with our BakeryBits Jumbo Rolled Oats, or Hodmedod’s Organic British-Grown Rolled Oats, and our omega-3 packed linseed and you will be full energy and a smile ... Read more

You get even more texture and crunch if you use our special knobbly crispbread rolling pin known in Sweden as a Kruskavel, the perfect easy-to-use tool for the very best crispbread. Now there are three ways you can tweak this very easy recipe. The first way used in the basic here uses baking powder and oil to give you a combination of speed, lightness and a tender crunch. And if you like, you ... Read more

A slab of golden bread dough, full of flavour, topped with an outrageously thick layer of meltingly soft onions, criss-crossed with anchovy fillets and olives. Now I’ve called it “classic” but let’s not get started on what that actually is. Some French cooks like the onions gently caramelised, some want them utterly blonde; some want the flavour kept pure and simple while ... Read more

Freshly-milled wholemeal flour - using our range of BakeryBits UK-grown grains and our Mockmill home tabletop flour mill - gives these pasties a brilliant bold flavour, one bite and I thought “this is the way a great pasty is meant to be”. More strictly a turnover than anything related to a Cornish pasty, the name has stuck over decades and - for this particular filling -  the ... Read more

A classic pub-style hot meat pie, with chunks of beef and mushroom in an ale-rich pan gravy. The beef for the filling is tossed with a dry mix of spices, brown sugar, sliced onion and wholemeal flour, which holds all the rich juice from the meat as it cooks. Really important to bake it at a low temperature in a sealed container: my way is to wrap it in a non-stick paper, then in foil tightly, ... Read more

A wheat flour-based sauce has been shown in trials to give a more pleasing flavour – what food tech people call mouth-feel – for savoury food, compared to sauces thickened with cornflour or other starches that are better suited to sweet dished. So that old-fashioned pan gravy my mother would make for Sunday roasts was the way to go, and still my favourite. By browning the butter first... Read more

Packed with flavour and a gentle flaky texture (not the super-high rise made with white flour) this is a very buttery rich pastry with a great wheaten flavour and a gentle honey sweetness. Perfect for savoury and sweet pies, pasties and sausage rolls. Freezes very well, just thaw in the refrigerator before rolling. makes enough to line and top 2 large pies, to fit our Pie Plate 9" (20.2cm)Method... Read more

A classic, simple pie that is easy to adapt. Though it’s a roast chicken pie you can replace the chicken with cooked firm fish, or a vegetarian alternative like cooked Jerusalem artichokes and carrots, you can get very inventive here and still get a great pie. You’ll need one of our 20cm (9 inch) Chicago Metallic pie plates, plus our Stainless Steel Flour Dredger (for dusting the ... Read more

Very useful for pies, savoury Danish, on any pastry or dough that needs a layer of a creamy filling that won’t add too much fat or oil. I use it when I’m making cheese and leek croissants out of day-old baked plain croissants: split them in half lengthways, spread some of this sauce over the cut surface on both halves, then top with grated cheese and leek.Method Whisk the flour and ... Read more

A baba is a small bread-like dessert "cake" that is soaked in a lightly flavoured sugar syrup, and served cold or at room temperature with big spoonful of slightly sweetened cream and a slosh of rum that gives it its name. As desserts go it’s very simple and unfussy, yet for people like myself who love it we class it as one of the classics of French patisserie. Under the hood this is based ... Read more