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Index
Cover Dedication Title Contents Foreword Introduction Ingredients Before you bake Cakes
Savoy cake Caraway seed cake Carrot cake Battenberg cake Coffee and walnut cake Swiss roll Cornish heavy cake Victoria sandwich cake Madeira cake Lemon drizzle cake Lardy cake Sticky toffee cake Dorset apple cake Tottenham cake Flapjacks
Fruit cakes & loaves
Fruit cake for weddings and Christmas Twelfth cake Dundee cake Simnel cake Genoa cake Bara brith Black bun Tea loaf Fruit loaf Cornish saffron cake
Gingerbreads
Grasmere gingerbread Yorkshire parkin Aunty Betty’s gingerbread Eliza’s 18th-century gingerbread Cornish fairings
Biscuits
Shrewsbury cakes Goosnargh cakes Flakemeal biscuits Shortbread biscuits Digestives Rich tea biscuits Garibaldi biscuits Custard creams
Buns
Chelsea buns Yorkshire tea cakes Sally Lunns Bath buns, 18th century Bath buns, 20th century Belgian buns, 20th century Belgian buns, 19th century Cornish saffron buns Iced fingers Whitby lemon buns Hot cross buns Devonshire splits Brighton rock cakes Fat rascals Paris buns Banbury cakes Eccles cakes
Banbury cakes Eccles cakes
Fritters
Isle of Wight doughnuts Aberdeen crulla Yum-yums
Oatcakes & griddle cakes
Staffordshire oatcakes Clapcake Bannocks Scottish oatcakes Tattie scones Crumpets and Pikelets English muffins Welsh cakes Scones Sultana scones Cheese scones
The daily bread
Cottage loaf Classic white tin loaf Tea and toast Soda bread Soft white baps Stottie cakes Kentish huffkin Aberdeen buttery rowie
Pies and tarts
Hot water crust pastry Yorkshire Christmas pie Sweet lamb pie Derby picnic pie with eggs Pork pies ‘Pie & Mash shop’ beef pies Steak & ale pies Chicken & mushroom pies Scotch pies Cornish pasties Mince pies & mincemeat Mince pies with meat Banbury apple pie Blueberry plate pie Cumberland rum nicky Bakewell tart Tamarind tart Custard tarts Manchester tart Treacle tart Maids of honour Yorkshire curd tart Amber tarts Apple and blackberry crumble
Acknowledgements Bibliography Index Useful addresses Copyright
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