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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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