Bioreal Organic Baking Powder - 3x15g sachets

One thing I used to bake a lot in the 90s as a teenager and also in my early twenties when living abroad in Norway, Switzerland and Spain was Swedish Scones. They're not the same as English scones and are more akin to making soda bread, only we use baking powder instead of bicarbonate of soda. I have fond memories making them in the mornings, surprising family and friends to create freshly baked ... 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

Though it may seem strange to be using a bread flour in something as light and delicate as a scone, it really helps to give the crumb lightness. What’s known as “plain flour” can be made from any quality of grain, better suited to making soft cookies and brownies, whereas strong flour requires the millers to buy and mill high-quality wheat which is what cake makers and bread ... 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 Best of British with Cheddar Cheese Scones ... Read more

Here you have a Victoria Butter Sandwich Cake Recipe - a rich butter cake recipe with a delicate soft crumb, suited to layers cakes and loaf cakes as the texture is somewhere between a pound cake and the more delicate genoise sponge. Very easy to make, and a great cake to wake up and suddenly choose to make as you don’t need to have butter at a soft room temperature. For more on the unusual ... Read more