British bake off recipes

Fans of the Great British Baking show will love these 12 tent-worthy recipes, such as traditional bakewell tart, English trifle, sticky toffee pudding, hard ginger nut biscuits, and others.

Chocolate roulade, pork pie with quail's eggs, tarte au citron: Mary Berry and Paul Hollywood choose their all-time favourite recipes from The Great British Bake Off

From Bakewell tarts to sticky toffee puddings, we cover the top 8 classic British desserts! Learn all about these treats & common British baking terms!

Authentic Millionaire’s Shortbread, or Caramel Shortcake, as it’s sometimes called, is a classic Scottish treat. Why make a faux version of this recipe when you can make this authentic Scottish version?

Rock Cakes are British in origin, but where, when, and how exactly they came to be is something that doesn’t seem to be well-known. They’re a popular tea-time treat, and seem to have been around since at least Victorian times. They were also actively promoted by the Ministry of Food during WWII thanks to most Rock Cake recipes using fewer eggs and sugar than a traditional cake. What’s with the name? Well, they’re said to resemble a small rock, as they’re rough in shape. But don’t let that…

Step into 221B Baker Street with these buttery, crumbly tea cakes—perfect for dunking in Earl Grey! Quick to make and irresistibly delicious, they’re ideal for afternoon tea or a rainy-day treat. � Visit the website for more detective-worthy recipes! ⏳ Prep: 10 mins | Cook: 15 mins | Total: 25 mins | Servings: 12 | Calories: ~180 each #BritishBaking #TeaTimeTreats #EasyDesserts #CozyBaking #SherlockHolmes #LondonEats #HomemadeGoodness

A collection of british bakes and recipes to inspire your inner baker. Cakes, pies, tarts, cookies and pastries with interesting takes.

I grew up on these – my dad used to make these in his bakery. They’re just delicious to eat – soft in the mouth, slightly chewy, and with a beautiful sweetness from the strawberries.

Thought to have first appeared in the 1900s, the custard cream is arguably Britain’s most iconic biscuit. Baking your own, with a silky cream filling, takes our favourite teatime treat to a whole new level of moreish dunk-ability.

Transform your kitchen into a Parisian Pâtisserie with this homemade version of the classic French ‘Gâteau Opéra’. Made up of layers of light almond sponge, chocolate ganache and a silky smooth French coffee buttercream, this grown up gâteau is perfect for any special occasion.

The original banoffee pie, a British dessert developed in the 1970s, has a pastry crust, rather than a biscuit base. And that’s exactly how Paul wanted this one ─ a nostalgic take on the original ‘banoffi’ pie, with a beautiful finish that makes it fit for an elegant party dessert.

Wagon Wheels consist of two plain biscuits that are sandwiched with marshmallow and coated in chocolate. This version of the classic biscuit snack contains a layer of jam, too.

These British Scones bake up tall and light with a soft texture and fabulous flavor! Great for breakfast but normally served at teatime, spread with clotted cream, jam, or even butter! This British Scone recipe is a classic and as authentic as those served in London Tearooms!

This twist on a traditional walnut whip hides delicious coffee ganache in a bed of fluffy marshmallow all wrapped in a crisp chocolate shell.

Have the urge to binge on episodes of The Great British Baking Show? Now you can bake along with these copycat recipes inspired by the series most delicious moments. No UK-to-American conversions necessary!

Episode 2 of The Great British Bake Off was Biscuit Week! We saw the Bakers create an array of unusual flavours for the Signature Bake round where they made sandwich biscuits! For the Technical Challenge, Paul Hollywood set the difficult and fiddly task of creating Fortune Cookies! One of the instructions was “to fold then […]

With a crumbly shortbread base and fudgy caramel filling, these chocolate-topped bars make a perfect afternoon treat.

This is no ordinary lemon sponge. Combining lemon juice with thyme gives the bundt a heady, botanical quality. Don’t hold back on the thyme – the recipe calls for a lot, and (because of it) the results are out of this world.