Top 4 Traditional British Cakes

Lockdown is finally coming to an end and we are able to see our friends and family once more, we have all enjoyed the bakeries being open and endulging on bakery products that have kept us going throughout the past year. Over hundreds of years, us brits have created cakes for literally every occasion and were not afraid to own it. In this article, we will go on a journey on the top traditional cakes made across the UK. 

Victoria Sponge

At the top of our traditional british cakes list is of course, the famous victoria sponge cake. Sometimes referred to as the victoria sandwich, it was first named after Queen Victoria and the emergence of afternoon tea in the 19th century.  With the bourgeois and aristocratic people eating petite delicate sandwiches and wedges of delicious cakes which was a great talking point for those individuals.

  • 200g Unsalted Butter (plus extra for greasing)
  • 200g Caster Sugar
  • 1 tsp Vanilla Extract
  • 4 Medium Eggs
  • 200g Self Raising Flour (plus extra for dusting)
  • 6 tbsp Raspberry Jam
  • 250ml Double Cream, Whipped
  • Icing Sugar, for dusting.

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Us Brits love a good brew, and if you are having cream tea, then there is only one bake that needs to be had. What’s that you ask? Well it’s the classic scone! There is nothing better than a warm acne with lots of clotted cream and a good helping of strawberry jam can’t go a miss. The secret is that they arent actually british, it actually derived from the Scottish Bannock which was a bread. The name Scone is actually thought to have come from the town of Scone where the kings were crowned. However, the name scone was first known to be used for the cake in 1513, but was much tougher and less delicate than the delicious treats we have today.  

  • 450g Self Raisng Flour
  • 100g Butter (Cubed)
  • 100g Caster Sugar
  • 100g Sultanas
  • 100ml Buttermilk
  • 2 Eggs (beaten and separated)
  • Clotted Cream and Strawberry Jam

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Eccles Cake

This one is definitely an acquired taste as this is all about the filling. If you like raisins or currants, it is not likely that you will enjoy this northern delicacy. Born in Eccles, Greater Manchester, the eccles cake has a raisin filled wrapped in a flaky pastry which is then put into the oven until a solid mass emerges. It is a delicious sweet currant filled pastry snack that many people have controversial views so it’s best to try one and make your own opinion.

  • 500g Pack Puff Pastry
  • 1 tbsp Flour
  • 1 Egg, beaten
  • 1 tbsp Caster Sugar
  • 25g Mixed Peel
  • 50g Ligh Brown Sugar
  • 15g Unsalted Butter (softened)
  • 0.5 tsp Ground Cinnamon
  • 75g Currants
  • 0.25 tsp Freshly Ground Nutmeg
  • 0.5 Zest Orange

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Sticky Toffee Pudding

Sticky Toffee Pudding is one of the most popular desserts for brits. You go to any traditional pub and this will no doubt be on the desert menu. Surprisingly not made for a random queen or king but it was infact invented by Francis Coulson in a hotel in the Lake District in 1970. This delicious sweet treat is baked on golden syrup and is thought to have been inspired from the American Muffin. This goes great with Ice cream or more traditionally, custard.

Ingredients For Toffee Pudding
  • 175 g Dates (stones removed)
  • 175 ml Boiling Water
  • 75 g Unsalted Butter/Stork
  • 175 g Light or Dark Brown Soft Sugar
  • 250 g Self Raising Flour
  • 1 tsp Baking Powder
  • 1 tsp Bicarbonate of Soda
  • 75 g Black Treacle (or golden syrup)
  • 3 Medium Eggs
  • 125 ml Whole Milk
Sticky Toffee Sauce
  • 75g Unsalted Butter
  • 75g Light or Dark Brown Soft Sugar
  • 2 tbsp Black Tracle (or Golden Syrup)
  • 1 tsp Vanilla Extract
  • 150ml Double Cream

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