• KatieK1 on February 16, 2024

  This book has not been formatted properly to be an ebook. It simply reproduces the pages from the print edition and the text is tiny.

• LomaxHartCreative on August 21, 2022

  Crumpets. I made a half recipe, and the batter was more of a dough, more like an English muffin. The taste was too baking powder, and the center was still raw. I'm sure there was some user error. I also used soy milk. Next time ill use real buttermilk and make a full recipe! Onward and upward!

Notes about Recipes in this book

• Pork pies

  • krista_jo on April 18, 2021

    Meat mixture needs more salt

• Dundee cake

  • TrishaCP on February 22, 2021

    This is a nice lighter version of some stodgier fruit cakes. (Especially since I used golden raisins.) My cake needed to stay in towards the end of the specified baking time range.

• Tea loaf

  • TrishaCP on February 19, 2022

    I really wasn’t sure what to expect with this, given the omission of fat from this recipe, but we loved it. I agree it is a tad on the sweet side with all of the raisins, currants, and candied fruit. It definitely is best served with tea or coffee.

  • Lepa on October 02, 2020

    This loaf is so unique and delicious! Just be sure to plan ahead because you need to soak the dried fruit in tea overnight (or, in my case, all day to bake in the evening).

  • pie4u on February 03, 2022

    I didn't have currants so used dried cranberries and raisins, and made my own mixed spice". It is quite a nice little tea loaf. My loaf didn't dome, but I did get a nice rise in the pan. I would say it was a bit too sweet for my taste, so next time I might cut back a titch on the sugars, but there will be a next time. It's is lovely served with a bit of butter and a cup a earl grey tea. 3/14 made again and still feel it is too sweet ad once again I didn't get a nice dome. I measure my ingredients by weight. I think there might be too much baking powder in this recipe, which can result in a sunken top (which I got again). Still worth futzing with the recipe next time I am going to try 2 teaspoons (9 grams) of baking powder instead of the 1 tablespoon (14 grams) called for.

  • jmgunter on September 07, 2021

    I made this loaf three times last winter and plan to make it again around the holidays. It's worth the extra mile sourcing mixed spice (which I was able to find via Amazon).

• Bakewell tart

  • lkgrover on June 17, 2023

    Loved this traditional English dessert; served with whipped cream. I substituted almond extract for apricot kernels, because the book says that they add a bitter almond flavor (and apricot kernels are not available here).

• Crumpets

  • anya_sf on July 22, 2023

    My rings were larger (3 3/4") and I wanted taller crumpets, so I only got 9. Cooked on a griddle over low heat, turning when the top was nearly covered in holes - which I thought was the right time, but perhaps not, as the crumpets slumped upon cooling and some were doughy even after toasting. The ones with more color on top were better, so perhaps they should have cooked longer. Still, I won't bother with this recipe again.

• English muffins

  • anya_sf on March 31, 2021

    These are not American-style English muffins, but rather soft, fluffy buns that happen to be griddled before baking. After the first 5-minute kneading, my dough wasn't wet at all, so I added a tiny bit more liquid. The dough rose *a lot* and the muffins were super tall and needed an extra 8 minutes in the oven (I used a thermometer to check the interior temperature). Quite enjoyable toasted with butter and jam.

• Cheese scones

  • anya_sf on May 14, 2021

    The scones were a little bit sweet, a little savory - this recipe has the same amount of sugar as the sultana scone recipe; next time I'll decrease it a little, but they were still enjoyable as written. I had to add 2 extra tablespoons of milk for the dough to come together. Prepping them the night before and chilling overnight worked well.

• Lemon drizzle cake

  • PrinceCyclone on January 18, 2021

    Several things in this recipe are really questionable. It makes roughly 1000 g of batter -- far more than can fit in such a tiny pan as the one suggested. Use a large loaf pan instead. Also, 2 tbsp of baking powder is far too much and will cause the cake to deflate in the middle. Something like 2 tsp feels more appropriate.

  • znorman on February 12, 2023

    I agree with PrinceCyclone about the tin size and baking powder. I used 2tsp baking powder instead of 2tbsp and the cake rose beautifully. I also baked it in a 9 inch round pan to give more surface area for the drizzle. Everything came out perfect.

• Bara brith

  • pie4u on February 06, 2022

    Not exactly sure what went wrong with this recipe. I know other reviewers have noted conversion problems with this book, but I always weigh my ingredients. The dough is extremely wet somewhere around ~72% hyrdation making it very difficult to knead. I could not get the dough to double during first or second rise despite using a proofing box. I did get some oven spring but overal it was a really stodgy bread. I might try other Bara brith recipes using a yeast risen dough to see where things might have gone off. Other recipes I have found (BBC and Delia online) are closer to 50% hydration.

• Eat Your Books by Jenny Hartin

  The imagery (taken by the author) is stunning and coupled with the history and recipes, it is a must-have for any baker and especially those obsessed with all things British.

  Full review