The British Baking Book: The History of British Baking, Savory and Sweet by Regula Ysewijn

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    • Categories: Cakes, large; Dessert; British
    • Ingredients: eggs; superfine sugar; lemons; lard
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    • Categories: Cakes, large; Dessert; British
    • Ingredients: butter; superfine sugar; eggs; plain flour; caraway seeds; mukhwas
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    • Categories: Cakes, large; Frostings & fillings; Dessert; British
    • Ingredients: cashew nuts; maple syrup; Greek yogurt; unsalted pistachio nuts; olive oil; Demerara sugar; eggs; whole wheat flour; oranges; ground cinnamon; nutmeg; ground ginger; whole cloves; carrots; pecans
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    • Categories: Cakes, large; Dessert; English
    • Ingredients: superfine sugar; almond meal; apricot kernels; rosewater; eggs; butter; plain flour; pink food coloring; apricot jam
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    • Categories: Cakes, large; Frostings & fillings; Dessert; British
    • Ingredients: butter; Demerara sugar; eggs; plain flour; instant coffee powder; cocoa powder; ground cinnamon; walnuts; confectioner's sugar
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    • Categories: Cakes, large; Frostings & fillings; Dessert; British
    • Ingredients: eggs; superfine sugar; lemons; rice flour; cream; strawberry jam; pistachio nuts; strawberries; raspberries
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    • Categories: Cakes, large; Dessert; English
    • Ingredients: lard; plain flour; currants; candied citrus peel; egg yolks
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    • Categories: Cakes, large; Afternoon tea; Dessert; English
    • Ingredients: eggs; butter; plain flour; granulated sugar; raspberry jam
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    • Categories: Cakes, large; Afternoon tea; Dessert; English
    • Ingredients: butter; superfine sugar; eggs; plain flour; lemons; candied lemons; candied fruits of your choice
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    • Categories: Frostings & fillings; Cakes, large; Dessert; Afternoon tea; Cooking for a crowd; British
    • Ingredients: butter; superfine sugar; eggs; plain flour; buttermilk; lemons
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    • Categories: Cakes, large; Frostings & fillings; Afternoon tea; Dessert; Cooking for a crowd; British
    • Ingredients: butter; superfine sugar; eggs; plain flour; buttermilk; lemons; poppyseeds
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    • Categories: Frostings & fillings; Bread & buns, sweet; Dessert; Cooking for a crowd; British
    • Ingredients: dried yeast; strong white bread flour; Demerara sugar; ground cinnamon; lard; egg yolks; raisins; currants; candied citrus peel
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    • Categories: Cakes, large; Sauces for desserts; Dessert; British
    • Ingredients: dates; butter; brown sugar; eggs; plain flour; cream; appelstroop
    • Accompaniments: Custard
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    • Categories: Cakes, large; Sauces for desserts; Dessert; British
    • Ingredients: dates; butter; brown sugar; eggs; plain flour; cream; apples; appelstroop
    • Accompaniments: Custard
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    • Categories: Cakes, large; Mousses, trifles, custards & creams; Dessert; English
    • Ingredients: cooking apples; butter; granulated sugar; eggs; buttermilk; plain flour; milk; cream; Demerara sugar; blade mace; fresh bay leaves; egg yolks
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    • Categories: Cakes, large; Frostings & fillings; Children & baby food; Quick / easy; Dessert; Children's parties; Cooking for a crowd; English
    • Ingredients: butter; granulated sugar; eggs; plain flour; confectioner's sugar; red currant juice
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    • Categories: Brownies, slices & bars; Dessert; British
    • Ingredients: rolled oats; butter; golden syrup
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    • Categories: Cakes, large; Dessert; Christmas; Cooking ahead; British
    • Ingredients: sultanas; raisins; currants; glacé cherries; lemons; oranges; Cognac; butter; light brown sugar; almond extract; vanilla beans; eggs; plain flour; almond meal; mixed spice (UK); ground cinnamon; nutmeg; orange marmalade; candied citrus peel
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    • Categories: Cakes, large; Dessert; Christmas; Cooking for a crowd; British
    • Ingredients: dried yeast; plain flour; Demerara sugar; ground cloves; mace; nutmeg; eggs; currants; apricot jam; marzipan; white fondant
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    • Categories: Cakes, large; Sauces for desserts; Dessert; Christmas; Cooking ahead; Scottish
    • Ingredients: butter; eggs; plain flour; sherry; candied orange peel; oranges; almond meal; raisins; blanched almonds
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    • Categories: Cakes, large; Dessert; Easter / Lent; British
    • Ingredients: confectioner's sugar; superfine sugar; almond meal; apricot kernels; rosewater; eggs; butter; plain flour; currants; candied citrus peel; apricot jam; egg yolks
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    • Categories: Cakes, large; Dessert; Christmas; British
    • Ingredients: butter; granulated sugar; eggs; plain flour; glacé cherries; currants; candied orange peel; blanched almonds
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    • Categories: Bread & buns, sweet; Afternoon tea; Welsh
    • Ingredients: currants; raisins; black tea; plain flour; mixed spice (UK); lard; eggs; dried yeast; candied citrus peel
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    • Categories: Pies, tarts & pastries; Dessert; Scottish
    • Ingredients: black raisins; currants; candied citrus peel; rum; ground cinnamon; ground cloves; ground ginger; blanched almonds; dried yeast; strong white bread flour; raw sugar; egg yolks
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Notes about this book

  • Eat Your Books

    Originally published in the UK as Oats in the North, Wheat from the South.

  • 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).

  • 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.

  • 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.

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Reviews about this book

  • 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
  • ISBN 10 1681885670
  • ISBN 13 9781681885674
  • Linked ISBNs
  • Published Sep 08 2020
  • Format Hardcover
  • Page Count 264
  • Language English
  • Countries United States
  • Publisher Weldon Owen

Publishers Text

A meticulously researched, beautifully written, and richly photographed cookbook celebrating the recipes, ingenuity, history, and heritage of British baking.



With over 100 iconic recipes, The British Baking Book tells the wonderfully evocative story of baking in Britain—and how this internationally cherished tradition has evolved from its rich heritage to today’s immense popularity of The Great British Bake Off.

With lavish imagery and evocative narrative, the expert-baker author details the landscape, history, ingenuity, and legends—and show-stopping recipes—that have made British baking a worldwide phenomenon. From cakes, biscuits, and buns to custards, tarts, and pies, authentic recipes for Britain’s spectacular sweet and savory baked goods are included here—like pink-frosted Tottenham cake, jam-layered Victoria sandwich cake, quintessential tea loaf, sweet lamb pie, Yorkshire curd tart, and more. Illustrating the story of how British baking evolved throughout the country, many of the recipes have a sense-of-place heritage like Dorset apple cake, Whitby lemon buns, Cornish cake, Grasmere gingerbread, and Scottish oatcakes. Evocative and fascinating, this cookbook offers a guided tour of Britain’s best baking.


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