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

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Notes about this book

Notes about Recipes in this book

  • 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

    • 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).

  • 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.

  • 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.

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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
  • 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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