5 Best British Bake Off Recipes

top british bake recipes

When you think about the "Great British Bake Off," a few standout recipes probably come to mind. You might recall the Classic Victoria Sponge Cake, with its airy texture, or perhaps the rich Decadent Chocolate Fondant that oozes indulgence. Then there's the zesty Lemon Drizzle Cake and the savory Cornish Pasty, each showcasing the charm of British baking. Finally, the Bakewell Tart might tempt you with its sweet and nutty flavors. But which of these recipes truly deserves a spot at the top? Let's investigate what sets them apart.

Classic Victoria Sponge Cake

classic dessert cake recipe

The Classic Victoria Sponge Cake is a quintessential British dessert that's both simple to make and utterly delightful to eat. Named after Queen Victoria, who enjoyed a slice with her afternoon tea, this cake features a light and airy sponge layered with sweet jam and whipped cream or buttercream.

Perfect for any occasion, whether it's a birthday celebration or a cozy afternoon tea, this recipe will help you create a cake that's sure to impress.

Ingredients:

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • 225g self-raising flour
  • 1 tsp baking powder
  • 2 tbsp milk
  • 150g raspberry or strawberry jam
  • 300ml double cream, whipped
  • Icing sugar, for dusting

Instructions:

Preheat your oven to 180°C (350°F) and grease two 20cm round cake tins.

In a large mixing bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.

Sift in the self-raising flour and baking powder, and fold gently until just combined. Add the milk to loosen the mixture slightly.

Divide the batter evenly between the prepared cake tins and smooth the tops. Bake in the preheated oven for 20-25 minutes or until golden brown and a skewer inserted into the center comes out clean.

Once baked, allow the cakes to cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Extra Tips:

For a perfectly fluffy sponge, make sure your butter is at room temperature before you start mixing.

Avoid over-mixing the batter after adding the flour to keep the cake light and airy. If you want to amplify the flavor, you can add a splash of vanilla extract to the batter.

When assembling, spread the jam evenly on one layer of the cake before topping with whipped cream, and then place the second layer on top.

Dust with icing sugar just before serving for a lovely finish. Enjoy your Classic Victoria Sponge Cake with a cup of tea!

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Decadent Chocolate Fondant

indulgent rich chocolate dessert

Decadent Chocolate Fondant is the epitome of indulgence, perfect for impressing dinner guests or treating yourself to a luxurious dessert. This rich, molten chocolate cake has a gooey center that oozes out when you cut into it, creating a heavenly experience for chocolate lovers.

With just a few simple ingredients and a quick baking time, you can create a restaurant-quality dessert right in your own kitchen.

Ingredients:

  • 200g dark chocolate (70% cocoa)
  • 100g unsalted butter
  • 3 large eggs
  • 150g caster sugar
  • 50g plain flour
  • A pinch of salt
  • Cocoa powder (for dusting)

Instructions:

Begin by preheating your oven to 200°C (180°C fan) and greasing four ramekins with butter, then dust them with cocoa powder.

Melt the dark chocolate and unsalted butter together in a heatproof bowl set over a pan of simmering water, stirring until smooth.

In a separate bowl, whisk the eggs, caster sugar, and a pinch of salt until the mixture is pale and fluffy.

Gently fold in the melted chocolate mixture, followed by the flour, until everything is combined.

Divide the batter evenly among the prepared ramekins and place them on a baking tray.

Bake for 10-12 minutes, or until the edges are firm but the centers remain soft.

Remove from the oven and allow to cool for a minute before inverting onto plates.

Extra Tips:

To guarantee your fondant has that perfect molten center, be careful not to overbake them; the cooking time may vary slightly depending on your oven.

Serve immediately for the best results, accompanied by a scoop of vanilla ice cream or a dollop of whipped cream to balance the richness.

If you're preparing this dessert in advance, you can chill the filled ramekins and bake them just before serving.

Enjoy the delightful surprise of the flowing chocolate at the heart of each fondant!

Flaky Cornish Pasty

delicious flaky pastry dish

The Flaky Cornish Pasty is a traditional British dish that combines a rich, buttery pastry with a hearty filling, typically made of meat and vegetables. Originating from Cornwall, this delicious handheld pie was once a favorite among miners, as it was easy to carry and eat on the go.

With its golden crust and savory filling, making your own Cornish pasties at home is a rewarding experience that brings a taste of the English countryside right to your kitchen.

Ingredients:

  • 500g all-purpose flour
  • 250g unsalted butter, chilled and diced
  • 1 tsp salt
  • 6–8 tbsp cold water
  • 300g beef skirt or chuck, diced
  • 1 medium potato, diced
  • 1 medium onion, finely chopped
  • 1 medium swede (rutabaga), diced
  • Salt and pepper to taste
  • 1 egg, beaten (for egg wash)

Instructions:

To make the pastry, combine the flour and salt in a bowl, then add the chilled butter and rub it into the flour until the mixture resembles breadcrumbs. Gradually add cold water, mixing until a dough forms.

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Wrap the dough in cling film and chill for at least 30 minutes. For the filling, combine the diced beef, potato, onion, and swede in a bowl, season with salt and pepper, and mix well.

Preheat the oven to 200°C (400°F). Roll out the chilled pastry on a floured surface to about 3mm thick and cut out circles (about 20cm in diameter). Place a generous spoonful of filling on one half of each circle, fold over the pastry, and crimp the edges to seal.

Transfer the pasties to a baking tray lined with parchment paper, brush the tops with beaten egg, and bake for 30-35 minutes until golden brown.

Extra Tips:

For the best texture, make sure your butter is very cold when making the pastry, as this helps to create that lovely flaky consistency.

Don't overwork the dough, as this can lead to a tough pastry. Feel free to experiment with the filling by adding your favorite herbs or spices to improve the flavor.

Leftover pasties can be frozen before baking; just remember to adjust the cooking time if baking from frozen. Enjoy your homemade Cornish pasties!

Elegant Lemon Drizzle Cake

lemon drizzle cake recipe

Lemon drizzle cake is a classic British treat that balances the sweetness of a moist sponge with a zesty lemon syrup, making it a revitalizing choice for any occasion.

This elegant cake is perfect for afternoon tea, celebrations, or simply indulging yourself on a cozy day at home. With its bright flavor and lovely texture, this recipe will have you baking like a pro in no time.

Ingredients:

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 large eggs
  • Zest of 2 lemons
  • 225g self-raising flour
  • 1 teaspoon baking powder
  • 50ml milk
  • Juice of 2 lemons
  • 150g icing sugar

Instructions:

Preheat your oven to 180°C (350°F) and grease a 2lb loaf tin.

In a large bowl, cream together the softened butter and caster sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the lemon zest.

Sift together the self-raising flour and baking powder, then fold this into the butter mixture alternately with the milk until just combined.

Pour the batter into the prepared tin and smooth the top. Bake for 40-45 minutes, or until a skewer inserted into the center comes out clean.

While the cake is baking, prepare the lemon drizzle by mixing the lemon juice and icing sugar in a small bowl.

Once the cake is out of the oven, allow it to cool for 10 minutes before drizzling the lemon mixture over the top while the cake is still warm. Let it cool completely in the tin.

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Extra Tips:

For an extra touch, consider adding some poppy seeds to the batter for a delightful crunch and visual appeal.

If you want a more pronounced lemon flavor, use finely grated lemon zest in the drizzle.

Make sure to poke small holes in the cake with a skewer before pouring the drizzle on; this will allow the syrup to soak in better, resulting in an even moister cake.

Store any leftovers in an airtight container at room temperature for up to three days, but it's unlikely to last that long!

Traditional Bakewell Tart

classic almond pastry dessert

The Traditional Bakewell Tart is a delightful British dessert that showcases a rich shortcrust pastry filled with a layer of sweet jam and topped with a light almond sponge. This classic treat isn't only a staple of British baking but also a comforting reminder of home-baked goodness.

Whether served with a cup of tea or enjoyed as an indulgent dessert, the Bakewell Tart is sure to impress with its combination of textures and flavors.

Ingredients:

  • 225g plain flour
  • 125g unsalted butter, chilled and cubed
  • 75g icing sugar
  • 1 large egg, beaten
  • 200g raspberry or strawberry jam
  • 150g ground almonds
  • 100g caster sugar
  • 1 large egg
  • 1 tsp almond extract
  • Flaked almonds for topping
  • Icing sugar for dusting

Cooking Instructions:

To make the Bakewell Tart, begin by preheating your oven to 180°C (350°F).

In a mixing bowl, combine the plain flour, icing sugar, and chilled butter, and rub together until the mixture resembles breadcrumbs.

Stir in the beaten egg until the dough comes together, then wrap in cling film and chill in the refrigerator for 30 minutes.

Roll out the pastry on a floured surface and line a 23cm tart tin, trimming any excess.

Spread the jam evenly over the base.

In another bowl, mix the ground almonds, caster sugar, egg, and almond extract until smooth, then pour this mixture over the jam.

Sprinkle flaked almonds on top and bake for 25-30 minutes until golden and set.

Allow to cool before dusting with icing sugar and serving.

Extra Tips:

For the best results, make sure that your butter is very cold when making the pastry; this will help achieve a flaky texture.

If you prefer a stronger almond flavor, feel free to add a bit more almond extract to the sponge.

Additionally, using high-quality jam will improve the general taste of the tart, so choose one that you love.

Finally, let the tart cool completely before slicing; this will help maintain its shape and make for cleaner cuts.

Enjoy your Bakewell Tart with a dollop of cream or a scoop of ice cream for an extra treat!


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