Bake tourteau fromager with a blackened top and tangy goat cheese custard, French Poitou-style, ready in under 2 hours with a shortcrust base.
Baked Pear Flognarde: Soft, Custardy, and Simple to Make
Bake pear flognarde with vanilla custard batter and thin pear slices in 35 minutes for a French dessert with a soft, custardy center.
Classic Gateau Nantais Cake with Dark Rum Glaze
Bake Gateau Nantais, a dense French almond cake soaked in dark rum with a glossy glaze that soaks into the crumb while still warm.
Homemade Flaky Kouign Amann with Caramelized Crust
Bake kouign amann with a caramelized sugar crust and buttery, folded layers, a weekend baking project worth trying.
Traditional Gateau Basque with Vanilla Pastry Cream
Bake a rustic Gateau Basque with a rum-kissed crust and silky vanilla pastry cream filling, mostly hands-off chilling time.
Far Breton: Brittany’s Classic Prune Custard Cake
Bake a far breton with rum-soaked prunes and silky egg custard in one dish, ready with pantry staples and about an hour of oven time.
Classic Kentish Apple Cake with a Golden Sugar Crust
Bake a Kentish apple cake with diced Bramley apples, lemon zest, and a crunchy demerara crust in a simple one-bowl batter.
Classic Eve’s Pudding with Baked Apple Sponge
Bake Eve’s pudding with soft cinnamon apples under a buttery vanilla sponge, ready in under an hour and best served with hot custard.
Traditional Sticky English Lardy Cake with Spiced Fruit
Fold lard, currants and mixed spice into yeasted dough for a traditional lardy cake, baked golden and sticky in a 23cm tin.
Grasmere Gingerbread with Crunchy Demerara Top
Bake Grasmere gingerbread with a crumbly base, crunchy demerara top, and warm ginger spice in one tin, ready in about 25 minutes.
Traditional Yorkshire Curd Tart with Nutmeg and Currants
Bake a traditional Yorkshire curd tart with curd cheese, currants, and nutmeg in a crisp shortcrust shell for an old-fashioned English dessert.
Malvern Pudding: Spiced Baked Apples with Crumb Topping
Bake Malvern pudding with tart Bramley apples under a buttery breadcrumb topping, a simple British dessert ready in about an hour.
Buttery Sussex Pond Pudding with a Whole Lemon
Steam a Sussex pond pudding with a whole lemon and butter center for a tangy, buttery British classic, about 4 hours start to finish.
Tottenham Cake with Pink Coconut Icing
Bake a classic Tottenham cake with a soft vanilla sponge, pink icing, and desiccated coconut, ready in about two hours.
Traditional Baked Gypsy Tart with Muscovado Sugar Filling
Bake a traditional gypsy tart with whisked muscovado sugar and evaporated milk filling for a soft-set, caramel-sweet dessert.
Classic British Manchester Tart with Banana and Coconut
Bake a shortcrust base, layer jam and banana, then set with custard and toasted coconut for this classic Manchester tart.
Steamed Newfoundland Figgy Duff with Molasses Sauce
Steam Newfoundland figgy duff with raisins and molasses for a dense, spiced pudding finished with a warm molasses sauce.
Tarte au Sucre du Quebec: A Classic Brown Sugar Pie
Bake a classic Quebec tarte au sucre with a brown sugar cream filling and flaky homemade crust, set with a 2-hour cool for clean slices.
Pets de Soeur: Quebec’s Baked Cinnamon Pastry Rolls
Bake pets de soeur, Quebec’s spiraled cinnamon pastry rolls, in a maple cream that caramelizes into a sticky glaze right in the dish.
Sticky Date Queen Elizabeth Cake with Broiled Coconut
Bake a moist date-and-walnut Queen Elizabeth cake finished with a broiled coconut topping that turns golden in about 3 minutes.