News & recipes
A Great British classic, the Victoria Sponge is the queen of cakes – and the centrepiece for any traditional afternoon tea worth its salt…
Soaked in sweet syrup and often topped with fruit, the ring-shaped savarin is not your average sponge cake – it’s made with yeast for a start.
Delicious knots of spiced biscuit, Jumbles were a favourite Tudor treat. But can you make a batch without getting yourself in a twist?
If you’re super organised, excellent at multitasking, and enjoy attempting a bake you’ve never even heard of, then this is the technical challenge you’ve been waiting for! Think glorious gateau goodness, delicately filled with praline, buttercream and ganache, and you’re almost there!
You’ve watched the bakers attempt it, now it’s your chance to turn your oven mitts to this week’s extra special botanical technical! Have you got the skills to rustle up a flawless fougasse of your own? Simply follow the recipe below for some leaf-shaped herby bread worthy of a Hollywood handshake. And remember, as the wise Hollywood said, patience is a virtue.