Celebrating British food and Culture
Recipe and extract from Oats in the North, Wheat from the South, published with Murdoch Books and available here > Usually these buns appear as ‘Rock cakes’ or ‘Rock buns’ in old cookery books, but in 1854 two recipes for Brighton rock cakes appeared in George Read’s The Complete Biscuit and Gingerbread Baker’s Assistant. Read…
The city of Ghent ’s most famous bake is called ‘Mastel’ and it is a soft bun flavoured with cinnamon shaped into a round with a dimple in the middle made by pressing down four fingers in the dough. The name Mastel comes from ‘masteluin’ a bread mixture made with wheat and rye flour, it…
Bake them on Good Friday: The history and tales behind these spiced buns are plenty and intriguing, steeped in folklore dating back as far as Anglo-Saxon Britain. This is perhaps one of the most iconic of buns. Every year well before Easter Marks & Spencer starts piling up Hot Cross Buns from chocolate & salted…
