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6 Great Recipes for World Baking Day

Saturday 25 April 2020
Apple crumble. Credit to Nina Sologubenko

6 Great British Recipes for World Baking Day

17 May 2020 is World Baking Day, a chance to don an apron, learn a new recipe and create some delicious treats from the UK! These traditional puddings, loaves and well-loved comfort foods are sure to bring a taste of Britain and Northern Ireland into homes around the world. So, whether baking enthusiasts have tried their hand at classics such as scones, hot cross buns or lemon and lavender shortbread already, or are new to British and Northern Irish treats, here’s a selection of six simple recipes that they can try at home.


Apple Crumble

A firm favourite in British homes, apple crumble is a traditional pudding that’s perfect for a cosy home-cooked dinner or comforting lunchtime treat. So why not whip up this belly-warming dessert and get a delicious taste of Britain.

Ingredients (serves 4):

3-4 four cooking apples

2 tablespoons of water

100g (1/2 cup) brown sugar

150g (1 1/5 cups) plain flour

100g (just under 1/2 cup) butter

1/2 teaspoon ground cinnamon


Firstly, preheat the oven to 180˚C/Gas Mark 4/350°F. Prepare the apples by peeling, removing the cores, then cutting them into segments (circa 2cm in size), and placing in a saucepan.

Add two tablespoons of water, the cinnamon and half the brown sugar and stew over a medium heat, making sure to mix until the apples become soft. Once ready, remove from the pan and put into an ovenproof dish.

Pour the rest of the sugar and the flour into a large bowl and mix with the butter, using the fingertips, until the ingredients start to form breadcrumbs. Once ready, sprinkle the mixture over the apples until they are completely covered.

Pop into the oven for 30 minutes, until piping hot and golden brown.

Top tip: Serve this tasty treat with custard, for a true British dining experience.


Bread and butter pudding

Another mouth-watering dessert with a history as rich as its creamy taste is the hearty bread and butter pudding. Eaten in Britain for hundreds of years, it is said to have been created by thrifty cooks keen to use up stale bread. A great way to utilise any leftover loaves, the dessert has stood the test of time and is as loved today as ever before.

Ingredients (serves 7):

2 eggs

100g (1/2 cup) granulated sugar 

1-2 teaspoons ground cinnamon

6 slices of bread

Butter (enough to spread over the bread)

100g (1/2 cup) sultanas 

500ml (2 cups) full-fat milk 


Preheat the oven to 190˚C/Gas Mark 5/375°F and lightly grease a baking dish. Next, mix the sugar and cinnamon in a separate bowl. For the pudding itself, butter the slices of bread and cut in half, squares or triangles, as preferred.

Arrange the bread in the dish, adding as many layers as its size will accommodate and sprinkling the sultanas and spiced sugar on each slice along the way.

Next, whisk the milk and eggs together and pour over the sugary slices, leaving to soak for 10 minutes.

Place into a preheated oven for 40 minutes, until golden brown.

Top tip: Bread and butter pudding is delicious served with single cream.


Bannocks with banana and ice cream

This sweet treat combines a baked dough base with an array of moreish toppings. Enjoyed across the heather-clad shores of Scotland, it's a delicious example of the nation's culinary delights. This recipe is by Chef Craig Sandle and forms part of VisitScotland’s recipe collection.



220g (1 3/4 cups) self-raising flour

2 teaspoons baking powder

50g (1/4 cup) caster sugar

2 large eggs

Pinch of salt

80g (1/3 cup) unsalted butter

200ml (4/5 cup) full fat milk

Small knob of butter


2 bananas

2 tablespoons icing sugar

100g (1/2 cup) caster sugar

50g (1/5 cup) water

100g (2/5 cup) double cream

50ml (1/5 cup) full fat milk

Pinch of salt

4 scoops vanilla ice cream


Blend all the bannock ingredients with a hand blender to form a batter.

To cook the bannocks, ladle the batter into a buttered frying pan on a medium heat. Wait for bubbles to form on the surface (about three minutes), then turn and cook for a further two minutes.

To caramelise the bananas, peel and chop them into slices and cover with icing sugar. Place under a hot grill until the edges brown.

To make the caramel sauce, heat the sugar and water together until it boils into a caramel. Then add the cream and milk - be careful as it will spit from the pan. Add a pinch of salt and return to the boil. Remove from heat.

Place the bannocks on plates and arrange the caramelised banana slices around the edges to form circles. Place a scoop of vanilla ice cream in the centre of each and serve.

Top tip: For an extra sweet treat, top off the dish with a drizzle of caramel sauce.



Another mouth-watering Scottish classic, Cranachan, meaning ‘churn’ in Scottish Gaelic, was originally served to celebrate harvest during raspberry season in June. Nowadays, it has become the go-to after dinner treat for special occasions across Scotland.


Ingredients (serves 4):

2-3 tablespoons oatmeal

350ml (1 ½ cups) double cream

300g (2 2/5 cups) raspberries

3 tablespoons whisky

3 tablespoons honey

Caster sugar (to sweeten the purée)


First, scatter the oatmeal on a baking try covered with baking paper and toast under the grill until it starts to turn brown.

To make the raspberry puree, take half the raspberries and pass them through a sieve to liquidise, adding the caster sugar to sweeten if needed. Whisk the double cream until it’s nearly set, then add the honey and whisky, stirring gently. Add the oatmeal and stir again until combined.

Dollop alternating layers of raspberry purée and cream (plus the left over raspberries) into four bowls or cocktail glasses.

Place in the fridge for a few minutes before serving.

Top tip: Don’t be afraid to experiment with the amount of honey or whisky, both ingredients are often placed on the table so guests can add them according to their own tastes.


Welsh Rarebit

Popular throughout Wales and across the rest of Britain, Welsh rarebit dates back to the 18th century. A delicious version of cheese on toast with a tangy kick, it can be enjoyed at any time of day.


350g (3 1/2 cups) grated cheese

1 egg

2 tablespoons beer (preferably stout) or milk

1 teaspoon Worcestershire sauce (where possible)

1 teaspoon mustard

Pinch cayenne pepper

Twelve slices of bread


Mix the egg, beer or milk, Worcestershire sauce, mustard and cayenne pepper together. Under a hot grill, toast the bread on one side and spread the cheese mixture on top of the untoasted side. 

Grill until the cheese mix is melted and starting to turn golden brown – serve hot and enjoy!

Top tip: Keen to discover more Welsh recipes? VisitWales have a dedicated food page filled with information and traditional treats to try.


Northern Ireland’s Fifteens

Northern Ireland’s classic tray bake is named Fifteens thanks to the number of each ingredient and is a much-loved treat in kitchens in Belfast and across the country, including at Wee Buns Cookery School.



15 marshmallows

15 Digestives or plain biscuits

15 glacé cherries (optional)

100g (1 cup) desiccated coconut

200ml (4/5 cup) condensed milk


Break the biscuits into crumbs and set aside for later.

Chop the marshmallows into quarters and add to a bowl with the biscuits, cherries and condensed milk, stirring well. Take a piece of cling film and dust with coconut before turning the mixture out, rolling into a tube-like shape. Top with the remaining coconut and wrap with the cling film.

Chill for four to five hours, then cut into 15 slices and serve.

Top tip: Cherries are optional, but are the icing on the cake for this tasty treat.

For more information contact:

Visit Britain Media Team

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Apple crumble. Credit to Nina Sologubenko
Fifteens. Credit to Mary Anne Mackle/ Wee Buns Cookery School