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A classic steamed syrup sponge made with golden syrup, treacle, and eggs, steamed until light and fluffy.
A rich fruit cake topped with homemade pecan marzipan and brandy butter icing, perfect for festive celebrations.
A versatile, moist fruit cake made by boiling sugars and cream before mixing with dried fruits and baking.
A beautiful two-tiered fruit cake layered with marzipan and fondant icing, perfect for weddings and special celebrations.
A dramatic flower-shaped bread loaf made with malted flour, chopped walnuts, black treacle, and walnut oil for deep flavour.
Individually baked gingerbread puddings folded with apple and stem ginger, finished with a warm, bubbly brandy and ginger wine sauce.
Combine oatmeal, flour, and ginger with melted butter, sugar, and syrups before baking until golden, firm, and deliciously sticky.
A classic British treacle toffee made by boiling sugar, syrup, and butter until hard, then breaking into shards.
A spectacular three-tiered wedding cake featuring ginger, sunshine, and lemon sponge layers with Italian and French buttercreams and marzipan decorations.
A classic steamed treacle sponge pudding served with homemade clotted cream ice cream and orange zest syrup.
Slow-cooked haricot beans with pork belly, treacle, and mustard, perfect served on toast or with crusty bread.
Homely ginger parkin cake served with pears poached in perry syrup and a scoop of vanilla ice cream.
A traditional spiced ginger cake served with poached rhubarb, vanilla ice cream, and a warm spiced cider syrup.
A traditional sticky ginger cake served with poached rhubarb, cider syrup, and vanilla ice cream.
A traditional spiced ginger cake served with oven-roasted rhubarb, syrupy apple glaze, and vanilla ice cream.
A quick, moist sponge cake made with pureed dates and served with a rich, velvety homemade toffee sauce.
A springy date sponge served with a rich treacle toffee sauce and vanilla ice cream.
A delicious ginger-infused cake served with homemade stem ginger ice cream and crunchy sugared hazelnuts.
Grilled bananas infused with rosemary, served with a rich homemade toffee sauce and quick buttermilk banana ice cream.
Triple-decker hazelnut meringues layered with coffee praline cream and rich toffee treacle sauce.
Individual sticky toffee puddings made with dates and treacle, baked until golden and served with a rich homemade toffee sauce.
Creamy lemon posset topped with spicy gingerbread crumbs and crisp meringue shards for a classic British dessert experience.
Indulgent chocolate sponge topped with vanilla and toffee ice cream, encased in hazelnut meringue and served with rich toffee sauce.
A classic sweet ginger oat traybake served with a warm cider-infused golden syrup sauce and ice cream.
A moist, family-sized steamed pudding featuring blended dates and a rich treacle sauce, served with cold vanilla ice cream.
A moist, steamed winter comfort pudding featuring a golden syrup base and served with a rich homemade vanilla custard.
A rich sponge pudding featuring blended prunes and treacle, served with a decadent homemade butter and cream toffee sauce.
A classic British dessert featuring a moist date sponge topped with rich butterscotch sauce and homemade vanilla ice cream.
A classic British dessert featuring date sponge cake smothered in a rich, buttery toffee sauce served with ice cream.
Rich cheesecake with sponge base, topped with caramelised bananas, toffee sauce, and smooth chocolate sauce for a decadent dessert.
Seared pork tenderloin glazed with black treacle served with crushed butterbeans and a rich cider and apple sauce.
Twisted rye doughs flavored with orange, treacle, and cardamom, shaped into knots and finished with a sweet citrus glaze.
Lamb fillets marinated in treacle and spices, seared and oven-roasted, served with creamy caraway-infused carrots and a balsamic reduction.
A moist, spiced ginger traybake made with black treacle, topped with a sweet ginger syrup icing and chopped ginger.
A rich fruit cake soaked in brandy, covered with marzipan and royal icing, perfect for a traditional Christmas celebration.
A rich celebration fruit cake packed with brandy-soaked dried fruits, citrus zest, and nuts, baked slowly for deep flavor.
A rich Scottish fruit pudding steamed in cloth, briefly oven-dried, and served with clotted cream and whisky.
A sophisticated dish featuring traditional black badger pea hummus, roasted cauliflower, tempura leaves, and a rich smoked onion sauce.
Grown-up spiced ginger biscuits made with cardamom, treacle, and ginger, finished with a fresh lemon icing glaze.
A dark, aromatic spiced cake made with cider and black treacle, finished with a smoky salted caramel sauce.
A tender gammon joint slow-cooked in foil with black treacle, then glazed with mustard and sugar until burnished and blistered.
Spatchcocked poussins flavored with garlic and herbs, pan-fried under weights and served with a homemade spiced plum chutney.
Creamy lamb sweetbreads coated in crushed popcorn and deep-fried, served with a unique frozen Worcestershire sauce granita.
Bake a dried fruit-packed treacly malt loaf with malt extract, treacle, and sultanas for a classic afternoon snack.
A rich, sweet rye loaf made with black treacle, perfect for sandwiches, featuring a traditional crosshatch crust pattern.
A richly flavoured loaf made with rye, ale, and treacle, finished with a beer batter and jumbo oat topping.
Handmade yeast dough bagels boiled in molasses water for sweetness then baked until golden-brown with savoury seed toppings.
A sophisticated dish featuring salmon poached in aromatic court-bouillon, served with homemade wheaten bread, pickled cucumber, and rich duck egg dressing.
An authentic sticky Yorkshire teatime treat made by melting butter and syrups then mixing with oats and ginger.
A slow-maturing, dense rye bread featuring beer, yoghurt, and caraway seeds for a complex sweet and sour flavor profile.
An intensely flavoured ginger and chilli sponge cake slathered in a rich homemade toffee sauce and served with crème fraîche.
Caramelised pears topped with a spiced gingerbread sponge, baked until golden and served warm with vanilla ice cream.
A pastry bottom pie with apple filling, homemade treacle toffee, and a toasted almond crumble topping.
Slowly dry-cured beef short ribs braised in a rich date and stout glaze until tender, then finished on the barbecue.
Sticky date pudding topped with blowtorched bananas and served with a rich homemade treacle toffee sauce.
A 24-hour treacle-marinated beef fillet served with classic Yorkshire puddings, crispy roast potatoes, and buttered spinach.