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A generously proportioned Yorkshire biscuit cross between a fruit scone and a rock cake, perfect for baking with children.
A traditional steamed pudding made with suet and dried fruits, served with a spiced butter sauce and melted marshmallows.
A traditional Welsh fruit bread made with yeast, mixed spices, and tea-infused dried fruit, glazed with a sweet sugar syrup.
Rich ginger and spice cupcakes featuring grated apples, dried fruits, and currants, finished with sugar syrup and cream cheese frosting.
Delectable fruit-filled scones made with buttermilk, sifted flour, and butter, baked until golden brown and served fresh with butter.
A traditional fruit cake made with beef dripping and served with homemade Seville orange marmalade.
Creamy buttermilk panna cotta served with roasted rhubarb purée and a traditional spiced beef dripping fruit cake.
Fruity flapjacks packed with energy made by mixing oats, apple, and dried fruit then baking until golden-brown.
Deliciously sweet mini buns combining dried fruit and sticky fudge for a tiny tea-time treat baked until golden brown.
A simple tea-time cake made with dried fruit, honey, and mixed spices. Perfect for a children's snack.
A classic steamed fruit pudding made by soaking dried fruit overnight, mixing with spices, and steaming for four hours.
Rich indulgent lardy cake flavors packed into a twisted enriched dough crown featuring sugar and mixed dried fruit.
A rich dough filled with dried fruit, layered with lard and butter, then baked until golden brown and sliced.
A fragrant dried fruit compôte simmered in red wine and spices, topped with crunchy caramelised chestnuts.
Rich traditional tea cakes loaded with dried fruit and cinnamon, made with a lard-sugar paste and yeasted dough.
A traditional spiced fruit cake baked until golden, then sliced, buttered, and pan-fried to serve with savory cheese slices.
A buttery brioche pudding infused with aromatic chai spices, orange peel, and tea, baked in a creamy custard water bath.
Infuse vodka with dried fruits, sugar, and festive spices over three days to create a refreshing Christmas aperitif.
A traditional Scottish fruit cake topped with almonds, perfect served with cheese and tea after baking and cooling.
A quick, simple pudding featuring buttered bread layers, dried fruits, and sugar soaked in a creamy egg and milk custard.
A traditional Easter fruit cake layered with homemade marzipan, baked until golden, and decorated with eleven toasted marzipan spheres.
Traditional spiced teacakes made with dried fruit and orange zest, kneaded into a soft dough and baked until golden brown.