18 Delectable British Baking Show Recipes to Impress

Ever watched The Great British Baking Show and dreamed of whipping up those stunning bakes at home? You’re in luck! We’ve rounded up 18 irresistible recipes—from buttery scones to showstopping cakes—straight from the tent’s most iconic moments. Whether you’re a novice or a seasoned baker, these crowd-pleasing treats will have you channeling your inner Paul Hollywood. Ready to impress? Let’s get baking!

Victoria Sponge Cake with Fresh Cream and Jam

This classic British teatime treat is all about simplicity—light sponge layers, sweet jam, and billowy fresh cream come together for a cake that’s elegant yet effortless.

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 tsp vanilla extract
• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ½ cup whole milk
• ¾ cup strawberry or raspberry jam
• 1 cup heavy cream, chilled
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Prep: Preheat oven to 350°F. Grease and line two 8-inch round cake pans with parchment paper.
2. Cream butter & sugar: Beat 1 cup butter and 1 cup sugar in a bowl until pale and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each, then stir in 1 tsp vanilla.
3. Dry ingredients: Whisk together 2 cups flour, 2 tsp baking powder, and ½ tsp salt. Alternate folding flour mixture and ½ cup milk into the butter mixture until just combined.
4. Bake: Divide batter evenly between pans. Bake for 25 minutes or until cakes spring back when touched. Cool in pans for 10 minutes, then transfer to a wire rack.
5. Whip cream: Beat 1 cup heavy cream to stiff peaks. Spread jam over one cooled cake layer, top with whipped cream, then sandwich with the second layer. Dust with 1 tbsp powdered sugar.

The magic here? The cake’s featherlight crumb soaks up just enough jam without turning soggy—perfect for slicing cleanly.

Tip: For neat layers, freeze cakes for 20 minutes before assembling.

Classic British Scones with Clotted Cream

Nothing beats the simplicity of warm, buttery scones paired with rich clotted cream—perfect for a lazy weekend brunch or afternoon tea.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup whole milk
• 1 large egg
• 1 tsp vanilla extract
• Clotted cream and jam, for serving

Instructions

1. Preheat oven to 400°F and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.
3. Cut in cold butter with a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. In a small bowl, whisk together 1/2 cup whole milk, 1 large egg, and 1 tsp vanilla extract. Pour into the dry ingredients and stir just until a shaggy dough forms.
5. Turn dough onto a floured surface, gently knead 2-3 times, then pat into a 1-inch-thick circle. Cut into 8 wedges or use a round cutter for classic shapes.
6. Arrange scones on the baking sheet and bake for 15-18 minutes until lightly golden. Cool slightly before serving.

The magic of these scones? Their tender, flaky layers—achieved by keeping the butter cold and handling the dough minimally. Serve warm with a generous dollop of clotted cream and your favorite jam.

Tip: For extra height, chill the shaped scones for 15 minutes before baking.

Sticky Toffee Pudding with Caramel Sauce

This rich, date-studded dessert is pure comfort in a bowl—warm caramel sauce seeps into every bite of the moist sponge for a showstopping finish.

Ingredients

• 1 cup pitted dates, chopped
• 1 cup boiling water
• 1 tsp baking soda
• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup heavy cream
• 1/2 cup granulated sugar
• 2 tbsp unsalted butter
• 1/2 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 350°F. Grease an 8-inch square baking dish. In a bowl, combine dates, boiling water, and baking soda; let soak 10 minutes.
2. Whisk together flour, baking powder, and salt. In another bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla extract. Fold in flour mixture, then date mixture (including liquid).
3. Pour batter into dish. Bake 30–35 minutes until a toothpick comes out clean.
4. Meanwhile, make caramel: In a saucepan over medium heat, melt granulated sugar undisturbed until amber (5–7 minutes). Remove from heat; whisk in heavy cream, butter, vanilla extract, and salt (mixture will bubble).
5. Poke warm pudding all over with a skewer; pour half the caramel sauce on top. Serve slices drizzled with remaining sauce.

The magic here? The dates melt into the batter while baking, creating pockets of gooey sweetness that pair perfectly with the glossy caramel.

Tip: For extra decadence, top with vanilla ice cream—the contrast of cold cream and warm pudding is heavenly.

Bakewell Tart with Almond Frangipane

This British classic gets a cozy twist with a buttery crust, jammy raspberry layer, and a rich almond frangipane that’s impossible to resist.

Ingredients

• 1 ¼ cups all-purpose flour
• ½ cup unsalted butter, cold and cubed
• 2 tbsp granulated sugar
• ¼ tsp salt
• 3-4 tbsp ice water
• ½ cup raspberry jam
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 tsp almond extract
• 1 cup almond flour
• ¼ cup sliced almonds (for topping)

Instructions

1. Make the crust: Pulse 1 ¼ cups all-purpose flour, ½ cup cold butter, 2 tbsp sugar, and ¼ tsp salt in a food processor until crumbly. Add 3-4 tbsp ice water, 1 tbsp at a time, until dough comes together. Press into a 9-inch tart pan and chill 30 minutes.
2. Pre-bake: Preheat oven to 375°F. Prick crust with a fork, line with parchment, and fill with pie weights. Bake 15 minutes, then remove weights and bake 5 more minutes until pale golden.
3. Layer & bake: Spread ½ cup raspberry jam over the crust. Beat ½ cup softened butter and ½ cup sugar until fluffy. Mix in 1 egg, 1 tsp almond extract, and 1 cup almond flour. Spread over jam, sprinkle with ¼ cup sliced almonds, and bake 25-30 minutes until golden and set.

The magic here? The jam seeps into the frangipane as it bakes, creating pockets of sweet-tart flavor in every bite. Tip: For extra crunch, toast the sliced almonds before sprinkling!

Lemon Drizzle Cake with Zesty Glaze

This Lemon Drizzle Cake is a sunny, citrus-kissed treat with a tender crumb and a glossy glaze that packs a zesty punch—perfect for brightening up any afternoon.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• 1 cup powdered sugar (for glaze)
• 2 tbsp fresh lemon juice (for glaze)

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan and line with parchment paper.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until fluffy. Add eggs one at a time, then mix in ½ cup milk, zest of 2 lemons, and 2 tbsp lemon juice.
4. Fold dry ingredients into wet until just combined. Pour batter into prepared pan.
5. Bake for 45–50 minutes, until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
6. Whisk 1 cup powdered sugar and 2 tbsp lemon juice for the glaze. Drizzle over warm cake, letting it soak in slightly.

The magic here? That glaze seeps into the cake just enough to keep it ultra-moist while adding a tangy-sweet kick. Serve slightly warm for maximum lemony bliss.

Tip: For extra zing, sprinkle a little lemon zest over the glaze before it sets!

Traditional Pork Pie with Hot Water Crust

This British classic is a showstopper with its golden, sturdy crust and savory pork filling—perfect for picnics or holiday tables.

Ingredients

• For the hot water crust: 3 cups all-purpose flour, 1/2 tsp salt, 1/2 cup water, 1/2 cup lard (or unsalted butter), 1 large egg (beaten, for glaze)
• For the filling: 1 lb ground pork, 1 small onion (finely chopped), 1/2 tsp ground sage, 1/2 tsp ground nutmeg, 1/2 tsp salt, 1/4 tsp black pepper, 1/4 cup chicken stock

Instructions

1. Make the crust: In a bowl, mix 3 cups flour and 1/2 tsp salt. In a saucepan, heat 1/2 cup water and 1/2 cup lard until melted. Pour into the flour and stir to form a dough. Knead briefly, then cover and rest for 30 minutes.
2. Prep the filling: Cook 1 small onion in a skillet over medium heat until soft. Add ground pork, 1/2 tsp sage, 1/2 tsp nutmeg, 1/2 tsp salt, and 1/4 tsp pepper. Cook until browned, then stir in 1/4 cup chicken stock. Cool slightly.
3. Assemble: Roll 2/3 of the dough into a 9-inch round; press into a greased pie tin. Fill with pork mixture. Roll the remaining dough into a lid, seal edges, and trim. Cut a steam hole, then brush with beaten egg.
4. Bake: At 375°F for 45–50 minutes until deeply golden. Cool 15 minutes before slicing.

The magic here? The hot water crust stays sturdy yet tender, making it ideal for handheld slices. Tip: For extra shine, brush the crust with egg wash twice—once before baking and once halfway through.

Banoffee Pie with Whipped Cream and Toffee

This dreamy dessert combines buttery crust, caramelized toffee, fresh bananas, and fluffy whipped cream—a showstopper that’s easier to make than it looks!

Ingredients:

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¼ cup granulated sugar
• 1 (14 oz) can sweetened condensed milk
• ½ cup heavy cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• 2 large bananas, sliced
• ¼ cup toffee bits (plus extra for garnish)

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and granulated sugar until combined. Press firmly into a 9-inch pie dish. Bake at 350°F for 10 minutes, then cool completely.
2. Prepare the toffee layer: Pour sweetened condensed milk into a saucepan over medium-low heat. Stir constantly for 5–7 minutes until thickened and golden. Spread over the cooled crust and chill for 30 minutes.
3. Layer the bananas: Arrange sliced bananas evenly over the toffee layer.
4. Whip the cream: Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread over the bananas, then sprinkle with toffee bits.
5. Chill for at least 2 hours before slicing.

The magic of this pie? The toffee seeps into the bananas, creating a caramel-kissed flavor in every bite.

Tip: For extra crunch, toast the graham cracker crumbs with a pinch of cinnamon before pressing into the dish.

Eton Mess with Fresh Strawberries and Meringue

This classic British dessert is a dreamy mix of crisp meringue, juicy strawberries, and pillowy whipped cream—perfect for summer gatherings or a sweet weeknight treat.

Ingredients:

• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• 1 1/2 cups fresh strawberries, hulled and sliced
• 1 1/2 cups store-bought or homemade meringue nests, roughly crushed

Instructions:

1. In a large bowl, whip the heavy cream, 2 tbsp sugar, and 1 tsp vanilla extract with an electric mixer until soft peaks form, about 3–4 minutes.
2. Gently fold in the sliced strawberries and crushed meringue, leaving some streaks for texture.
3. Divide the mixture into serving glasses or bowls and let it sit for 5 minutes to soften slightly.

The magic of this dessert? The meringue stays delightfully crisp in some bites while melting into the cream in others—pure texture heaven!

Tip: For extra flair, drizzle with a little melted dark chocolate or a sprinkle of lemon zest before serving.

Cornish Pasties with Beef and Vegetables

These hearty hand pies are packed with tender beef, root vegetables, and a flaky, buttery crust—perfect for a satisfying lunch or on-the-go meal.

Ingredients

• 2 cups all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1/4 cup ice water
• 1/2 lb beef chuck, diced into 1/2-inch pieces
• 1 small russet potato, peeled and diced
• 1/2 cup diced rutabaga
• 1/4 cup finely chopped onion
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1 egg, beaten (for egg wash)

Instructions

1. Make the dough: In a bowl, whisk together 2 cups flour and 1/2 tsp salt. Cut in cold butter until crumbly. Gradually add ice water, mixing until dough forms. Wrap in plastic and chill for 30 minutes.
2. Prep filling: Toss beef, potato, rutabaga, onion, 1/2 tsp black pepper, and 1/2 tsp thyme in a bowl.
3. Assemble: Roll dough to 1/8-inch thickness on a floured surface. Cut into 6-inch circles. Divide filling among circles, fold dough over, and crimp edges. Brush with beaten egg.
4. Bake: Place pasties on a parchment-lined tray. Bake at 375°F for 45 minutes until golden and filling is tender.

The magic here? The rutabaga adds a subtle sweetness that balances the savory beef—a nod to traditional Cornish miner’s lunches.

Tip: For extra flakiness, freeze the cubed butter for 10 minutes before making the dough.

Chocolate Fondant with Gooey Center

This decadent chocolate fondant is a showstopper dessert with a molten center that oozes with every spoonful—perfect for impressing guests or treating yourself!

Ingredients:

• 1/2 cup (1 stick) unsalted butter, plus extra for greasing
• 4 oz high-quality dark chocolate (70% cocoa), chopped
• 2 large eggs
• 2 large egg yolks
• 1/4 cup granulated sugar
• 2 tbsp all-purpose flour
• Pinch of salt
• Cocoa powder or powdered sugar, for dusting

Instructions:

1. Preheat oven to 375°F. Generously butter four 6-oz ramekins and dust with cocoa powder, tapping out excess.
2. In a heatproof bowl, melt 1/2 cup butter and dark chocolate together over a double boiler, stirring until smooth. Let cool slightly.
3. In a separate bowl, whisk eggs, egg yolks, and 1/4 cup sugar until pale and slightly thickened, about 2 minutes. Fold in the chocolate mixture, then gently stir in 2 tbsp flour and a pinch of salt until just combined.
4. Divide batter evenly among ramekins. Bake for 10–12 minutes until edges are set but centers still jiggle slightly.
5. Let cool 1 minute, then invert onto plates. Dust with cocoa powder or powdered sugar and serve immediately.

The magic here? A precise bake time ensures a delicate cake shell hiding a river of warm chocolate—pure indulgence in every bite.

Tip: For extra flair, pair with a scoop of vanilla ice cream or fresh berries to balance the richness.

Plum Crumble with Vanilla Custard

This cozy plum crumble is a perfect balance of tart fruit and buttery topping, with a silky vanilla custard that takes it over the top.

Ingredients:

• For the crumble: 6 ripe plums, pitted and sliced into wedges, 1/2 cup granulated sugar, 1 tbsp lemon juice, 1 cup all-purpose flour, 1/2 cup rolled oats, 1/2 cup packed light brown sugar, 1/2 tsp cinnamon, 1/4 tsp salt, 1/2 cup (1 stick) cold unsalted butter, cubed
• For the custard: 1 cup whole milk, 1/2 cup heavy cream, 3 large egg yolks, 1/4 cup granulated sugar, 1 tsp vanilla extract, pinch of salt

Instructions:

1. Prep the plums: Toss plum wedges with 1/2 cup granulated sugar and 1 tbsp lemon juice. Let sit while you make the crumble.
2. Make the topping: In a bowl, mix 1 cup flour, 1/2 cup oats, 1/2 cup brown sugar, 1/2 tsp cinnamon, and 1/4 tsp salt. Cut in cold butter with your fingers until pea-sized crumbs form.
3. Bake: Arrange plums in a 9-inch pie dish, then sprinkle crumble evenly on top. Bake at 375°F for 35-40 minutes until bubbling and golden.
4. Make custard: While crumble bakes, heat 1 cup milk and 1/2 cup cream in a saucepan until steaming. Whisk 3 egg yolks with 1/4 cup sugar, then slowly pour in hot milk mixture while whisking. Return to low heat, stirring constantly until thickened (about 5 minutes). Off heat, stir in 1 tsp vanilla and a pinch of salt.

The magic here is in the contrast—warm, jammy plums and crunchy topping against the cool, velvety custard. Serve it slightly messy for that just-right homemade charm.

Tip: For extra texture, toast the oats in a dry skillet for 2 minutes before mixing them into the crumble.

Sherry Trifle with Sponge and Custard Layers

This classic British dessert gets a cozy makeover with layers of sherry-soaked sponge, velvety custard, and fresh berries—perfect for impressing guests without the fuss.

Ingredients:

• 1 (8-inch) store-bought sponge cake or pound cake, cut into 1-inch cubes
• 1/2 cup sweet sherry (like Harvey’s Bristol Cream)
• 1 cup fresh raspberries
• 1 cup fresh strawberries, sliced
• 2 cups prepared vanilla custard (or 1 box instant pudding mix, prepared per package instructions)
• 1 cup heavy cream
• 2 tbsp powdered sugar
• 1/4 cup slivered almonds, toasted

Instructions:

1. Layer the sponge: Arrange half the cake cubes in a trifle dish or large glass bowl. Drizzle evenly with 1/4 cup sherry. Scatter half the raspberries and strawberries on top.
2. Add custard: Pour 1 cup custard over the fruit, spreading gently to cover. Repeat with remaining cake, 1/4 cup sherry, and remaining berries.
3. Whip the cream: In a chilled bowl, beat heavy cream and powdered sugar until soft peaks form, about 3 minutes. Spread over the trifle.
4. Finish and chill: Sprinkle toasted almonds on top. Refrigerate for at least 2 hours (or overnight) to let flavors meld.

The magic here? The sherry soaks into the sponge just enough to add warmth without overpowering the fruit—ideal for a make-ahead dessert that only gets better with time.

Tip: For a non-alcoholic version, swap the sherry for 1/2 cup apple juice mixed with 1 tsp vanilla extract.

Cheese and Onion Quiche with Flaky Pastry

This savory quiche is a crowd-pleaser, with a buttery crust and a rich, cheesy filling that caramelized onions take to the next level.

Ingredients:

• 1 store-bought or homemade pie crust (9-inch), chilled
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large eggs
• 1 cup heavy cream
• 1 cup shredded Gruyère cheese
• 1/4 tsp ground nutmeg

Instructions:

1. Preheat oven to 375°F. Roll out the pie crust and press it into a 9-inch pie dish. Trim edges, then prick the bottom with a fork. Line with parchment paper and pie weights (or dried beans) and blind bake for 15 minutes. Remove weights and parchment and bake 5 more minutes until lightly golden. Set aside.
2. In a skillet, melt the butter over medium heat. Add the onion, salt, and black pepper. Cook, stirring occasionally, for 15 minutes until deeply golden and caramelized. Let cool slightly.
3. In a bowl, whisk together the eggs, heavy cream, and nutmeg. Stir in the Gruyère and caramelized onions. Pour into the pre-baked crust.
4. Bake at 375°F for 30–35 minutes until the filling is set and the top is lightly browned. Let rest 10 minutes before slicing.

The nutmeg adds a subtle warmth to the custard, while the Gruyère melts into creamy pockets—perfect for brunch or a light dinner with a crisp salad.

Tip: For extra flaky pastry, freeze the pie crust for 15 minutes before blind baking.

Gingerbread House with Royal Icing Decorations

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 tbsp ground ginger
• 1 tbsp cinnamon
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg
• 1/2 cup molasses
• 2 cups powdered sugar
• 1 1/2 tbsp meringue powder
• 3 tbsp warm water

Instructions:

1. Whisk together 3 1/2 cups flour, 1 tbsp ginger, 1 tbsp cinnamon, 1 tsp baking soda, and 1/2 tsp salt in a bowl.
2. Beat 3/4 cup butter and 3/4 cup brown sugar until fluffy. Add 1 egg and 1/2 cup molasses; mix until smooth. Gradually stir in dry ingredients until a stiff dough forms. Chill for 1 hour.
3. Roll dough to 1/4″ thickness on a floured surface. Cut into house panels using templates. Bake at 350°F for 12-15 minutes until edges are firm. Cool completely.
4. For icing, beat 2 cups powdered sugar, 1 1/2 tbsp meringue powder, and 3 tbsp water for 4-5 minutes until stiff peaks form. Pipe onto cooled pieces to assemble house and decorate.

The secret? Molasses gives the gingerbread a deep flavor and sturdy texture that won’t crumble during assembly.

Tip: Let icing dry for 1 hour before moving the house to avoid smudges.

Battenberg Cake with Marzipan Covering

This charming checkerboard cake, wrapped in sweet marzipan, is a nostalgic British classic that’s surprisingly fun to make at home!

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 tsp vanilla extract
• ½ tsp almond extract
• Pink food gel (not liquid)
• 7 oz marzipan (rolled, for covering)
• ¼ cup apricot jam, warmed

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch square pan, then divide it into two equal rectangles with a folded foil partition.
2. Beat butter and sugar until fluffy (3 mins). Add eggs one at a time, then mix in vanilla and almond extracts. Whisk flour, baking powder, and salt; fold into wet ingredients.
3. Divide batter evenly. Tint one half pink with food gel. Spoon each batter into a pan section. Bake 25-30 mins until springs back when touched. Cool completely.
4. Trim cakes into two 7×1.5-inch logs each (one pink, one plain). Brush sides with warm apricot jam and press alternating logs together to form a checkerboard.
5. Roll marzipan into a 10×5-inch rectangle. Brush entire cake with jam, wrap in marzipan, and trim excess. Score the top lightly for texture.

The marzipan’s almond sweetness pairs perfectly with the light sponge, while the geometric slices make every piece Instagram-worthy!

Tip: For clean slices, chill the cake 30 mins before cutting with a serrated knife.

Bread and Butter Pudding with Raisins

This comforting classic transforms stale bread into a custardy, spiced dessert that feels like a hug in a baking dish.

Ingredients:

• 6 cups day-old brioche or challah bread, cut into 1-inch cubes
• 3 tbsp unsalted butter, softened (plus extra for greasing)
• ½ cup raisins
• 3 large eggs
• 2 cups whole milk
• 1 cup heavy cream
• ½ cup granulated sugar
• 1 tsp vanilla extract
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• Pinch of salt

Instructions:

1. Preheat oven to 350°F. Generously butter an 8×8-inch baking dish.
2. Toss bread cubes with 3 tbsp softened butter until coated, then spread evenly in the dish. Sprinkle ½ cup raisins over the bread.
3. In a large bowl, whisk 3 eggs, then add 2 cups milk, 1 cup heavy cream, ½ cup sugar, 1 tsp vanilla, ½ tsp cinnamon, ¼ tsp nutmeg, and a pinch of salt. Pour mixture over the bread, pressing cubes down to soak.
4. Let sit 15 minutes for custard absorption, then bake 40-45 minutes until puffed and golden with a slight jiggle at the center.

The magic here? The top gets crisp while the bottom stays luxuriously soft, with plump raisins adding little bursts of sweetness.

Tip: For extra richness, drizzle warm pudding with bourbon-spiked caramel sauce before serving.

Apple Pie with Lattice Crust

Nothing says comfort like a homemade apple pie with a buttery, golden lattice crust—this version is foolproof and bursting with cinnamon-spiced apples.

Ingredients

• 2 1/2 cups all-purpose flour, plus extra for dusting
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, chilled and cubed
• 6–8 tbsp ice water
• 6 cups peeled, thinly sliced apples (like Granny Smith or Honeycrisp)
• 3/4 cup granulated sugar
• 2 tbsp lemon juice
• 1 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (for sprinkling)

Instructions

1. Make the crust: In a large bowl, whisk together 2 1/2 cups flour and 1 tsp salt. Cut in butter with a pastry cutter until pea-sized crumbs form. Drizzle in ice water, 1 tbsp at a time, until dough just comes together. Divide into two disks, wrap in plastic, and chill for 1 hour.
2. Prep the filling: Toss apples with 3/4 cup sugar, 2 tbsp lemon juice, 1 1/2 tsp cinnamon, and 1/4 tsp nutmeg. Let sit 15 minutes to release juices.
3. Assemble: Roll out one dough disk to fit a 9-inch pie dish. Add filling. Roll the second disk into a 12-inch circle, cut into 1-inch strips, and weave a lattice over the apples. Trim edges, crimp, and brush with beaten egg. Sprinkle with 1 tbsp coarse sugar.
4. Bake: Place pie on a baking sheet and bake at 375°F for 45–50 minutes, until bubbling and golden. Cool 2 hours before slicing.

The lattice crust isn’t just pretty—it lets steam escape so the filling thickens perfectly without a soggy bottom.

Tip: Freeze the cubed butter before making the crust for extra flaky layers!

Parkin Cake with Golden Syrup and Oats

This sticky, spiced Parkin Cake is a British classic with cozy flavors of molasses, ginger, and oats—perfect for afternoon tea or a rainy-day treat.

• 1 cup rolled oats
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tbsp ground ginger
• 1 tsp cinnamon
• ½ cup unsalted butter, cubed
• ½ cup golden syrup (or light corn syrup)
• ½ cup dark brown sugar
• 1 large egg, beaten
• ¼ cup whole milk

1. Preheat oven to 325°F. Grease an 8-inch square baking pan and line with parchment paper.
2. In a bowl, mix rolled oats, flour, baking powder, 1 tbsp ground ginger, and 1 tsp cinnamon.
3. In a saucepan over low heat, melt butter with golden syrup and dark brown sugar, stirring until smooth. Let cool slightly.
4. Whisk beaten egg and milk into the syrup mixture, then fold into the dry ingredients until combined.
5. Pour batter into the pan and bake for 40–45 minutes until firm and dark golden. Cool completely in the pan—it’ll get stickier as it sits!

The magic of Parkin? Its chewy, caramelized texture deepens over a day or two, making it even better after a rest.

Tip: For extra richness, drizzle slices with warm golden syrup before serving.

Conclusion

With these 18 delightful British Baking Show recipes, you’re all set to impress with a touch of British charm in your kitchen! Whether you’re craving a showstopper cake or buttery scones, there’s something here for every baker. Give them a try, then let us know which one stole your heart—and don’t forget to share the love (and this article) on Pinterest. Happy baking!