Bake like a brit with our January/February 2018 issue chock-full of amazing recipes from across the pond. We asked Edd Kimber of The Boy Who Bakes and winner of the first season of The Great British Bake Off to join us in producing this European issue. From iconic puddings and the essential English muffin to a custard tart and Lady Grey Chelsea Buns, these recipes will allow you to experience the joys of British baking in your own kitchen. Pour yourself a cup of tea, and get ready for an epic armchair journey to the UK. Take a peek at some of our favorite baked goods from the issue and order your copy today!
Lady Grey Chelsea Buns
For this recipe that appears in our “Baking with Tea” feature, we added golden raisins and Lady Grey Tea Jelly to the standard currant bun, a sticky, sweet treat often enjoyed at teatime.
Cheddar-Caramel Apple Pasties
Cornish pasties are a traditional pastry from Cornwall. If an American apple pie met a British pasty, this hybrid treat would be the result. With a little help from a crunchy turbinado sugar topping, this warm pasty brimming with cinnamon, white Cheddar, and apple hits just the right sweet and savoury notes. Find more English Cornish pasties in our January/February 2018 British issue!
Passion Fruit and Chocolate Bundt Cake
We hosted a British baker’s potluck in London with the ultimate dream team of guests—from professional bakers to cookbook authors to breakout stars from The Great British Bake Off—who were asked to bring a baked good. Edd brought his Passion Fruit and Chocolate Bundt Cake. Get this recipe and all the details on the potluck in the issue!
This Custard Tart is one of our favorite recipes from the feature on traditional English puddings. When Edd was young, he lived in a small village called Thackley, and at the heart of the village was a fairly traditional bakery, serving simple, old-fashioned British baking. When his mom decided he and his twin brother deserved a treat, they would pay the bakery a visit, and without fail, Edd would get the same thing every time: a custard tart.
Our cover star, this pudding is about as traditional as it gets when it comes to old-school British puddings. Served warm with a little (or maybe a lot of) vanilla-infused custard, this is the sort of pudding you want to curl up with on a cold British night.
Cardamom Rhubarb Shortcakes
American expat Claire Ptak brings her California roots, including work at Chez Panisse, to her London-based Violet Bakery, a modern cult favorite, and her corresponding The Violet Bakery Cookbook (Square Peg, 2015). She brought these Cardamom Rhubarb Shortcakes to the British bakers potluck. “My scones at Violet are made like an American shortcake—with a lot of butter and no eggs,” she says. “I use pillows of lightly whipped heavy cream, and put cream in the dough to make them extra-rich.”
For the Marmalade Pudding recipe says “WE used Bob Red MIlls Super Fine Unbleached Cake flour but the recipe calls for self-raising flour? Do I need to adjust for leavening agent and salt if I use Bob’s Red Mill? Why doe the recipe call for self -raising and baking powder?
Beautiful issue by the way!
Thanks for reaching out! In the ingredient list we gave the British flour and American Flour options. So the self-raising would be the British and the super-fine cake flour would be the American version. We divided it with the “/” meaning you could use either one! So, if you use the cake flour (which we used the Bob’s Red Mill Super-Fine Unbleached Cake Flour) that would be all you need and no other ingredients. Happy Baking!
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Great magazine! We would love another British Issue please!!