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< Afternoon Tea

Pistachio Heaven
Yummy Apricot Shortbread
Love Heart Biscuits
Godmother's Special Choc Chip Cookies - The Best!
Blackberry and Apple Slices
Handy Biscuits
Red and White Party Cake
Almond and Coffee Espresso Cake
The Best Chocolate Cake
Lemon Drizzle Cake
Two-Cheese Scones With Tomato Salsa
Raspberry & Apple Palmiers
Hedgehog Cake
Amber’s Chocolate Chip Cookies
Cherry Shortbread Mice
Speculaas Biscuits
Giant Teacake
Invasion of the Bug-eyed Spiders
Austrian Apple Cake
Plum Squares
Orange and Walnut Loaf
Pumpkin and Orange Muffins
Chocolate Workies
Blackberry Polenta Cake
Basic Four-Egg Sponge
Basic Muffins
Biscuit Feet
Dainty Toasties
Hot Cross Buns
Buttermilk Cake
Maypole Cake
Using Up Excess Easter Eggs

Buttermilk Cake

Use bought or home-produced buttermilk in this deliciously moist no-frills mix – a big hit with children who like slabs of plain cake for tea.

75g butter
150g caster sugar
150ml buttermilk (use the leftover from butter-making)
200g self-raising flour
Zest of ½ unwaxed lemon, grated

Preheat oven to 180ºC/Gas Mark 4. Line a 21cm x 11cm x 6cm loaf tin. Mix the butter and sugar together until slightly creamy. Slacken the mixture with half the buttermilk, stir in half the flour, then add the rest of the buttermilk, flour and lemon zest. Pour into prepared tin and bake for 30 to 40 mins. Leave in the tin to cool before turning out.