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Buttery shortcrust rests then rolls; one disc lines a pie dish, fills with sliced spiced apples, the second disc tops it. Egg-washed, sugared, vented, baked golden. The juices thicken with cornflour as they cook so the bottom doesn't go soggy.
Strawberries are hulled and quartered (or sliced thick). Half are macerated in a wide bowl with sugar and a splash of balsamic vinegar (or lemon juice) for 30 minutes, they release a glossy pink syrup. The other half stay whole-ish and crisp. Cream is whipped with vanilla and icing sugar to soft peaks (not stiff peaks, too firm and the mess loses its silkiness). Ready-made meringue nests (or homemade) are crushed into rough pieces. At the moment of serving: cream goes into a wide bowl or glasses, the macerated strawberries and their syrup are folded through with broken strokes (leaving streaks, not blended); the unmacerated berries are scattered over; the meringue is crushed in last; everything assembles in messy layers. Eaten within 10 minutes, meringue softens fast.
A yeasted dough enriched with milk, butter, an egg and a little sugar, spiced with cinnamon, nutmeg and mixed spice, scented with orange and lemon zest. Currants and chopped mixed peel folded in. Two rises (one in the bowl, one on the tray as 12 close-packed buns), a cross piped on with a flour-and-water paste, baked to deep gold, brushed with warm sugar glaze straight from the oven. Eaten warm or split and toasted.
Moist and fragrant lemon cakes with a tender crumb, brushed with rum syrup and topped with a shimmering lemon icing glaze. These elegant loaves showcase brightness and simplicity, making them perfect for elegant entertaining or afternoon tea service, best sliced thin and served with fresh tea.
A relatively light fruit cake (less dense than Christmas cake) flavoured with mixed peel, currants, sultanas, glace cherries and a generous spoon of mixed spice. Half the batter goes into the lined tin, then a disc of rolled marzipan, then the rest of the batter. Baked low and slow so the marzipan layer melts slightly and the cake bakes through evenly. Once cool, the top is brushed with warm apricot jam, a second marzipan disc is laid on, and eleven small balls of marzipan are arranged around the rim. The top is flashed under a hot grill to colour the marzipan amber.
This sweet custard tart combines a crisp flan pastry case with a smooth vanilla custard filling, served here with poached prunes and candied citrus peel. It is best chilled slightly so the custard sets while still offering a tender, creamy bite.