A lovely, rich flavoured and versatile bread with beautiful texture made from a mix of different bread flours. All the flours in the recipe are Shipton Mill. I call this recipe 'This and That' because really you can change the ratios of the flours to suit or to whatever you have in stock. The malt/sunflower and extra coarse flours add super texture.
Delicious and healthy take on traditional banana bread that isn't too sweet and makes a perfect breakfast alternative with butter. Best banana bread I have ever tasted!
Fruity and delicious . Keeps well and can be frozen. It tastes even better if stored for a few days after baking.
Scrumptious flavoursome orange or lemon with grittiness of the polenta and tender rubble of ground almonds!..a heavenly tea time delight!
Chocolatey, dense but not too sweet... these are brownies for grown-ups.
Delicious, light, and tasty muffins. Easy to make. #cake #muffin #vegan
My mothers fruit loaf
Seriously, this is the best, most moist, chocolate-y cake every
Soft and moist
A French apple cake with subtle hints of spiciness brought out by dark rum
A delicious, nutty spelt cake. VERY easy. And no refined sugar!
A scrumptious cross between a pancake and a muffin. Easy to make too
Beautifully moist and not overly sweet - best 'upside down' recipe I have come across! Can be served cold as a cake or warm as a dessert.
A dark, moist, deeply chocolatey cake.
My friend inspired me to create this cake. I just threw ingredients together and it worked like magic. It must be love.
My great-great-grandmother Ann Vickerman started her working life at Sledmere House near Malton. When she married, her friend, Mary Harrington, who was the cook, gave her a cookery book as a wedding present.The book was 'A New System of Domestic Cookery' by Maria Eliza Rundell. It was first published in 1806 and her copy, which has now come down to me, is the 1840 edition. In the chapter on 'Bread' there is a recipe for something described as Yorkshire Cakes. Unlike modern cookbooks there are no illustrations and much of it is written on the basis that the reader will know what to do! Things such as 'cook in a slow oven' do not translate well to a modern hi-tech oven. With a certain amount of trial and error and filling in the blanks I have reconstructed what I think these were. I cannot find any other recipe for these or mention of them elsewhere. As a proud Yorkshireman I could not let this part of the county's heritage be forgotten. Essentially, it is an enriched dough bread bun, or as we call them in West Yorkshire 'teacake'. Great for lunchtime sandwiches, or a BLT and something really unique to bring out for the summer BBQ.
Very simple yet delicious.
Deliciously lemon drizzle cake
This is an amazing layered vertical sponge with candied rhubarb and a summer berry buttercream, and meringue topping. A real showstopper!
This is a really lovely rich cake. If you soak the dried fruit in Guinness overnight it makes the fruit really plump and juicy . It is a good idea if you can wait to leave the cake once baked for at least a week before cutting, not easy but worth it as the flavours mellow and deepen.
Sticky and sweet - improves having been kept in an airtight container for a few days. I cook in batches of 3 as this cake freezes well. Option to top with lemon icing
A warming ginger spiced, fruit and nut filled carrot cake!
To add a little crunch I topped with chopped caramelized hazelnuts dusted in cocoa
A moist lemon drizzle with no dairy or eggs
A simple to make and really tasty cake that has a nice bit of spice
Little drops of heaven
Slightly sweet muffins - great with peanut butter!
Rhubarb cake with vegan meringue topping.
Super soft and moist, dairy free, egg free vegan orange cake
A fruit filled, year-round bake that comes alive in your mouth; a delightful fusion of cranberries, orange and vanilla!
Venturing into the world of vegan baking, this was a surprisingly lovely sponge
A recipe just in time for Stir-Up-Sunday - or pretty good any time from now until just before Christmas. (Give it a week to mature at least!).
Vegan gluten free vanilla cupcake recipe
A delicious way to use up extra sourdough starter
With the current autumn and the colder months, we notice greater desire for carbohydrates, especially those not healthy .. I try meet you half way and share with you more healthy alternatives, eg. cake
An easy recipe for moist apple cake using leftover sourdough starter
Super-speedy chocolate sponge that's light and moreish.
A loaf cake with an exceptionally good lemon flavour and perfect texture, and the crisp topping is a real bonus
Easy yogurt cake
Who wants chocolate cake put your hands up
Gorgeous, soft loaf cake with a warming hint of spice and the tang of apples - made in a panibois
Deliciously gooey chocolate brownies, made with chestnut flour, so that they can be enjoyed by those restricted to gluten-free foods as well as those who are not.
I love using chestnut flour in cakes for its naturally sweet flavour, meaning very little sugar is added to the cake.
Individual lemon drizzle cakes with plenty of zest and a pleasing crunch
This simple, versatile cake looks stunning if made with young, pink new rhubarb that comes into the shops in January. The rhubarb can be substituted with blueberries , raspberries, plums or strawberries if you would like to vary things a bit.
These are delicious in summer served outdoors with fresh fruit and yoghurt, or crushed summer berries and maple syrup. Make them in winter leaving out the blueberries, and turn them into something more substantial for Sunday mornings - serve them with grilled bacon and maple syrup, garnished with a slice of orange, Martha's Vineyard style. Makes around 5/6 American style pancakes
Gluten-Free version of a classic, great to share! Gluten-free flour can have a 'dry' mouth feel, but using the tried and tested Victoria Sponge recipe with our blend produces a good result. Load it up with berries and edible flowers for a really pretty tea party.
Most successful cupcake recipe I've used to date! Makes 12
This is one of the best loved of all my cakes in our family!
This is a delightful, soft beautifully flavoured cake which is gluten free and easy to make. It doubles up nicely as a pudding served with fruit and ice-cream.
This is one of my most popular cake especially during the summer months. It's light, moist and bursts with citrus and floral tones... I top it with crushed pistachios and rose petals for a middle eastern twist.
A simple but tasty cake for when you fancy a cake but haven't got all day - bish bash bosh!
Traditional french madeleines, the best with a cup of tea.
We developed a Simnel cake using 50/50 gluten-free sorghum and millet flour instead of wheat flour. It came out very well, the middle layer of marzipan sank quite a lot but the cake was lovely and moist and chewy, and it couldn't be told apart from an Easter cake made with wheat flour - everyone can enjoy a slice! Decorate it with a few primroses, tiny chocolate eggs and some little chicks.
This sticky toffee pudding is packed with sticky dates, dark brown sugar, strong white flour and is surprisingly light for the amount of butter involved!
A guten-free cake naturally sweetened by sweet potato and dried fruit, with buckwheat flour and chestnut flour.
Very simple to make. A delicious Breton variety of the traditional French crepe made with buckwheat flour, usually for savoury fillings. With a grand daughter with dairy intolerance, it's always a challenge to come up with "something different". These disappeared rapidly with a ham/goat's cheese filing, topped off with a fried egg.
This is similar to a carrot cake, but so much better! With its spices and distinctive deep flavours of the teff flour, Palmyra nectar and the nutty cold pressed rapeseed oil, it’s a delightfully warming cake. The pumpkin purée keeps it scrumptiously soft while studded with lightly toasted crunchy walnuts and juicy sultanas (seedless golden raisins).
One of those great cakes that tastes better a few days after making, if you can keep it away from the kids that long
Buttery, crumbly and melt in the mouth. The nearest English equivalent to the Jersey Wonder would be the doughnut, although Wonders are never coated in sugar, nor filled with jam. This recipe makes around 40 wonders
This coffee & walnut cake is absolutely divine when you use Shipton soft cake & pastry flour.
Moist, delicious banana bread recipe - that looks beautiful too!
incredible... just a simple leek cake, but just too yummy, crispy, irresistible...
This is one of the best lemon cakes I have ever baked. The cake is very fragrant (thanks to a candy-like liqueur limoncello), moist and finished with smooth lemon glaze. The best with tea or milky cappuccino. Enjoy! :)
The perfect tea loaf! Very low in fat, but juicy and delicious! keeps well, if you can manage not to eat it all fresh... Brilliant for packed lunches and picnics.
These irresistible sweet muffins are packed with fruit and couldn't be simpler to make.
This loaf cake is soft and fluffy, and very moist on account of the lemon drizzle, stained a deep pink from the lavender.
A deliciously nutty and treacly spelt loaf for all times of the day.
This recipe makes a wonderful moist cake but due to the type of ingredients it does require a food processor! I regularly include this healthy cake in my chidren's lunch boxes. It keeps for a week in the fridge and any dried out crumbs may be served with icecream or part of a custard style desert, so there's no waste!
A luxuriously moist chocolate cake - the last mouthful will taste as good as the first!
A fantastic dessert or an afternoon cake!
Perfect for hungry tummies after school - and with a mug of tea!
The Queen of Banana Bread. This quick and easy recipe is a delicious all purpose treat, which can be made and served within the hour. The hardest part of the process is clearing up afterwards so I have given the quantities for making two loaves. Any excess can be sliced and frozen.
A raspberry flavoured cake with raspberry buttercream, chocolate ganache glaze, topped with vanilla buttercream and raspberries. Yum!
Sponge cake that tingles your taste buds!
Everybody loves Chocolate, when you combine Chocolate cake, Chocolate Mousse and Amaretto there really isn't many things in life that are more decadent and delicious! This recipe has an option to use either Plain Flour or White Spelt flour depending on your preference and trust me the results are delicious whichever flour you choose!
Bake for elevenses or lunchtime. These muffins are light, moist and delicious to eat. Keep well in an air-tight container for several days.
Sweet dumplings with jam filling and custard on top... delicious and so easy to make!
Lovely served warm with creme fraiche or vanilla ice cream and fresh raspberries.
The traditional Swiss moist and light carrot cake
A Christmas fruitcake with no candied fruit; just dried fruit and nuts
Healthy, Low GI, Delicious Muffins
Fruit sponge with beetroot
1st Attempt! Wanted to find a way of using chestnut flour and rice flour other than in bread. Just made these this morning and I am quite pleased with the taste. The amount of sugar could be altered as i dont like things too sweet. I woulsd sugestmore if you have a sweet tooth !! I felt they had a lovely taste but were a bit dry. Next time I shall try adding some fruit and also plan to try coco powder as well, watch this space.
Dairy free show stopper!!!
Autumnal apple dessert cake with a hint of spice to warm the soul
From The Shipton Mill September Foraging and Preserving Tips Article
Perfect breakfast for on the go!
Cinnamon Bread For Elevenses
Sweeta and cake like but quicker than any other scone
The best brownie recipie ever
Fabulous sponge recipe from JD Tasty Foods
100% Chestnut flour cake, gluten free, sugar free, vegan
Moist and Delicious for Spelt Lovers
A light fruity Christmas jam packed with berries and fruits with a hint of jasmine flower and rose fragrant.
Very rich festive winter cake.
A hommage to the Cadbury Old Jamaica chocolate bar
This recipe produces a an extremely tempting, elegant chocolate cake
This cake is the perfect way to enjoy our delicious long storage Bramley apples… best with a cup of well made tea.
A very chocolaty cake using self raising and cake flour.
This cake is a regional Danish classic. It's one of the easiest and best cakes if made properly. It's basically a thick, soft sweet yeasty dough with a topping of sugar/butter that melts and burns to a dark brown caramel-like substance.
Makes a delicious 800g Carrot Cake