Flaky Eccles Cakes
Classic British Bakes, Pastry Hope Cameron-Webb Classic British Bakes, Pastry Hope Cameron-Webb

Flaky Eccles Cakes

I highly recommend making rough puff pastry for these Eccles Cakes, it makes such a difference. Although, if you’re short on time, you can always use shop-bought puff pastry. I like to make a bit of a wetter filling and leave it overnight to really mull all the flavours together and plump up the dried fruit. They’re perfect warm with a generous helping of custard or eat them alongside your favourite cheese!

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Spiced Sticky Toffee Pudding with Brandy Toffee Sauce
Classic British Bakes, Desserts Hope Cameron-Webb Classic British Bakes, Desserts Hope Cameron-Webb

Spiced Sticky Toffee Pudding with Brandy Toffee Sauce

If there’s one dessert that should be on your winter baking list, this is it! It’s a pretty straight forward recipe but hits big with flavour. If any of you have made this pudding before, you’ll know that softening the dates in hot water and bicarbonate of soda gives this dessert its iconic sticky texture. I’ve added in orange zest and a mixture of spices to the sponge, as well as brandy into the sauce, to ramp up your traditional sticky toffee pudding. Its rich, sticky and the perfect treat on a cold drizzly day.

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Marmalade Panettone Bread & Butter Pudding
Desserts Hope Cameron-Webb Desserts Hope Cameron-Webb

Marmalade Panettone Bread & Butter Pudding

What’s better than a warming bowl of bread and butter pudding? Sub out the bread for panettone and add in a jar of marmalade! Each slice of soft buttery panettone is coated in orange marmalade before being submerged into an orange custard. Once baked, you’re left with an indulgent orange custard pudding with a crunchy demerara top.

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