British

The treacle adds a lovely warming toffee-like flavour to these puffy, light scones studded with pieces of sticky dried fig.

There’s a beauty in the simplicity of this very traditional British cake, which has a characteristic crack that forms along the top as it bakes. Where a classic sponge has equal quantities by weight of eggs, butter, flour and sugar, the Madeira has a slightly higher proportion of flour and therefore a firmer texture.

In Britain, ice cream began as a delicacy for the wealthy, by the late-19th century, it was an affordable treat, with ‘penny licks’ sold from street stalls. While it may sound odd, the bread yields a nutty, praline-like flavour when caramelised with sugar.

A warm and crispy yet squidgy cookie, dolloped with clotted cream and placed in the centre of the table for everyone to tuck in to – pudding perfection!

Slice yourself a wedge, pair with a brew and enjoy the comforting simplicity of this regal cake.

Velvety vanilla custard and sweet berries are a winning combination

More sophisticated and stylish than a retro pineapple upside-down cake, this dessert-bake celebrates the glories of winter citrus

The slightly bitter edge of marmalade cuts through the sweetness in these buttery chocolate-orange squares

Fairings were edible souvenirs sold at fairs all over the country, although their nature varied by region, and they were often bought as a treat for a child or a sweetheart