This loaf comes together quickly, with no yeast or kneading required. Guinness, black treacle and maple syrup bring a rich, deep caramel flavour. It’s delicious served warm and slathered with salty whipped butter, or alongside a hearty bowl of soup
Recipe by Spencer Lengsfield
Prep this luscious, comforting dessert the day before – keep the soaked cake and compote separately in the fridge overnight and bring to room temperature about an hour before serving
These dainty almond cakes are topped with a homemade passion fruit curd, but swap for shop-bought lemon curd if you prefer. They’re lovely with a cup of oolong tea – its natural sweetness is lifted by the zing of passion fruit
Recipe by Abigail Spooner
Custard powder gives these buttery Australian biscuits a short, melt-in-the-mouth texture. We’ve flavoured them with lemon and poppy seeds to complement the citrusy, slightly floral notes of Earl Grey tea
These fluffy muffins are balanced by the subtle tang of kefir, a fermented milk drink
Whipped cottage cheese gives a protein boost and an extra-moist texture to this salty-sweet banana bread. Blackened, overripe bananas work best
Sweet potato and olive oil create a beautifully moist, squidgy sponge here, warmly spiced with the flavours of chai. Bake and mash the sweet potatoes up to 24 hours ahead, then the cake batter comes together quickly in one mixing bowl
This nutty chocolate cake pairs rich cocoa and roasted hazelnuts with a malted milk buttercream inspired by the bold, malty character of Assam tea. The drizzle of melted dark chocolate is optional but makes for an eye-catching finish
Want to make something unusual for a teatime treat? These are a more modern take on a custard slice with a golden, biscuity base and a thick rich topping
Recipe by Nadine Brown
