Traditional Scottish Fruit Slice is a combination of jammy dried fruit with a crumbly shortbread crust that’s reminiscent of the more familiar British mincemeat pie. (find exclusive Cornish pasty recipes in our new January/February 2018 British issue!) In our spirited take on the original fruit slice recipe, we added a generous splash of Scotch whiskey to the filling.
7. Oversized Honey Ricotta Strudel
We opted for a creamy honey topping, a thicker version of honey that, unlike liquid honey, contains a crystalline structure that makes it ideal for spreading. Bonus points? The pastry’s 13×9-inch shape allows you to get extravagant with the portions.
In this stout cake, the combination of the malt and coffee flavors of this stout beer pairs seamlessly with Bourbon Caramel and toasted Meringue.
9. Bacon Cheddar Poppy Seed Muffins
This cheesy, bacon-filled muffin will satisfy all of your savory breakfast cravings. For more, look to these seven muffins you should try. Plus, we break down the essential english muffin in our January/February 2018 British issue, grab one today or order online. While you wait, get a sneak peek at some of the differences between Traditional Crumpets and English Muffin.
10. Key Lime Pie
Our take on the beloved original features a salty sweet crust and intense lime flavor thanks to a cup of juice from this pie’s tiny namesake citrus.
love ur magazine!!!!! and i own the volume one and ordered volume two that will be released in march
OMG. Your British baking edition (Jan/Feb 2018) hooked me in. And my sister. And my daughter in law. Now I’ve found your website with recipes while looking for Brian’s Biscuit! Someone stab my eyes out! Can’t remember last time I was this overwhelmed by such treasures! And the quality photography? Wow. I’m in trouble.
I so wish I could afford your magazine!! I love the website and the magazines look fantastic, but I may need to move soon and there is no way it fits into my extremely tight budget. However, I look forward to going into the website now and again and maybe finding something I could make from scratch with my grandchild, Vincent as he gets older.
Thanks so much!
I love your magazine, but often the ingredients are difficult to find or expensive. Vanilla beans or vanilla sugar are just out of my budget and your never give alternatives for those of us that cannot afford expensive ingredients. I have been baking for many years and look forward to challenges in recipes. Maybe you can consider giving us alternatives or using easy to find/less expensive ingredients in the first place. I have gone on line to Amazon for some of the ingredients and WOW, I couldn’t afford vanilla sugar to use in those quantities. Thanks for listening.
I bought the magazine and would like to add a recipe to my Paprika recipe app. The recipe is very lengthy to manually add. Maybe when the magazine is a couple months old I’ll be able to download ❤️ Made the Triple-Layer Strawberry Pound Cake. Looks wonderful, will taste it tomorrow at my granddaughters birthday.