Here at British Bakeware, we love every single thing about Christmas, especially all the delicious food that is available. As a result, one of our top tips is ensuring that all of your bakeware and cookware is in tip top condition ready for what is sure to be your cookers busiest time of the year! If you find yourself needing some new roasting tins and baking trays, we are offering 10% off our Christmas roasting packs until December 31st. They come in various sizes from Medium to Extra Large and are also available in both a high quality vitreous enamel finish and a non-stick finish. 

These Christmas roasting packs will cover all bases when it comes to making a delicious Christmas roast for you and the rest of your family. Our extra large roasting set is perfect for your Christmas dinner as the extra large enamel roasting tin is ideal for your turkey, the roasting tray can have the roast potatoes on it, the small non-stick roasting tin deals with the stuffing and the roasting rack tops it all off as you have somewhere to stand the meat before you carve it.

To view our full selection of Christmas roasting packs, simply visit the Roasting Tins section of our website




Christmas Cake

A classic cake for Christmas, but with a twist, as this recipe is from Mary Berry herself! Full of delicious warming flavours, this cake is what Christmas is all about. Enjoy!

There is now only one month to go until Christmas, and here at British Bakeware we are starting to get particularly excited, especially for all of the delicious food there is to eaten at this time of year! So to start the countdown to Christmas properly, we thought what better way to start than with one of Mary Berrys own recipes. This delicious rich fruit Christmas cake by the queen of baking herself is sure to be a hit with your family this Christmas, so why not give it a go!



For the Cake

  • 250g of Raisins
  • 425g currants
  • 250g sultanas
  • 300g glace cherries that have been rinsed and quartered
  • 150g dried apricots
  • 75g mixed candied peel
  • 4 tbsp brandy
  • 5 medium eggs
  • 1 tbsp black treacle
  • 60g of chopped blanched almonds
  • 300g plain flour
  • 1 tsp of mixed spice
  • Half tsp of freshly grated nutmeg
  • 300g unsalted butter
  • 300g muscovado sugar
  • Zest of 1 large lemon
  • Zest of 1 large orange


Step 1- Place the dried fruit and candied peel in a large mixing bowl, adding the 4 tbsp of brandy, and mix well. Leave this overnight to allow the fruit to absorb the flavour of the brandy, this will really help to make a delicious tasting cake!

Step 2-On the day that you plan to make the cake, grease and line a 9inch deep round cake tin with a double layer of greaseproof paper, and preheat the oven to 140 degrees celcius/120 degrees celcius in a fan oven/Gas mark 1.

Step 3-Apart from the almonds, place all the remaining ingredients in to a large mixing bowl and mix it together well. Then stir in the nuts and the soaked fruit, along with any of the remaining liquid that the fruit had been soaking in.

Step 4-Once the mixture is beaten together well, spoon it in to the 9 inch (23cm) deep round cake tin, smooth the top of the mixture and place a disk of baking paper on top. If you haven’t got a 9 inch (23cm) cake tin, you can use a 20cm square cake tin. Place the cake in the centre of the oven and cook for between 4-5 hours until the cake is a delicious golden brown colour. It should also be firm to touch. Here’s a tip, push a skewer in to the cake and pull I out again. If the skewer is clean when you pull it out, you know the cake is done. Leave the cake to cool in the tin.

Step 5- Once the cake has cooled, remove the baking paper disc, pierce the top of the cake in several places and pour over some brandy. Remove the cake from the cake tin, but leave it in the baking paper. Wrap it in more baking paper and store it in a cool place (preferably for a minimum of 3 weeks) until you want to serve it.

Step 6- When it comes to serving the cake, remove the baking paper and decorate it with the glace fruit or even ready to use icing. You could tie a ribbon around it if you are feeling extra festive! All there is left to do is share this delicious cake with your friends and family. Merry Christmas!

Source: Delicious Magazine 

Products You May Find Helpful

Non-Stick Cake Tin
£10.28 inc V.A.T.
8 Inch Sqaure Cake Tin
£7.40 inc V.A.T.

Apple pie

A classic sweet for you and your family to enjoy on an autumnal afternoon, this bramley apple pie is a delicious treat that is also extremely easy to make!

October 20th to October 26th is Bramley Apple Week! So to celebrate, we give you one of the most popular uses of Bramley apples. This fantastic Bramley Apple Pie can be prepared and cooked in under an hour, and you can serve it with your choice of cream, custard and ice cream. This is a classic British dessert that will never get old!



For the Filling

  • 675g of Bramley Apples
  • 75 to 100g of brown sugar
  • Grated zest and juice of one orange
  • 1 teaspoon of mixed spice
  • 1 tbsp of white flour
  • 25g butter

For the Pastry

  • 175g prepared shortcrust pastry
  • 1 to 2 tsp of caster sugar


Step 1- Preheat your oven to 200 degrees celcius/400 degrees Fahrenheit/Gask mark 6.

Step 2-Peel and core the apples and set them to one side. Mix the flour, brown sugar orange zest and mixed spice together.

Step 3-Take about one third of the apples and place them in a pie dish. Sprinkle around half of the flour, brown sugar, orange zest and mixed spice mixture over the apples, before adding about half of the remaining apples and mixture on top again. Then neatly arrange any of the remaining apples on top and pour the orange juice on.

Step 4-Cut the butter in the pieces and place evenly among the apples.

Step 5- Take the shortcrust pastry and roll it out until it is about 4cm longer than the pie dish you are using. Cut a 1.25cm strip of pastry, wet the edges of the pie dish and stick the 1.25cm strip of pastry around the edge of the dish.

Step 6- Wet the pastry edge and place the main piece of pastry over the top of the pie dish. It is important to ensure that the edges of the pastry and pressed firmly together.

Step 7- Before placing in the oven, brush the pastry with water and sprinkle the caster sugar over it. Bake in the preheated oven for 15 minutes at 200 degrees celcius/400 degrees Fahrenheit/Gas Mark 6 before reducing the temperature to 180 celcius/350 fahrenheit/gas mark 4 to cook for a further 30 minutes until the pastry turns a delicious golden brown colour.

Step 8-We love our apple pie with custard, but it is equally as delicious served with cream or ice cream. Enjoy!

Source: Bramley Apples 

Products You May Find Helpful

Individual Pie Tin
£3.02 inc V.A.T.


These profiteroles are extremely fun to eat, but we can guarantee they are just as much fun to make! The pastry on profiteroles is unique, coupled with the thicker cream and chocolate sauce, you have the perfect dessert. Profiteroles are ideal to make if you are having family and friends around for a party, as people can just help themselves!

After seeing profiteroles on the Great British Bakeoff final earlier in the week, we haven’t been able to stop thinking about these fantastic little desserts. So here is a recipe for profiteroles courtesy of BBC Good Food, what could be better than homemade profiteroles!



For the Pastry

  • 50g butter
  • 2 tbsp caster sugar
  • 75g white flour with a pinch of salt
  • 2 lightly beaten eggs
  • 300ml double cream
  • Vanilla Extract

For the Sauce

  • 50g cocoa powder
  • 175g caster sugar


Step 1-Preheat your oven to 220 degrees celcius/200 degrees celcius in a fan oven/Gas Mark 7. To start making the profiteroles, add the butter, 2 tbsp of caster sugar, and around 150ml of water on a saucepan. Leave the mixture to melt and bring to the boil. Take the mixture off the heat and add the flour, then beat together quickly until the dough starts to come away from the edges of the pan.

Step 2-Let the dough cool for 5 minutes then add the eggs in gradually using a food processor until the dough turns glossy. Then take two baking trays and rinse them with cold water and shake them to leave them slightly damp (to help the dough rise). Then start placing spoonfuls of the mixture on the baking trays and place in the oven to bake for around 20 minutes. Once baked, remove from the oven and cut a small slit in the base of each profiterole to ensure that they don’t sink.

Step 3-Once cooled, whip the cream and add the remaining sugar and vanilla extract to your taste. Cut each profiterole in half and add a generous amount of cream to each one and pile them up on a plate. Refrigerate them for around 1-2 hours to chill, but no longer as the pastry will go soggy.

Step 4-To make the chocolate sauce, add the caster sugar and 100ml of water to a pan and warm until it is fully dissolved. Bring this to the boil and add the cocoa powder to the dissolved mixture and stir in until it is smooth.

Step 5- Set aside the sauce for about 15 minutes, then remove the profiteroles from the fridge. Drizzle the chocolate sauce over the profiteroles, and that’s it! All that is left to do is to enjoy your very own homemade profiteroles!

Source: BBC Good Food 

Products You May Find Helpful

Baking Sheet
£5.96 inc V.A.T.
Enamel Baking Tray
£14.15 inc V.A.T.

To celebrate National Cupcake Week, we have this fantastic recipe for you to try at home. It is National Cupcake Week from 15th to 21st September, so what better way to celebrate than baking a few cakes for yourself. The organisers of National Cupcake Week do some fantastic work for Wellbeing of women charity, so why don’t you take a look at their websites for more information!

Here at British Bakeware, we love cupcakes, so when there is a week dedicated to these delicious sweet treats, we couldn’t help but celebrate it! We have launched a competition for one of our lucky followers to win a cupcake tray and cooling rack, and we thought we would give you this recipe as an idea for something to bake if you were lucky enough to win, or even if you just want to celebrate National Cupcake Week like us. These cakes take only 35 minutes to prepare and cook, and a fantastic twist on the classic cupcake recipe. The flavours from the raspberries really compliment the orange sugar drizzle giving you a burst of fruity goodness when you take your first bite!



For the Cupcakes

  • 200g self-raising flour
  • 2 tsp baking powder
  • 200g of softened unsalted butter
  • 4 eggs
  • 200g caster sugar
  • 3 tbsp milk
  • 50g ground almonds
  • Zest of 1 orange
  • 150g raspberries slightly crushed

For the Sugar Crust

  • Juice of 1 orange
  • 4 tbsp of caster sugar


Step 1- Preheat your oven to 180 degrees celcius/Gas Mark 4. Take a 12 cup cupcake tin and line with paper muffin cases.

Step 2-Add the first 8 ingredients on the list to a mixing bowl and beat with an electric whisk. You should do this until the mixture starts to become smoother. Once this is the case, fold the crushed raspberries in to the mixture.

Step 3-Divide this mixture equally between the 12 paper muffin cases, place in the oven, and bake for 20 to 25 minutes until the tops of the cupcakes start to turn a fantastic golden brown colour.

Step 4-For the sugar drizzle, mix the orange juice and 4 tbsp of caster sugar together until fully blended together.

Step 5- Remove the cupcakes from the oven and let them cool for between 10 and 15 minutes. Then equally split the orange sugar drizzle over the top of each cupcake.

Step 6-Serve with any of the remaining raspberries, and enjoy!

Source: BBC Good Food 

Products You May Find Helpful

Cupcake Tray
£7.76 inc V.A.T.
Muffin Baking Tray
£13.86 inc V.A.T.