Plum Jam Sponge

This is a deliciously simple Plum Jam Sponge recipe that you can prepare and bake in under 45 minutes!

Last month we launched a competition to win our heart shaped cake tin and a cooling rack, and our lucky winner was Rebecca Angela Lewis! Rebecca decided to show us what she had baked, so here we have her very own recipe and fantastic photo of her Plum Jam Sponge. Thanks very much for sharing your baking skills with us Rebecca, it looks fantastic!



For the Cake

  • 1 teaspoon of baking powder
  • 1 teaspoon of vanilla essence
  • 2 eggs
  • Margarine
  • Sugar
  • Self Raising Flour
  • 1 jar of plum jam


Step 1- Weigh 2 eggs, and whatever the weight of that is, proceed to weigh the same amount of margarine, sugar and flour.

Step 2- Place the margarine and flour in a mixing bowl and mix until it turns fluffy.

Step 3-Add the vanilla essence and the 2 eggs to the mixture and mix together. It helps if you beat the eggs before hand.

Step 4-Once the eggs and vanilla essence are mixed in, sift the flour and baking powder in to the mixture and begin to fold in until it is part of the mixture as well.

Step 5-Take a heart shaped cake tin and layer it with grease proof paper to stop the mixture from sticking.

Step 6- Add a layer of plum jam and spoon in the cake mixture. You can use any type of jam, it doesn’t have to be plum!

Step 7-Bake for 25-30 minutes at 180 degrees celcius until the top turns a delicious golden brown colour. Allow the cake to cool for 10-15 minutes.

Step 8-All there is left to do now is enjoy a slice!

Rebecca Angela Lewis 

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Heart Shaped Cake Tin
£5.47 inc V.A.T.
8 Inch Round Cake Tin
£6.05 inc V.A.T.

This Egg, Bacon and Asparagus flan is a something different for you to try in the kitchen, and is ready in just 1 hour!

The is a real balance to this dish that we love here at British Bakeware! It has a great variety of flavours, with the saltiness of the bacon, the crunch of the asparagus and the creamy taste from the eggs and the cheese. Top this off with the crispy filo pastry and you have the perfect dish to serve at dinner time along with new potatoes and seasonal vegetables!



For the Filling

  • 1 bunch of asparagus, around 10 spears or so
  • 5 rashers of smoked bacon
  • 1 tbsp olive oil
  • 1 medium sized onion
  • 25g cornflour
  • 300ml semi-skimmed milk
  • 3 free ranged eggs
  • 25g mature cheddar cheese, extra mature also works well!
  • Flaked sea salt
  • Freshly ground black pepper

For the Pastry

  • 1 tbsp sunflower oil, and extra to oil your tin
  • 4 sheets of filo pastry, about 32 x 38cm


Step 1- Slice the asparagus in to 5cm pieces. Fill a large frying pan up to half way with water, bring to the boil, and add the asparagus and cook until it is tender. Rinse the asparagus under cool water and remove.

Step 2-Take the 5 rashers of bacon and trim and excess fat off. Cut the bacon in to 1cm pieces, and finely slice the onion. Add to the same pan that you cooked the asparagus in until it starts to brown.

Step 3-Add the bacon, onion and asparagus to a mixing bowl and leave it to cool.

Step 4-Preheat your oven to 200 degrees celcius/400 Fahrenheit/Gas mark 6 and place a baking tray in the oven.

Step 5- Oil a 20cm (8 inch) fluted flan tin. Set the remainder of the oil aside in a bowl

Step 6- Take one sheet of the filo pastry and press it firmly against the base and sides of the tin. Use a pastry brush to brush the pastry with more oil and cover with a second sheet of the filo pastry. You must place this at a right angle to the first sheet of pastry that you put down. Put some more oil on the pastry and lay a third sheet of pastry in the same direction as the first sheet, and then place a fourth sheet of pastry in the same direction as the second sheet. Any overhanging pastry should be rolled slightly above the rim of the tin.

Step 7- Place a saucepan on the heat and put 50ml of the milk in to the pan along with the cornflower. This will turn in to a paste like texture. Then add 200ml of the milk and stir well and allow it to simmer. Cook this sauce until it is thick and smooth.

Step 8-Beat the 3 free ranged eggs and add to the sauce. Stir until they are thoroughly combined.

Step 9-Put half the asparagus, bacon and onion mixture in the base of the pastry case and pour the sauce over the top. Place the other half of the asparagus, bacon and onion mixture in after the sauce and press down lightly. Then sprinkle on as much of the cheese as you want!

Step 10-Carefully place in the centre of your oven and bake for 25 to 30 minutes until the pastry starts to crisp and the filling is set.

Step 11-Once you are happy that the flan is completely cooked, remove from the oven and allow it to cool for 10 to 15 minutes before serving. All there is left to do now is to tuck in to a slice of this delicious flan!

Source: BBC Food 

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Loose Bottom Flan Tin
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Loose Base Flan Tin
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This recipe, courtesy of Paul Hollywood, is a great way to try baking a simple yet delicious pie at home! With pieces of delicious braising steak, onion, two types of pastry and just salt and pepper for seasoning, the simplicity of this pie will not disappoint as the flavours are out of this world!

Summer is long gone now and we thought we would get you in the mood for some hearty winter meals as the autumnal days and nights are now upon us! This Meat and Potato Pie recipe is a delicious recipe that will ensure you are lovely and warm on the inside!



For the suet crust

  • 375g self-raising flour
  • 175g shredded beef suet
  • 250ml cold water

For the filling

  • 2 chopped large onions
  • 700g braising steak, cut in to 4cm chunks
  • 400g Maris Piper potatoes cut in to 4cm chunks
  • 400g King Edward potatoes cut in to 4cm chunks
  • Salt and Pepper for seasoning


Step 1-Start by mixing the onions and steak in a large pan. Add water until it covers both the steak and onions, and bring them to a simmer. Then cover it with a lid and reduce the temperature, allowing it to simmer for 1 and a half hours.

Step 2- After the time has passed, add the potatoes to the pan with some of the salt and pepper. Cook for 30 minutes or so until the potatoes are soft and the meat is tender. The gravy should be taking shape by this point!

Step 3- Pour around 300 to 600ml of the liquid in to a jug to serve as a gravy for the pie later on. You should leave enough moisture in the pan to help ensure the ingredients don’t dry out. Move the filling to a pie tin or dish, whatever you have to hand!

Step 4-At this point, heat your oven to 200 degrees celcius (Gas mark 6).

Step 5-Now it is time to make the suet pastry. Put the self-raising flour in to a large mixing bowl and add some of the salt and pepper! Add most of the remaining water and mix until it turns to a soft and sticky dough. Once mixed, leave to stand for a few minutes.

Step 6-On a kitchen surface or a large chopping board, roll the dough out to a thickness of roughly 7mm. Cut a 2cm wide strip of pastry before dampening the rim of your pie tin where the pie filling should already be cooling, and stick the strip of pastry on to the rim of your tin (add some water to this pastry strip as well).

Step 7-Lay the sheet of pastry you have made over the top of the pie filling, pressing down the edges to create a seal, crimping the edges if you want to add a pattern.

Step 8-Bake your pie for between 30 and 40 minutes until it starts to turn to a golden brown colour. Allow it to cool for 15 minutes before serving. We recommend serving this pie with some green beans and carrots, enjoy!

Source: Paul Hollywood 

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Extra-Large Grill Pan
£4.56 inc V.A.T.

Chicken Burger

These Cajun Chicken Burgers are a fantastic treat to cook for your friends and family, and can be prepared and cooked in less than 40 minutes!

To coincide with National Burger Day, we give you this delicious recipe for Cajun Chicken Burgers. This recipe includes Cajun spiced chicken, smoked bacon, topped with avocado, cheese and spinach leaves. We recommend serving these burgers with some mayonnaise on the side!



For the Burgers

  • 4 skinless chicken breasts
  • 4 rashers of smoked bacon
  • 2 tbsp olive oil
  • 2 avocados
  • 4 ciabatta rolls, cut in half
  • 4 slices of a cheese of your choice
  • 4 small handfuls of spinach leaves
  • Mayonnaise to serve on the side (optional)

For the Cajun Seasoning

  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp paprika


Step 1- Mix the ground cumin, ground coriander and paprika together in a large dish, and add salt and pepper to your own taste!

Step 2- Set your grill to high and then flatten out the chicken slightly on a chopping board. Add half of the olive oil to the chicken, and completely cover the chicken with the seasoning of cumin, coriander, paprika, salt and pepper.

Step 3- Heat the other half of the oil in a frying pan, and add the seasoned chicken to the pan, sizzling the chicken for 5 minutes on each side. Leave the chicken to one side of the pan, and add the bacon until it is cooked.

Step 4-As the chicken continues to cook in the pan, halve, peel and remove the stones from the avocados. Toast the ciabatta rolls and ass the cheese you have chosen to them, before putting them under the grill until melted. We love some smoked applewood cheese to compliment the smoked bacon.

Step 5- Here is where the fun starts! You can start constructing your burger in any way that you want! Don’t forget the avocado or the mayonnaise as this really compliments the flavours!

Step 6- Now all there is left to do is enjoy these sizzling pieces of heaven! Enjoy!

Source: BBC Good Food 

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Marble Loaf Cake

This Chocolate and Vanilla marble loaf is a fantastic recipe for you to try at home, combining two of the nation’s favourite flavours in one delicious cake!

There is nothing better than a slice of loaf cake with a cup of tea or coffee! Since the Great British Bake Off is in full swing, we thought we would give you one of Mary Berry’s recipes to try for yourself at home. This fantastic Chocolate and Vanilla marble loaf looks incredible, and is extremely easy to bake!



For the Cake

  • 225g softened butter
  • 225g caster sugar
  • 275g self-raising flour
  • 2 tbsp baking powder
  • 4 large eggs
  • 2 tbsp milk
  • Half tsp of vanilla extract
  • 1 and a half tbsp cocoa powder
  • 2 tbsp hot water

For the Icing

  • 25g butter
  • 15g of sifted cocoa powder
  • 1-2 tbsp milk
  • 100g sifted icing sugar
  • Roughly 25g of melted white chocolate


Step 1- Preheat your oven to 160C/325F or gas mark 3.

Step 2- Lightly grease a loaf tin and place a piece of non-stick baking paper in the tin, ensuring that it covers the wide sides and base.

Step 3- Put the milk, eggs, flour, butter, sugar, baking powder and vanilla extract in to a large bowl and mix together using an electric whisk. Then place half of the mixture in to another bowl, and put to one side for later. So now you have 2 bowls of cake mixture.

Step 4- In a separate small bowl, mix the hot water and cocoa powder together until it becomes silky smooth. Add this to one of the bowls of cake mixture once it has cooled.

Step 5- Put the chocolate and vanilla mixtures into the loaf tin you prepared earlier until all of the mixture has been used up.

Step 6- Bake the mixture for around 50 minutes to an hour until it starts to rise and move away from the sides of the tin. You’ll know when the cake is finished baking as it will be springy to touch. If it isn't, simply bake for a few minutes more. Once finished, allow the cake to cool slightly before removing the baking paper and place on a cooling rack to finish cooling.

Step 7- For the icing, you need to melt the butter in a pan to start. Once melted, add the cocoa powder and mix in for about 90 seconds. Add the milk and icing sugar and start to stir it in.

Step 8- Remove this from the heat and mix it together. Leave the icing for a while to thicken up.

Step 9- Once the icing has thickened, spread it over the cake, and finally drizzle the melted white chocolate over the top and leave it to set!

Step 10- The only thing left to do now is cut yourself a slice of this delicious cake!

Source: Telegraph 

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2lb Loaf Tin
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Individual Loaf Tins
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