Eccles cakes

These classic British pastries are filled with currants, citrus peel, lemon and spice. Try our foolproof method for a crispy, sugar-sprinkled finish

Peach & almond tart

Think of this as an Italian version of the British Bakewell tart, lovely for dessert or with a cuppa

Blackberry & apple cake

A moist fruit sponge, packed with the best seasonal produce with a touch of almond and cinnamon too

Upside-down sticky apricot cake

Add a little extra to this cake with saffron strands, don’t worry if you don’t have any – it’s delicious either way

Pineapple upside-down cake

Retro rocks. This classic pineapple upside-down cake makes a fun centre piece for afternoon tea and brings back many childhood memories.

Raspberry & lemon polenta cake

Give your sponge an Italian twist with Jane Hornby’s easy-to-make polenta cake

Orange & poppy seed cake with chocolate sauce

A light, zingy cake with a drizzle of chocolate and candied zest for a special finishing touch

Peanut butter cake

A mouth-watering sponge with a wonderfully gooey peanut butter and caramel filling

The ultimate makeover: Prawn cocktail

Try a lighter, modern version of this ever-popular retro starter

Toffee nut squares

These sticky, biscuity squares are a popular coffee morning choice