This fruit-enriched bread made with dried fruit, cinnamon and orange zest makes a wonderful afternoon tea loaf drizzled in icing sugar and slathered in butter.
Bring the flavours of Easter to your kitchen with Mary's moreish hot cross buns. For this recipe you will need a piping bag fitted witha fine 3mm nozzle, but if you don't have a nozzle you could use a piping bag and snip the end off.
This Cypriot cheese-filled pastry uses ground mahlepi (a Greek spice made from the ground stone of the St Lucie cherry) in the dough, giving a hint of almond flavour. Delicious with a filling of pecorino romano, halloumi and sultanas.
Welsh cakes are a traditional tea-time treat that are really easy to make. Eat them warm from the stove, or store in an airtight container for up to a week.