This is a muffin recipe that we lightly adapted from Leanne Kitchen’s book The Baker (sadly out of of print but still available on Amazon as a used book). It has an excellent crumb texture. Eat them while they are still warm with a salty rasher. If you have any left over, slice and toast them the next day. If you don’t use salted butter, add a small pinch of salt to offset the sugar.
Tips on baking without wheat for people on gluten-free diets and for coeliacs who don’t want to live without bread.
The Victoria Sponge Cake is a classic recipe most recently made famous by Mary Berry. It is based on a pound cake recipe, that is a cake that is made with a ratio of a pound of sugar, a pound of flour, a pound of butter and a pound of eggs where you use equal amounts of each of the key ingredients. Here’s how to make it successfully.