A PINCH OF ... 

This is my basic fairy cake recipe using lemon juice instead of milk and a lemon icing instead of buttercream.

Fairy cakes are smaller than cupcakes and therefore ideal for younger children.

A light and moist cake which can be served with a cup of tea or with whipped cream for a summer dessert.

This cake uses ground almonds and is topped with a creamy icing made with mascarpone and lemon curd.

A light lemon sponge cake with a crunchy lemony topping that will please the whole family.

This is a tried and trusted recipe in our house which uses real chocolate to give a moist, fudgy and chewy brownie. Easy to customise too.

This is a moist vanilla sponge cake which can be molded and iced to suit any occasion.

My grandmother's recipe, a simple sponge cake dotted with sultanas. A quick and tasty recipe that is perfect with a cup of afternoon tea

This is a simple sponge, similar to a Victoria sandwich cake with the addition of lemon zest.

A simple and basic chocolate sponge recipe from my grandmother's recipe book.

This is easy to make and tastes delicious, sliced thinly and buttered. The addition of golden syrup makes it particularly moist.

A light and moist cake made with golden syrup and lots of ginger.

My grandmother calls this an 'afternoon tea special' but I used to call these Rock Buns. Best with butter and jam.

A traditional recipe which can either be made as a cake or as a pudding served with custard.

There's nothing better than a Devon cream tea - scones, strawberry jam and dollops of clotted cream.

Afternoon tea became popular in the early 19th century and is traditionally served at around 4 o’clock in the afternoon.