Baking Yesteryear: The Best Recipes from the 1900s to the 1980s

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A lover of the great outdoors, she forages for seasonal ingredients – the bigger and bolder, the better – and puts her homegrown veg to good use. Abbi’s bakes aim to combine comfort and familiarity with a strong nod towards nature, and a feeling of creating something magical – bakes with a touch of fairytale! In addition to that, a complicated picture began to emerge from some of the detail regarding the new regime affecting exports of food and ingredients.

Life with four children means that, for Cristy, there always seems to be a birthday to bake for and an exciting party to plan. She describes her baking style as enchanted and pretty – bakes that conjure up a sense of childhood. Cakes are her speciality, and she draws flavour inspiration from her own Israeli heritage and from her husband’s Jamaican roots.

For example, the so-called ‘rules of origin’ (RoO) meant tariffs could be applied to exported goods depending on where they originated from – potentially causing an issue for those in the UK baking industry using third-party (brought in from outside the UK or EU) wheat for products to export to the EU. Sustainability will be an increasing focus. Both consumers and operators are consciously looking for ways to make more of what they have to get the very most out of a product,” says Stéphanie Brillouet, marketing director, Northern Europe and North America at Délifrance. Products will be subject to the restrictions if they are defined as ‘less healthy’ according to the 2004 to 2005 Nutrient Profiling Model (NPM) developed by the Food Standards Agency. Bakers of all sizes are faced with the battle against waste every day as they look to balance availability and surplus, but there are many solutions. Better planning and management often through software, for one, but also utilising tools such as the Too Good To Go app or donating to those in need. She was also awarded Star Baker in week three after her medusa-themed bread showstopper wowed the judges.

Appetite for vegan-friendly baked goods shows no sign of slowing down. Just look at the raft of new products rolling out in time for Veganuary.Predicting big hitters for the year ahead isn’t easy as we make our way out of a turbulent 12 months. However, amidst the ever-changing consumer landscape we’re seeing two camps form when it comes to 2021 bakery trends; indulgence vs health,” says Kirsty Matthews, insights & marketing manager at Macphie.

Ingredients: active dry yeast; all-purpose flour; raisins; brandy; ground cinnamon; nutmeg; ground cloves; ground ginger; butter; eggs; pecansThe reason for the move – which brings the UK into line with 80 other countries including Australia, New Zealand and Canada – is to combat neural tube defects leading to spinal conditions in babies. Ingredients: granulated sugar; all-purpose flour; candied cherries; dried figs; raisins; walnuts; light corn syrup; egg whites Subsequently, his passion for pies has evolved into a penchant for patisserie! Perfectionist Dan loves a baking challenge and will often find the hardest bake in one of his many (more than 300!) cookbooks and start there, throwing everything he’s got at creating a masterpiece. When he’s not baking, he loves to play football with his two young sons, work out in the gym, or forage for edible treats in the countryside around his home.

The first meeting of the BFTWG took place in September. By this point, the Federation of Bakers had already drafted a report with suggested amendments to the regulations, “with a particular focus on the disparity between Defra’s view and that of the EU Commission on the definition of flour as processed/unprocessed”. Defra, therefore, decided it was time to revise the rules to ensure they’re fit for purpose in the new trading environment. Tasha was awarded Star Baker in week two after her biscuits wowed the judges. Not only did she do well on the custard cream technical, but she also impressed Paul and Prue with her katsu curry biscuit illusion.The decision means folic acid will join calcium, iron, niacin and thiamine on the list of mandatory ingredients for the fortification of flour, with the implementation to be included in the Defra review. As you might expect, the announcement of the advertising ban wasn’t entirely welcomed by the food industry. Kate Halliwell, the Food and Drink Federation’s chief scientific officer, expressed her disappointment at the government’s insistence on pressing ahead with “headline chasing policies”. Nostalgic bakery goods deliver the same warm feeling and as we move into 2021 with Covid very much still on our doorsteps, is likely to be on consumers’ agendas in the coming months,” adds Michael Schofield, marketing manager at Bakels. Amos describes his bakes as a labour of love – his style is colourful and chic with keen attention to detail, and he loves exploring different flavour profiles. He compares his baking style to the converted church that he now lives in, calling both his style and home ‘traditional with a modern twist’. When the UK was part of the EU, the so-called ‘mutual recognition principle’ meant flour from the UK could be placed on the market of other EU member states, and vice versa, regardless of national rules as long as it complied with EU law. However, Brexit obviously put paid to this.