reference: wells-1890

Now made as a medium to low bake biscuit of coarse wheat flour with salt and sugar typically 2¾ins diameter x 3/16ins thick, impressed with indented dots. Some ...

Tray-bake sponge cake with currants.

Very low bake white wheatflour biscuits, slightly raised with yeast, unsweetened and lightly salted, typically 3ins diameter and ¼ins thick with prick-marks all...

Old term for wedding cake, known at least since around 1550.

Congress, or Congress Curd, tarts are pastry cases filled with a confection containing ground almonds, or, occasionally, other ground material such as ground ri...

Now a semi-sweet medium-to-high bake biscuit of sweetened and salted coarse wholemeal wheat flour. Typically 2¾ins diameter x ¼ins thick, impressed with two rin...

Semi-dense plain sponge cake with a small admixture of lemon, usually formed as a slab.

Pastry prepared from alternating layers of fat and dough; upon baking steam accumulates between the dough layers and causes them to expand, forming large spaces...

Suggared saffron buns associated with Lowestoft. Known only from news reports of 2017 explaining their origin in the 1950s. See Tea-Treat Buns, saffron...

Rich, soft, cinnamon flavoured biscuits.

Thin, circular (c3ins) sweet biscuit, usually with a slightly scalloped edge and incised decoration. Medium bake. Made from white wheatflour with a small admixt...

Plain, slightly sweetened, slightly raised, white wheatflour biscuits. c¼ ins thick.

An enriched small bread-cake. More-or-less identical to the product generally known in England as 'teacakes' before the Fruited Teacake became universal.