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Into the future
Elizabeth II HAS REIGNED in a world moving swiftly through political shifts, cultural change and technological advances. Traditional institutions of law, religion and politics have suffered loss of ...
Elizabeth II (1952 - )
Princess Elizabeth Alexandra Mary was born at 17 Bruton Street, London on 21 April 1926. A happy childhood was spent with her parents, the Duke and Duchess of York, and younger sister Margaret Rose. ...
Edward VIII and George VI (1936 - 1952)
Edward VIII (1936) Edward, Prince of Wales, eldest son of George V and Queen Mary, was known to the family as 'David'. Charming and informal, he was a popular prince, touring Britain and the empire, ...
George V (1910 - 1936)
Edward vii's eldest son Albert died at the age of 28, and so it was his second son, George, who followed him as king. George had learned the navy's traditions of duty and. Blue-eyed, blunt, and ...
House of Windsor
When Queen Victoria died in 1901, she left three generations of heirs. They, it was expected, would reign as monarchs of the House of Saxe-Coburg-Gotha. In fact, the name survived only 16 years. In ...
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Apricot and ginger cakeA truly sumptuous cake, baked on Fortnum’s very own Apollo’s Muse cake, laden with dried fruit, apricots and stem ginger. A generous slug of Fortnum’s finest cognac gives a lovely moist texture and makes a truly magnificent treat. Delicious eaten on its own or with a slice of crumbly Wensleydale cheese.
Gingerbread with prunes and aleThis firm cake has a pleasing spicy warmth due to the combination of two spices, ginger and cinnamon. The stout, the Fortnum’s tea, the treacle and the dark muscovado sugar all deepen the flavour, while the prunes and nuggets of stem ginger provide a fruity presence. Store in an airtight container for up to 5 days.
Honey and lavender loaf cakeInfusing the sugar with lavender sprigs and using Fortnum’s delicious thickset lavender honey gives this cake a lovely moist crumb and delicate flavour. It makes the perfect accompaniment to afternoon tea.
Citrus syrup sponge loaf cakeThis simple sponge is enhanced with orange and lemon zest. It becomes beautifully moist when you pour over the orange and lemon syrup while the cake is still warm.
Cooking with teaThe partnership of tea and food dates back to ancient China, where tea was often used in savoury dishes. One such recipe involved adding the leaves to the fire when cooking duck, which infused a wonderful smoked seasoning in the meat. The Chinese would also stuff tea leaves inside fish, just as we do with lemon and herbs, before steaming, which similarly created a delicate aromatic flavor.
Honey, sultana and pecan tea breadThis is a moist and crumbly tea bread enriched with honey, mixed spice and the aromatic flavours of Earl Grey, one of Fortnum’s finest teas. This cake will become firmer with time and stores well for up to five days in an airtight container.
Tea cakesThis enriched dough made with butter, milk, eggs and a little sugar gives these fruity buns a moreish soft texture. Resist adding any more flour when you are kneading the ingredients together; it should be soft and sticky. Bakers follow the rule “The wetter the better”. Enjoy as they are or toasted and spread with butter, jam or a fruit curd.
Citrus eccles cakesDespite being called cakes, there is not a crumb of sponge in sight here. These crisp puff pastry treats hail from Eccles in Lancashire and encase a treasure chest of currants, candied peel, orange zest and spices.
Date and walnut loafThis loaf has a rich dark character with a zesty edge, due to the addition of the orange. Finish with a sprinkling of Demerara sugar and some chopped walnuts to decorate.