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Carving of Queen Victoria

Blackhorse Road

Wooden figure of the war god Ku-ka ili-moku

Millennium Bridge (part one)

Westminster bridge (part two)

Waterloo bridge (part four)

Grosvenor railway bridge

Fulham Broadway

St James's Park

Alabaster ‘eye idol’

Jack the Ripper walk (part eight)

Seeing the Divine

Marble statue of a tirthankara

Cuneiform tablet recording food supplies

St Paul's Cathedral (part one)

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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.