Baking

Also popular in Lancashire, a proper sticky Yorkshire parkin is made with treacle and is traditionally eaten on ‘Parkin Sunday’ in November

This glorious autumnal tart incorporates many of the foods that have been associated with the festival of Halloween and its predecessors for centuries: apples, honey, walnuts and hazelnuts

This cake makes a great dessert with a dollop of whipped cream and a little glass of sauternes on the side

Take a pack of cookies and turn them into these spooky Halloween treats

As this zingy pud – sometimes known as lemon magic or lemon surprise – bakes, the batter separates into a soft sponge and creamy sauce. Blackberries add an extra autumnal dimension

Pep up a packet of store-bought croissants with all the best bits of a sticky baklava.

Slices of this loaf cake are lovely served warm with Greek yogurt for a quick pud, but equally good cold with a cuppa

The treacle adds a lovely warming toffee-like flavour to these puffy, light scones studded with pieces of sticky dried fig.

There’s a beauty in the simplicity of this very traditional British cake, which has a characteristic crack that forms along the top as it bakes. Where a classic sponge has equal quantities by weight of eggs, butter, flour and sugar, the Madeira has a slightly higher proportion of flour and therefore a firmer texture.