This September, welcoming a new batch of students from around the UK – and a new judge to The Great British Bake Off tent (hello, Nigella!) – has got us thinking about regional cakes and bakes! We're also thinking about the rising cost of living and how we can continue to indulge in our favourites without breaking the bank.
We'll dig into:
- UK regional bakes and where to find them
- Which region spends the most on cakes and bakes
- Our favourite cakes and bakes.
Which regional treats do we love or loaf? And which ones will save us some dough?
Old recipes, new audiences
Here in the UK, we've loved our baked goods for hundreds of years and have recently seen a rise in artisan bakeries offering delicious delicacies that people are more than willing to queue for.
"In the aftermath of the pandemic, artisan bakeries are going through a bake-off renaissance" comments Dr Derek Watson, Associate Professor.
"National lockdowns fostered, initially by Gen Z and millennials, consumer interest in home baking, a relaxed ‘Central Perk’ coffee culture and an appetite for craft bakers. This is evidenced by a 2,500 growth in new bakery businesses since 2021, an increase of 17%. Elevating independent bakeries as the fastest-growing out-of-home food sector in the UK."
With costs rising for both businesses and customers, a sweet treat is often becoming just that: a treat, for a special occasion.
"The artisan bakery business model is costly, sourcing ingredients free from preservatives means reduced shelf life, lost efficiency in not integrating equipment and technology for faster production and facing higher production costs due to restricted product runs. Products are superior, but can cost substantially more than supermarket mass batched products."
Cake, coffee, and a catch-up
With a 17% rise in artisan bakeries on the high street in recent years, it's fair to say that the way we socialise might have shifted post-pandemic. Coffee shop culture has risen in popularity, particularly as a meeting place – maybe even instead of the local pub?
At least when we're going for our coffee and catch ups, we have a good range of regional bakes to choose from!
UK regional bakes and where to find them
Skip to:
- North-east
- Yorkshire and Humber
- East Midlands
- North-west
- Scotland
- Northern Ireland
- Wales
- West Midlands
- South-east
- South-west.
North-east
The pink slice
Up first is our very own pink slice! This Wearside treat consists of raspberry jam (although other flavours can be used) sandwiched between two slices of shortbread, topped with a distinctive sugary pink icing.
It appears we can trace the pink slice back to a ‘Rich Jam Cake’ recipe found in the 1923 Be-Ro recipe book(opens in new tab). Local author Glenda Young attempted the recipe on her Flaming Nora blog(opens in new tab) as part of research for her next book and declared the results ‘gorgeous’ (even though the century-old recipe is missing the now-familiar pink icing!).
You can pick up a pink slice at:
- Müller Swiss Bakers – 4.6 on Google Reviews
- Fausto Coffee – 4.3 on Tripadvisor
- Penshaw Tea Rooms – 4.7 on Tripadvisor
- McCoy’s Deli – 4.5 on Google Reviews.
Singing hinnies
This Northumbrian classic could be mistaken for a fruit scone given its shape, colour, and abundance of juicy currants, but a singing hinnie has its own tuneful definition! The ‘singing’ part of the name comes from the sizzling noise of the fat (equal parts lard and butter) cooking on a hot griddle, while ‘hinnie’ (or ‘hinny’) is a term of endearment from the north-east (an alternative to ‘pet’ if you need one!).
- According to Newcastle Eats(opens in new tab), you can find singing hinnies at the aptly named Hinnies restaurant in Whitley Bay, which has a rating of 4.4 on Tripadvisor.
Yorkshire and Humber
Parkin
Parkin is a ginger cake made from oats, black treacle or molasses, and spices. This comforting treat is traditionally eaten around Guy Fawkes Night, and is celebrated alongside other traditional local food on Yorkshire Day (1 August).
As parkin is a seasonal cake, it may not be available all year round. Keep an eye out for it at:
- Bettys Cafe Tearooms (York) – 4.4 on Tripadvisor
- Botham’s of Whitby – 4.5 on Tripadvisor.
Parkin is also popular in the neighbouring county of Lancashire and in fact may have its own distinctive recipe, where golden syrup is used instead of treacle.
Fat Rascal
Resembling both a scone and a rock cake, the Fat Rascal can be traced back to 19th Century – a Charles Dickens story(opens in new tab) references ‘fat rascals’ in relation to our old pals, singing hinnies!
Bettys Cafe Tearooms have been serving their version of Fat Rascals since 1983 and own the registered trademark for the name. Their recipe includes “currants and candied citrus, topped with cherries and their famous almond cheeky grin”.
You can find a Fat Rascal at:
- Bettys Cafe Tearooms (Various locations in Yorkshire) – 4.4 on Tripadvisor.
East Midlands
Bakewell tart
The famous Bakewell tart is known for its buttery, crumbly short crust pastry, filled with sweet frangipane and jam (usually raspberry), topped with sugary icing. Some Bakewell tarts even come with a cute glacé cherry on top.
The tart may be a variant of the earlier dessert, Bakewell pudding, whose origins may go back to the 19th Century(opens in new tab). The story goes that a certain Mrs Greaves, who was the landlady of the White Horse Inn in Derbyshire, instructed her cook to make jam tarts, who then mixed the ingredients incorrectly and thus the Bakewell pudding was born. There are many plot holes in this origin story (including the White Horse Inn having been demolished years before this incident supposedly took place), but it’s a nice tale!
- The Bakewell Tart Shop in Derbyshire – 4.1 on Tripadvisor – is considered the “homeplace of the Bakewell Tart” and has been selling Bakewell tarts for over 100 years.
Plum bread
Also known as Lincolnshire plum bread, this fruity, lightly spiced loaf is packed with dried currants and sultanas – no actual plums in sight!
The Lincolnshire Plumbread Company(opens in new tab) tells the story of Myra Pocklington, who would deliver her plum bread to the workers on her family farm in the 1930s. The Company still uses Myra’s recipe today and has even developed it to create a luxury version. They also have a story about a Mr Slater Eyre, who created a version of plum bread around 1834.
- Find plum bread at Myers Bakery (4.3 on Tripadvisor) and Pocklington’s Bakery (4.2 on Google Reviews).
North-west
Eccles cake
Part of Lancashire history, this popular bake is made of flaky, buttery puff pastry filled with sweetened and spiced currants. The pastry is then sealed and slashed and topped with brown sugar which caramelises when baked. They’re often eaten alongside a wedge of creamy Lancashire cheese.
The cake gets its name from the town of Eccles (now part of Greater Manchester). There’s no definitive source of their origin, with them being mentioned in some stories as being banned by Oliver Cromwell in 1650. According to Atlas Obscura, James Birch is credited as being the first to sell the cakes commercially in 1793, cementing them in the history of the town. They were even recorded as having been exported across the Atlantic as early as 1818.
- Eccles cakes are sold widely in supermarkets across the country but if you’re looking for a local baker, try Williams Handbaked which has a rating of 4.4 on Google Reviews.
Manchester tart
A traditional Manchester tart consists of a shortcrust pastry case spread with raspberry jam, filled with custard, and topped with desiccated coconut and a glacé cherry. A popular variation adds a layer of thinly sliced banana between the jam and the custard.
Its origins can be traced back to an older dish called the Manchester pudding, which was popular because of its working-class roots and cheap staple ingredients like breadcrumbs, milk, eggs and sugar. Its evolution into the modern version made it a popular recipe for school canteens as it could easily be made in large quantities for a relatively low cost.
Indulge in your own slice of Manchester tart at:
- Libby’s Bread and Wine (Marple Bridge) – 4.2 on Google Reviews
- Robinsons Artisan Family Bakery (Failsworth) – 4.4 on Google Reviews.
Scotland
Dundee cake
This rich fruit cake has varying fillings but is almost always topped with blanched almonds.
This bake is thought to have existed since at least 16th century. Rumour has it that it was originally made for Mary, Queen of Scots as she didn’t like glacé cherries, which were used in most fruit cakes at the time, but many believe this is a myth. However, it’s well documented that a lot of the ingredients can be credited to Dundee’s history as a trading port, giving it access to Seville oranges, Spanish almonds and sultanas.
Local bakeries offering Dundee cake include:
- Clark’s Bakery (Dundee) – 4.5 on Google Reviews
- Nevis Bakery (Fort William) – 4.5 on Google Reviews.
Ecclefechan tart
Sometimes referred to as an “Ecclefechan Butter Tart” due to its similarity to a Canadian butter tart, this is a rich, caramel flavoured shortcrust tart. It’s filled with butter, brown sugar, eggs, dried fruit, walnuts, lemon, and warming spices.
It’s named after the village in Dumfries and Galloway where it’s sold by local bakeries and has become a draw for visitors. There isn’t much documented history as to the origin of the tarts or how they became so ubiquitous with the village. There are numerous similar recipes dating from the early 18th century but, based on National Trust for Scotland’s post on sugar and spice, the ingredients used in the modern form of the tart were likely unavailable to ordinary Scots until the 19th century.
- Although there’re no specifically recognised places that are famed for their Ecclefechan tarts, various local bakeries sell them in the village itself as a minor tourist attraction.
Northern Ireland
Fifteens
This ‘no-bake traybake’ combines – you guessed it – 15 crushed digestive biscuits, 15 chopped marshmallows, and 15 glacé cherries with condensed milk. The mixture is then either rolled into a log and coated in desiccated coconut or pressed into a tin and cut into squares once chilled.
According to Go-to-Ireland.com’s post on fifteens(opens in new tab), they’re a relatively modern thing, emerging during the mid-20th century (estimated to be somewhere between the 50s and 70s). Unlike other traditional Northern Irish bakes, fifteens don’t have any specific historical or religious connection but are rooted in practicality.
- Get yourself a portion of fifteens from Holmes Delicatessen (Portadown) – 5* on Google Reviews.
Veda bread
Veda bread is a small, soft, caramel-coloured malt loaf. It has a sweet, malty, slightly nutty flavour and is usually eaten plain with butter, or toasted with cheese, jam, or marmalade. It’s usually eaten as a snack.
There're a few stories of its origins, with none of them being universally accepted. The romantic version is that a farmer’s housekeeper used damp wheat that had sprouted (producing malted flour) by accident. A more realistic theory covered on Go-to-Ireland.com’s post on veda bread(opens in new tab) is that it was made in a Scottish brewery in 1904. Either way, it appears to have originated in Scotland and was taken to Northern Ireland by Ulster-Scots settlers and is now nearly exclusively produced and eaten in Northern Ireland.
- A few brands, like Ormo, Sunblest, and Irwin’s dominate the supermarket shelves – find some at Irwin’s Bakery (Craigavon) (4.3 on Google Reviews).
Wales
Welsh cake
These are small, round cakes made from flour, butter and/or lard, sugar, egg, and currants or sultanas, often with a hint of mixed spice, dusted in caster sugar after cooking. They’re know by various names in Welsh, and in English as “bakestones” or “griddle cakes”. The distinguishing feature of a Welsh cake is that it must be griddle-cooked rather than baked in an oven.
As the name suggests, Welsh cakes are a traditional Welsh bake and are often enjoyed during St David’s Day celebrations. But you can enjoy one any time of year – find one at:
- Fabulous Welshcakes (Cardiff) – 4.8 on Google Reviews
- Cardiff Bakestones (Cardiff) – 4.6 on Google Reviews
- Becws Islyn Bakery (Pwllheli) – 4.6 on Google Reviews
- Tan-Y-Castell (Narberth) – 4.4 on Google Reviews.
Bara brith
Bara brith (‘speckled bread’) is a traditional Welsh fruit loaf, lightly spiced and bursting with dried fruits. The fruit is soaked overnight in hot, strong tea before baking, to give it a comforting malty flavour.
According to Conwy Valley Getaway(opens in new tab), bara brith has been around since the 19th Century, when bakers would take their leftover bread dough and add fruits and spices to create a new treat. Visit Wales(opens in new tab) tells us that the original recipe was a yeasted bread, but the more cake-like version is what is more widely served today. Find yourself a loaf of bara brith at:
- Tan-Y-Castell – 4.4 on Google reviews
- Welsh Cottage Cakes – 4.0 on Google reviews.
West Midlands
Shrewsbury cake
The Shrewsbury cake (also known as a Shrewsbury biscuit) is a flat, buttery bake, often containing dried fruit and flavoured with lemon zest.
Shrewsbury cakes have been around for several hundred years, having been mentioned in books from the 17th and 18th centuries. Apparently, playwright William Congreve mentioned Shrewsbury cakes in his play The Way of the World in 1700 as a simile: "Why, brother Wilfull of Salop, you may be as short as a Shrewsbury cake, if you please. But I tell you 'tis not modish to know relations in town".”
Shrewsbury cakes are hard to find, but you can occasionally find them at:
- Appleyards delicatessen – 4.5 on Google reviews
- Daisy & Tilly's Shop on the Hill – 4.6 on Google reviews.
Coventry Godcake
The Coventry Godcake is a triangular-shaped puff pastry parcel filled with sweet mincemeat and topped with sprinkles of sugar – think of an apple turnover crossed with a mince pie.
According to Visit Coventry(opens in new tab), these puff pastry treats can be traced back to the 19th Century and are traditionally given by godparents to their godchildren (hence the ‘God’ in the Godcake). They’re also shared at Easter time and during other religious celebrations (the three sides of the triangle representing the Holy Trinity).
You may be able to find Godcakes at:
- Coventry Transport Museum – 4.7 on Tripadvisor
- Cog’s Bar & Kitchen at Hotel Indigo – 4.6 on Tripadvisor.
South-east
Maids of honour tart
Maids of honour tarts are made of puff pastry filled with sweetened cheese curds. You could mix things up by adding jam or nutmeg for a varied flavour, but the plain version is more traditional.
These tarts have a long history, apparently dating back to the days of King Henry VIII! The tale told by The Original Maids of Honour shop and tearoom(opens in new tab) is that, “Henry VIII was the first to use its name when he met Ann Boleyn and other Maids of Honour at his Royal Household of Richmond Palace eating the cakes from a silver dish...Tasting one for himself, the King was so delighted by its ‘melt-in-the-mouth’ sensation that he confiscated the recipe, to be kept secret in a locked iron box at Richmond Palace, declaring that the tarts should only be made for Royal Court.”
- Check out The Original Maids of Honour to try one of these tarts – 4.0 on Tripadvisor.
Chelsea bun
A Chelsea bun is made from a yeast dough, enriched with egg and flavoured with lemon peel and cinnamon or mixed spice. It’s then smeared with butter, brown sugar, and currants before baking. While still hot, they’re traditionally glazed with sugar syrup, but commercially made buns are often iced.
The bun appears to have originated in the early 18th century and Georgian society, when the Bun House in Chelsea (a bakery frequented by Hanoverian royalty) would sell huge amounts of pastries and buns. Today, you can get hold of a Chelsea bun at:
- Fitzbillies (Cambridge) – 4.1 on Google Reviews
- The Flour Station – 4.1 on Google Reviews.
South-west
Hevva cake
This simple bake (also known as ‘heavy cake’) is made from flour, lard, milk, currants, salt, ginger, and cinnamon. They have a unique texture that falls somewhere between cake and shortbread, with a distinct, patterned appearance.
The name comes from the pilchard fishing industry that was native to Cornwall in the 17th and 18th centuries. The name comes from the “huers” who would keep watch on the clifftops for shoals of fish. When they spotted one they would shout “hevva!” to the fisherman, who would run for their boats. The pattern on the top may reference the nets that the fisherman would use to catch the fish.
You can find hevva cake in local bakeries, including:
- Prima Bakeries (Redruth) – 4.7 on Google Reviews
- Portreath Bakery (Portreath) – 4.3 on Google Reviews
- Warrens Bakery (Penzance) – 4.3 on Google Reviews.
Bath bun
Traditionally, the Bath bun is sweet, not too dissimilar in appearance to a bread bun, and made from a yeast dough enriched with milk. They’re then topped with a sprinkling of crushed sugar and often with dried fruit and candied peel too.
The creation of the bun is credited to William Oliver, a British physician who created it for his patients, and it soon became a staple in the bakeries and tea rooms of the area. It’s even reported that during the Great Exhibition in London in 1851, almost a million were produced and consumed over six months.
Enjoy a Bath bun today at:
- Sally Lunns (Bath) – 4.4 on Google Reviews
- The Bath Bun Teashoppe (Bath) – 4.2 on Google Reviews.
Regional rivalries
Although we're all probably united in our national love of cakes and bakes, its clear we're all different in our local favourites. One person’s pink slice is another person’s Manchester tart!
Why is it that people can become so fiercely divided over what appears to be on the surface quite innocuous?
Dr Rebecca Owens, Head of School of Psychology, delves into some of the psychological processes behind this.
"We are hardwired to identify our in-groups and out-groups. If we think about the environment we evolved in – small groups of people ranging from around 50-200 – people from other tribes were one of the biggest threats to our survival. Over generations, we ended up with a blueprint that helps us identify whether someone is ‘one of us’ or not.
If you show someone a pink slice and they've never seen one before, or they call it something else, you know they're not exactly local! Likewise, they might show you a cake from their hometown – as delicious as it may be, it may be new and unfamiliar, you may be sceptical and wary."
On the rise of artisan bakeries we've seen in recent years, Dr Owens reflects on how this is potentially linked to growing societal awareness around healthy eating, good quality ingredients and processed foods.
"In the 20th century, there was still a good rationale for highly processed and convenient foods – they are often cheap and filling. But in the 21st century, people are more wary and conscious of the ingredients in what they consume. The rise of artisanal bakeries perhaps reflects this – we can ‘see’ what we are consuming more easily, there are fewer ingredients and preservatives, there are healthier ways of including the sugar and fat that we crave – the return of the dreaded dried fruit and nuts for example!"
Which region spends the most on cakes and bakes?
2024 government data on family food and drink purchases shows the average spend per person per week on ‘cakes, buns and pastries’.
Which region will be cream(cake) of the crop when it comes to their love of bakes?
Our (personal) favourite cakes
We surveyed our staff (cue the Family Fortunes theme tune!) to see how many of these regional cakes they'd heard of and which ones they'd enjoyed tucking into before.
In a mouthwatering final, the much beloved Bakewell tart from the East Midlands came out on top, with 99% of staff recognising it.
Our personal best pick, the pink slice, came in joint second alongside north-west favourite, the Eccles cake.
Extra helpings
We also asked staff if we're missing any of their favourites, and it generated lots of childhood nostalgia (school dinners, anyone?) and even more recommendations to try.
They reminded us about:
- Yorkshire curd tart
- Sly cake
- Kendal mint cake
- Eve's pudding.
Perhaps you have your own favourite to add to the list?