What’s hot for 2019
LONG-HAUL holidays will rocket in popularity next year, according to Thomas Cook’s predictions. It expects more families than ever to venture further afield for their summer hols. And Tunisia will continue to attract Brits, it reckons. Eco-conscious travel will also take off in 2019, with more awareness of the effect of plastic nasties on the environment. IT is the perfect time for a fat slice of cake, when the outer chill requires extra warmth. Britain has a treasure trove of traditional cakes, which are at their best enjoyed in these tea rooms.
Moggy cake Yorkshire
Traditional Yorkshire moggy cake is a bit like a parkin, which in turn is a variety of gingerbread, made with ginger and treacle.
It is an unpretentious, heart-warming type of cake, good if you are off to work down t’pit. WHERE AND WHY: The Dale Head Farm Tea Garden in Rosedale in the North York Moors is a specialist in moggy, along with funeral biscuits and courting cake. And there are plenty of opportunities for a good walk in the National Park before or after. See daleheadfarmteagarden.co.uk.
Carrot cake Leicestershire
The original carrot cake dates way back to when sugar was not readily available, so carrots were used instead for their sweetness.
It had a bit of a revival during the rationing of the Second World War and then became truly popular in the 1960s when people started to frost it with cream cheese icing. WHERE AND WHY: Huge slabs are served in the Mountain Restaurant at J and L Garden Centre in Melton Mowbray, a market town more famous for its pork pies. And Stilton country is not far away, too. See jandl.site.
Welsh cakes Conwy
These griddle cakes, also called bakestones, are studded with currants, dusted with sugar and a pinch of salt, and best eaten while still warm.
They are not unlike fruit scones, but flatter, and are often on menus along with bara brith, a Welsh fruit loaf. WHERE AND WHY: The spectacularly pretty Tu Hwnt I’r Bont Tearoom is situated on the banks of the River Conwy in the stunning market town of Llanrwst, gateway to Snowdonia. A perfect pit-stop after a mountain hike. See tuhwntirbont.co.uk.
Lardy cake Gloucestershire
Various southern counties claim to be the source of what is also known as lardy bread, or dough cake. It is a traditional form of layered bread spiced with dried fruit that contains lard as well as butter, so it makes good winter fuel. WHERE AND WHY: Hobbs House Bakery has shops around Bristol and Gloucestershire. But particularly worth seeking out for its lardy cake is the Nailsworth branch at the heart of Cotswold foodie country, with its open-plan kitchen, sheltered terrace and café on the first floor. See hobbshousebakery.co.uk.
Battenberg Pembroke
It does not sound very British – it is thought to have been invented in 1884 for the royal wedding between one of Queen Victoria’s granddaughters and Prince Louis of Battenberg – who changed his name to Mountbatten.
The pink and yellow sponge, marzipan covering and chequered pattern are its signature features, making it tricky to assemble, so it is not often homemade. WHERE AND WHY: The Welsh Bakery by the river in Haverfordwest does a decent one. The county town of Pembrokeshire has a castle but to earn yourself a slice, you should probably walk some of the Pembrokeshire coastal path first. See facebook.com/welshbakery.
Chelsea buns Cambridge
First made by an 18th century tea shop called the Bun House in Chelsea, the Chelsea bun was popular with royals, particularly King George III.
The rich yeast dough is spiced with nutmeg, mixed spice and currants, rolled into a square spiral, and finished with a sugar glaze. WHERE AND WHY: These days the most famous Chelsea bun house is no longer in London but Fitzbillies in Cambridge. The bakery and teahouse dates back to the 1920s, with a clientele that is a mix of tourists, absent-minded