AN ARTISANAL BRITISH BAKERY IN SHANGHAI

Recipes

Here at The British Kitchen HQ we are obsessed with trying out new recipes and ideas. In our bakery we love to experiment with new ingredient combinations and cooking techniques that can lead to original dishes that remain distinctive to our British roots. Flavor has always and will always remain the key driving force behind all the food that we make to what we do so we only work with the best ingredients Shanghai has to offer.

You can find a number of our favorite recipes here on our website and have also had a number of our recipes published in the Shanghai press including That’s Shanghai, Timeout Shanghai. Online publications include What’s Cookin Shanghai, and the popular cooking app Side Chef.

If there is a recipe you’d like to see from us, then please do get in contact with us and let us know.

RECIPES AND WHAT WE'VE BEEN COOKING

  • Dark-Chocolate-Truffles-recipe-770

    Dark Chocolate Truffles Recipe

    Rich and silky smooth and devilishly more-ish, this dark chocolate truffles recipe makes a fantastic Christmas gifts for family and friends, or a little treat for oneself of course! Although making them is beautifully simple, success lies is making sure you use the best chocolate you can get your hands on. I like to use Callebaut dark chocolate from Belgium – it works particularly well and if you buy it in bulk it won’t break the Christmas piggy bank.

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  • British-Christmas-Pudding-recipe-770

    British Christmas Pudding Recipe

    A good Christmas pudding recipe should never be tampered with although given the difficulty of obtaining certain ingredients in Shanghai I think in this case exceptions can be made. A traditional ‘pud’ uses suet however butter offers an acceptable substitute. Candied peel is also quite difficult to source, so I would suggest trying dried kumquats which are available at most dried fruit shops. In addition, pudding basins are also quite tricky and expensive to buy, however a glazed ceramic plant pot will do the job just as well!

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  • Cranberry-oatmeal-bars-with-apricot-770

    Cranberry Oatmeal Bars with Apricots

    Based on a childhood favorite, these Cranberry Oatmeal Bars offer this much needed comfort. The buttery top and base give way to a wonderfully sweet and sour fruity centre, whilst the rum and cinnamon hint that the excitement of the festive season is only weeks away. I feel a little naughty to confess that we were young, we used to call these bars ‘Fly’s Graveyards’. Despite this somewhat gruesome vision, I don’t remember it ever putting me off trying to sneak an extra portion when no one was looking!

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  • Chocolate-Coffee-cake-770

    Chocolate coffee cake with toasted almond meal

    Two words when seen together never fail to grab my attention – the first is chocolate, the second, cake. Add throw the word coffee to the mix, well, then things start to get really interesting! I’m always on a mission to find a cake that can give a decent chocolaty hit and this one delivers with one almighty wallop without a doubt.

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  • Plum-jam-recipe-with-ginger-and-cinnamon

    Plum Jam Recipe with Ginger & Cinnamon

    Walking down the streets of Shanghai at the moment, one can’t help but notice the dazzling array of deliciously ripe fruits on display. The watermelons taste sweet and refreshing and the peaches and apricots smell nectarous and honey filled. My attention though is always drawn to the plums – both sweet and tangy in flavor, and in such abundance this time, the mountainous displays in the shops never fail to impress me.

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