Recipes

Here are recipes featured in the Oxford Tearoom Mysteries:

Did you start baking during the pandemic? Yes, I was one of those who succumbed to the lure of the…

This cake can be made with any type whisky, although it would be best to avoid those with strong peaty,…

Tea eggs originated in China and have become a popular snack food in Chinese communities across Asia, often sold by…

MINCEMEAT This is the key ingredient to mince pies! You can buy ready-made mincemeat but it is easy to make…

(created and kindly donated by Kim McMahan Davis – Cinnamon and Sugar… and a Little Bit of Murder Blog) It’s…

TRADITIONAL APPLE STRUDEL (From APPLE STRUDEL ALIBI – Oxford Tearoom Mysteries – Book 8) INGREDIENTS: For the strudel dough*…

Many countries and cultures have their own versions of the “custard tart” – this is the classic English version! This…

This is a quintessential English dessert and this delicious recipe is courtesy of Kim Davis at Cinnamon and Sugar and…

One of the most decadent of British desserts, this delicious combination of fresh whipped cream, sticky toffee and sliced bananas,…

This is the classic Victoria Sponge Cake recipe from TILL DEATH DO US TART (Oxford Tearoom Mysteries ~ Book 4).…

I was so delighted when one of my lovely readers – the talented Kim Davis at Cinnamon and Sugar and a…

This is the home-made Velvet Cheesecake recipe from TEA WITH MILK AND MURDER (Oxford Tearoom Mysteries ~ Book 2). This…

Wow, a lovely reader made my traditional English scone recipe from A SCONE TO DIE FOR, complete with gorgeous photos…

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