Winter Baking Series: Tilly Pamment

Our Winter Baking Series continues with Tilly Pamment of Tilly’s Table! I’m such a fan of Tilly’s recipes and her absolutely gorgeous book The Plain Cake Appreciation Society (published by Murdoch Books) and her monthly baking column for Country Style magazine. Her cakes and the way she styles and shoots them always stop me in my tracks.⁠
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Thank you, Tilly, for sharing what you’re baking and loving this Winter!

Q: What’s something you’ll be baking on repeat this month? ⁠
A: Buttermilk pikelets. My mum used to make these for us for afternoon tea when I was a child, and my kids just love them too!⁠

Q: Bread or cake? ⁠
A: Cake, every time. Preferably a plain one with not too many bells and whistles!⁠

Q: The cookbook you’re using most at the moment? ⁠
A: I've been loving Eleanor Ford’s new book 'A Whisper of Cardamom'. Eleanor is a wealth of knowledge about spices, their culinary history, and their uses. It's completely fascinating.⁠

Q: It’s a cold Sunday morning, and you’ve got friends coming round for morning tea; what do you bake?
A: Strawberry Streusel Cake, from my book—it's a simple melt-and-mix number, and it is beautiful served warm with a puddle of cream or custard!

Q: What’s one ingredient you’re especially excited to bake with this winter? ⁠
A: Ginger - fresh, crystallised and powdered are all getting a good workout in my baking at the moment! It's not a flavour I used to love, but I find myself gravitating towards it more and more these days, especially when it is cold.

Click here for Tilly's delicious Strawberry Streusel Cake recipe from her book The Plain Cake Appreciation Society.