My Favourite Autumn Recipes

Updated: Jan 31

Hello everyone!

Welcome back to my blog. I hope you are all keeping well and enjoyed my latest post, the last in my ESB Bake Off series with a recipe for Mini Syrup Sponges. If you would like to read the full series and haven’t had a chance yet, you can catch up here!

During the first weeks of autumn, I have been sharing with you on Instagram the recipes I can’t live without as the evenings get darker and longer. It is the beginning of the baking season as we cosy up and create warm and inviting smells in the kitchen to waft throughout the house. There are a number of bakes I always turn to that are the perfect pudding for Sunday lunch or a comforting bake to make you feel that all is well with the world so I thought I would compile my list of favourites here on my blog!

Each recipe has a potted method with just the basics, and then I have linked to my original posts or website pages for you to read the details of how to make each bake.

To accompany this post, here is my ukulele cover of ‘Happy Talk’ from South Pacific to bring some sunshine to dark evenings!

Without further ado. here are my favourite autumn recipes…



The perfect pudding for Sunday lunch – full of the fruits of the season!

Read the full recipe by clicking here.


Start by making the pastry. Sieve 175g plain flour into a mixing bowl and add 75g cold butter, cut into cubes. Rub together with the tips of your fingers until the mixture becomes like breadcrumbs in texture. Add enough cold water and mix with a fork until it comes together into a ball. Flatten, wrap in greaseproof paper and chill in the fridge for 30 minutes. While the pastry chills, prepare the filling by peeling 3 large Bramley apples, slicing them finely and placing in a bowl. Add 200g blackberries and stir gently together with 3 tbsp. caster sugar until the fruit is well combined. Preheat the oven to 180’C before rolling the pastry out into a rough circle shape. Put the fruit filling in the centre and bring the pastry roughly up around it until it makes the shape of a volcano so you can still see the fruit in the centre. Brush the pastry with a beaten egg wash and sprinkle over 2 tbsp. demerara sugar. Bake for 30 minutes until the fruit is soft and the pastry is a beautiful golden brown. Serve with your choice of cream.


A sweet and spicy bun – the ideal brunch for cold weekend mornings!

Read the full recipe by clicking here.


Make the dough by putting 450g strong while bread flour, 7g each of fast action dry yeast and fine sea salt into a large mixing bowl. Make a well in the centre. Mix a beaten egg with 2 tbsp. set honey and 225ml lukewarm full fat milk, stir together until well combined and pour into the well you created. Mix until it all comes together as a very soft and sticky dough. Knead by hand for 10 minutes until stretchy and smooth, then return to the bowl, and leave to rise until doubled in size. After it has risen, knock it back and stretch out into a 25 x 30cm rectangle. For the filling combine 140g each of set honey, butter and soft brown sugar with 1 tbsp. ground cinnamon and beat well until slightly fluffy. Add about 50ml double cream until the mix becomes looser.

Spread a third of the mixture over the dough and sprinkle over 50g of cut up pieces of walnut. Carefully roll up the dough like a swiss roll, pinch along the seam and slice into 12 equal pieces. Spoon the remaining filling into a large baking tin and place the rolls on top, cut side up. Leave to prove covered with a tea towel for a further 45 minutes until well risen. Bake in a preheated 180’C oven for 25 minutes until the buns are golden and the filling is bubbling. Carefully turn out on another baking tray while still hot, sprinkling with extra walnuts and serve with a steaming cup of coffee.


A hearty loaf, full of seedy goodness, and delicious with a steaming bowl of soup!

Read the full recipe by clicking here.


Make the bread dough by putting 400g strong wholemeal bread flour, 100g strong white bread flour, 10g each salt and instant yeast in a large mixing bowl. Add 2 tbsps. of black treacle and 340ml cool water until it comes together as a sticky dough. Tip out on a floured surface and knead for 10 minutes. Slowly add in 250g mixed seeds until they are well distributed throughout the dough. Leave to rise for up to 2 hours until doubled in size. When risen, knock it back and shape into a rough oval. Place on a baking tray lined with greaseproof paper, brush with warm water and sprinkle with 20g each of sesame and poppy seeds. Slash with a sharp knife, prove for another hour before baking for 30 minutes in a 230’C preheated oven until it sounds hollow when you tap the base. Leave it to cool on a wire rack and enjoy with lashings of butter.


A twist on an American classic – with a biscuit base!

Read the full recipe by clicking here.


Prepare the biscuit base by putting 175g digestive biscuits in a tightly sealed sandwich bag and bashing with a rolling pin. Melt 75g butter in a small saucepan. Add the biscuit crumbs to the melted butter and mix until they are evenly coated, then tip into a flan dish. Press to cover the base in an even layer and chill for 30 minutes while you make the filling.

Peel and de-seed a small pumpkin and cut into inch sized chunks. Melt 50g butter in a large saucepan, then adds the chunks and stir to coat with butter. Cover with a lid and cook on a low heat until it has softened. When cooked, remove the heat, and use a hand blender to create a smooth puree. Add 50g demerara sugar, 1/2 tsp. ground cinnamon, 1 tsp nutmeg and 140ml single cream, and stir. Taste for sweetness, before adding 50g sultanas and 2 beaten eggs and giving the mix a final stir. Pour over the biscuit base then bake for 30 – 40 minutes until the filling is set and golden brown. Leave to cool for 5 minutes before serving with a splash of single cream!

Thank you for popping by my blog today. I hope you enjoyed reading through my favourite autumn recipes. What are your favourite recipes to bake during the darkest time of the year? I am always looking out for new ones to try!

See you next time for another tuneful post, but in the meantime,

Happy Baking!

English Singing Baker x

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