My Favourite Summer Recipes

Updated: Feb 1

Hello everyone!

Welcome back to my blog. I hope you are all keeping well and enjoyed my latest post with my top 5 recipes to make on a hob. If you haven’t had a chance yet, you can catch up with it here!

In the first week of summer, I have been sharing with you on Instagram the recipes I can’t live without over the summer season. Although it isn’t a season that shouts baking, there are a number of bakes that are a special addition to any summer BBQ or gathering and 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 cover of Summer Holiday originally sung by Cliff Richard, with my trusty yellow ukulele, to put you in the mood for summertime.

Without further ado, here are my favourite summer recipes…



A deliciously refreshing English classic!

Read the full recipe by clicking here!


Start by lining a 1 litre pudding basin with 8 slices of stale white bread,(crusts removed). Put one square in the centre and add 4 others around the edge, filling in the triangle gaps with the remaining slices, and leaving one for the lid. To make the filling, prepare 800g of your choice of a mixture of soft fruit (strawberries, red currants or raspberries all work well!) by washing and removing any stalks. Place them in a large saucepan with 75g caster sugar, but no extra water. Heat on a low heat just until the juices start to run out of the fruit, before they are mushy. Remove from the heat and pile into the prepared pudding basin, reserving a little of the liquid for when you serve. Cover the top of the pudding with the remaining slice of bread so the fruit is completely enclosed, place a small plate on top and weight with a couple of cans. Leave in the fridge overnight for all the fruit flavours to soak into the bread. The next day, when you’re ready to serve, carefully release the pudding from its basin, gently using a palette knife to make sure each side doesn’t stick, and the pudding comes out in one piece. Pour the reserved liquid over any parts of the pudding that are still white, and serve with a drizzle of double cream. Perfect on a hot summer’s day!


A crunchy homemade alternative to bought ice-cream cones!

Read the full recipe by clicking here!


Preheat the oven to 180’C and oil the handles of 2 wooden spoons, ready for moulding the snaps later. Put 55g each of butter, demerara sugar and golden syrup in a small saucepan and place on a low heat for 10 – 15 minutes until you can no longer feel grains of sugar on the base of the pan. Take the pan off the heat, leave to cool for couple of minutes before sieving in 50g plain flour and 1/2 tsp ground ginger. Finally add 1/2 tsp lemon juice and stir together well. Line a baking tray with greaseproof paper and use a teaspoon to make 4 blobs, well spaced out as the snaps spread a lot as they bake. Bake for 8 – 10 minutes until well spread and dark golden and then remove from the oven and quickly mould around the wooden spoon handle to make a cigar shape. Leave to cool and harden on a wire rack. Repeat with the rest of the mixture and eat immediately with your choice of ice-cream or store in an airtight container for up to 3 days.


A classic cake filled with strawberries and oozing jam!

Read the full recipe by clicking here!


Preheat the oven to 180’C and grease and line 2 20cm sandwich tins with greaseproof paper. In a large mixing bowl, beat together 200g each of softened butter and caster sugar with a wooden spoon until they are very light and fluffy. When they are ready, add in 4 lightly beaten eggs a little at a time until they are well combined. Sieve in 200g self raising flour and 1 tsp. baking powder and fold in with a metal spoon. Finally gently stir in 2 tbsps. of milk to make the mixture a dropping consistency. Spoon into the prepared tins and bake for 30 – 40 minutes until a skewer inserted in the centre comes out clean and the sponges are golden brown and well risen. Leave to cool on a wire rack while you whip 300ml double cream to stiff peaks and wash, hull and cut a punnet of strawberries in half. To put the cake together, put one sponge on the base of a plate or cake stand and spread on a good amount of strawberry jam, before adding the strawberries and cream and placing on the second sponge. Dust with a sprinkle of caster sugar and serve with an afternoon cup of tea!


An Italian bread which works well with any BBQ or summer meal!

Read the full recipe by clicking here!


To make the dough, put 500g strong white flour, 7g easy bake yeast and a pinch of salt into a large mixing bowl and stir together, making a well in the centre. In a measuring jug, combine 350ml lukewarm water and 2 tbsp. of olive oil and then add in two thirds to the well you made in the flour. Stir with a wooden spoon, and see if you need to add any extra liquid before you can bring it together with your hands. Knead on an oiled surface for 10 minutes until you have a smooth dough. Leave to rise for an hour or so in an oiled bowl covered with a tea towel until it has doubled in size. When it has risen, knock it back and stretch to fit a 25cm x 35cm swiss roll tin or similar sized roasting tin. Leave to prove for 20 minutes while you preheat the oven to 200’C. Before baking, use your fingertips to make indentations in the dough’s surface and sprinkle with 3 tbsps. olive oil, 1 tsp. rock salt and 3 sprigs of rosemary, finely chopped. Bake for 30 minutes until golden brown and the bread sounds hollow when you tap it underneath. Leave to cool on a wire rack, out of the tin before slicing and serving with your choice of summer salads.

Thank you for popping by my blog today.  I hope you enjoyed reading through my favourite summer recipes. What are your favourite recipes to bake during the summer months? 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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