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Scones, buns, oatcakes and baps: the secrets to British baking, and how climate and trade make it different from north to south Food historian Regula Ysewijn explains how the climate affects what the British bake – flour in the north is made from oats and barley, and in the south wheat Trade brought the north sugar, currants, rum and sherry, used to bake things like Dundee cake, while the Cornish traded tin for saffron that they baked in cakes

United kingdomRegula ysewijnWheat fromஒன்றுபட்டது கிஂக்டம்கோதுமை இருந்து