This traditional fruit cake is soaked in tea before baking and is filled with dried fruits.
These round pastries are filled with currants and sweetened with sugar and butter.
This buttery sponge cake has a firm texture which makes it perfect for dunking in tea.
Plain scones are filled with raisins or currants which gives them a sweet twist.
It's a different version of ginger cake which is made with oats, molasses, and ginger.