Published: 06:00, 29 April 2020
| Updated: 08:02, 29 April 2020
Visits to the National Trust's recipes online have jumped by almost 900% during lockdown as people spending more time at home turn to baking.
Cheese scones have proved the most popular, with recipe downloads jumping by 3,009% compared to the same time last year.
Other popular recipes have been apple and rhubarb crumble, fruit scones and sponge cake.
Cheese scones are top of the list with more than 54,000 people visiting the page in the first four weeks of lockdown. Coming in at second place is apple and rhubarb crumble with almost 15,000 visits (an increase of 581%) and the National Trust fruit scone is in third place at almost 10,000 visits (an increase of 737%).
But more ‘complicated’ recipes have languished at the bottom, with treats like salted caramel mousse seeing a fall in visits.
Matt Drew, the trust’s head of food and beverage, said: “The lockdown seems to be rekindling our love of baking as more comforting, nostalgic recipes come out on top, with crumbles and sponges taking the place of what some may see as lighter or more contemporary bakes like lemon drizzle and chocolate orange bread twists.
“With children at home and trips out of the house for essentials only, home baking is a brilliant way of not only keeping us fed, but also having fun and creating joyful memories at a challenging time.
“While we know some ingredients are tricky to get hold of at the moment, like flour and eggs, it’s great to see so many people enjoying their time at home with some traditional baking, and what better thing can there be than the smell of freshly baked cake or scones wafting through your house.”
There has also been some regional variations with tea-soaked fruit cake popular in the Isle of Wight; Simnel cake scones in Brighton; and pork and apple sausage rolls in Bracknell.
To sample a taste of the National Trust at home during lockdown visit nationaltrust.org.uk/recipes.
Have you been baking at home? Send us your pictures for Snapshot Kent. Find out more here.
More by this authorAngela Cole
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