Recipes from ‘National Trust Book of Baking’ by Sybil Kapoor, published on 15 April (National Trust Books, £16.99).Traditionally, the sponge is unflavoured and filled with raspberry jam or lemon curd; this is a more luxurious, buttery lemon version.The house will fill with the scent of honey as you bake this.
It is from the National Trust’s Buckland Abbey in Devon. They’ve reintroduced bees to the estate, continuing the monastic tradition of keeping hives in orchards, so depending on the season, it might be infused with lime- or bramble-blossom honey.These delicious eclairs are best eaten on the day they’re made.
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