British baking is a noble pursuit, really. It's all about precision, patience, and the right amount of pomp and circumstance. You can't just slop a bit of batter onto a plate and call it a day, no, no, no. That's not British baking.
First, you must start with the finest ingredients: fresh eggs from the rolling hills of the Cotswolds, rich butter from the dairy farms of the countryside, and the finest flour money can buy.
Then comes the careful measuring out of ingredients, the gentle creaming of butter and sugar, and the precise temperature control of the oven.
It's not just about the end product, either - oh no, it's about the process, the ritual, the tradition. The delicate dance of mixing, the gentle folding, the careful placing in the oven.
And, of course, the presentation. Oh, the presentation! A sprinkle of sugar on top, a drizzle of glaze, the perfectly centered pastry circle.