Heston Blumental's, even though we both use the same cookbook. I like to think that he aspires to a more homemade look but can't pull it off. (Taffety tart is made from apple, fennel seeds, rosewater, lemon peel and lots of sugar and as long as you don't burn it, it'll taste pretty good, no matter what it looks like.)
This afternoon I made bean bread c 1670 which looks like this no matter who makes it. (Not the millefruit variety because I didn't have any candied fruits. Just slivered almonds, more rosewater, and a teaspoon of aniseed.) Hannah Woolley is my kind of cook: take it out of the oven, she says, and mend what is amiss. It is tooth-achingly sweet. I can't vouch for its keeping for several weeks because it's all gone.