Recipes

This is portable cake – cake anywhere. All you need is a bowl, a whisk (a wooden spoon will do) and a frying pan. And you could probably forego the bowl.

So this recipe isn’t technically baking. But it definitely isn’t cooking either. Caramels and fudges come under the baking umbrella, so why not this too? Make this as an alternative to mulled wine and you will be hooked for all Christmases to come.

Pizza is one of those rare things: a slice of sheer baking indulgence that constitutes an entire meal in itself. And not necessarily an unhealthy one too, although it is pretty tasty with some Graham’s cheese on top, don’t go too sparingly!

These wonderful healthy muffins are a great alternative to cake, however any illusion of vitality is destroyed by the brilliant juxtaposition of the cream-cheese icing. Tangy, soft, devourable. A classic with carrot cake so why not with carrot muffins too?

This fabulously over-the-top French dessert instills delight in some and fear in many. This version is pretty straightforward and with melted chocolate & caramel this is one for optimum indulgence. It tastes even better with Graham’s double cream.

No, we’re not talking that seasonal favourite, ‘figgy pudding’. This is different – fig pudding: an oven-baked, super-light pudding made with fresh figs rather than dried. Use Graham’s semi-skimmed milk for the ultimate taste!

Friands are the easiest cakes. There’s no whisking of egg whites to stiff peaks and there’s no creaming of butter and sugar until almost ice-white. It’s just a case of lobbing everything into a bowl, mixing, pouring and baking.

Making a chocolate cake is as easy as making any cake – the process is exactly the same, but with cocoa powder in place of some of the flour.

Many people make the mistake of believing the apple Strudel is made with puff, for the ones you buy in the supermarket frozen aisle do indeed use puff pastry. You can use shop-bought puff if you like for this will surely be delicious, but it’s not a strudel.

This recipe is a no-brainer: a buttery biscuit base, a sharp, delicious raspberry curd and a rich cheesecake mix. It’s baked to give it that New York Cheesecake-style texture and brilliant slice-ability.

Simple. Glorious. Massive. This Pavlova is the ultimate dessert. And there should be plenty left over for breakfast, too.

This is the mother of all crumble toppings. It cannot be beaten (or if you think it can, please send in a letter with your recipe and I guarantee I will consider it!).