Recipes

This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.

This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.

Remember those days when you had to choose between chocolate or cheesecake? Flora Shedden and quark have just put a stop to them.

A chocolatey treat for any night of the week.

A family favourite! Using Quark in the recipe results in a deliciously light sponge.

Tablet is a great way to get started with baking: it’s easy, it’s delicious and even if you don’t like it, chances are you know someone who does.

A deliciously, sugar dusted cake. Suitable for kids to cook and adults to eat. For all those budding bakers out there, this is the perfect recipe to start with.

Ava Findlay is 9 years old and makes this cake often – it’s pretty easy and tastes yummy. Ava makes hers with Scottish raspberry and Graham’s whipped cream filling.

These muffins are definitely the moistest muffins you will ever taste.

The filling of this pie is one of my favourites and a classic: Bramley apple and rhubarb, with a little dried ginger.

An adult spin on a childhood classic, a sprinkling of a little nutmeg on top of your rice pudding adds a unique wee twist. Use Graham’s Gold butter and milk for extra sophistication.

These muffins are for two sets of people. First, these are for the lovers of big, bold flavours. These people, like me, are open to the idea of being hit in the face by the zesty, puckering punch of pure lime. Then, there are the lazy bakers. This…