Niki Webster of Rebel Recipes shares her vegan secrets for a delicious plum, fig and almond cake.
Adam Handling shares the secrets to a refreshing strawberry and watermelon dessert.
To celebrate National Cream Tea Day on the 26th June 2020, get baking with Will Torrent’s uncomplicated and stress-free Classic Scone recipe from his book, Afternoon Tea at Home.
Celebrate the arrival of Spanish Picota season with a hefty serving of this cherry and rose gelato.
Ideal for a delicate yet decadent dessert, Simon Hulstone’s strawberry and elderflower makes an excellent adults-only end to a meal.
Sink your teeth into five of the best salted caramel creations – this is serious sweet tooth business.
Lashings of salted caramel, cream and milk chocolate – now this is our kind of cake.
These richly flavoured cupcakes are delicious with a cup of coffee to cut through the sweetness.
Delectably sweet, this rhubarb tart comes topped with fluffy meringue and crunchy almonds for a decadent slice of spring.
A very decadent take on the humble lemon drizzle cake, this is great for special occasions. You know, like Tuesday.
Pass the time in quarantine with a delicious batch of these rich chocolate cupcakes.
Everybody’s favourite pudding, brought bang up-to-date as a cupcake with salted caramel buttercream.
Fluffy and delicate, these diet-ditching cupcakes combine zesty lemon and tangy raspberries for a beautifully balanced bite
Made with buckwheat, banana and chocolate, banana bread has never tasted so sophisticated.
Expert chocolatier William Curley shares his melt-in-the-mouth recipe for heavenly hazelnut rocher.
Celebrate London Cocktail Week (4 – 13 October) with a beautifully boozy bake.
“Rum babas are light sweet yeasty cakes soaked in rum syrup. We make ours in little deep moulds and serve them with pineapple and more syrup. Serve with Coconut Chantilly for the ultimate dose of indulgence.”
Billy Law serves up a subtle green tea delight with this creamy matcha ice cream.
Dig a fork into this Paris Brest. An exquisite dessert. this creation is made from choux pastry piped into a circle, covered in flaked almonds and filled with a mixture of praline, creme patissier and whipped cream.
Try this summery fine dining dessert courtesy of Jessica Préalpato, pastry chef at Alain Ducasse au Plaza Athénée restaurant and recent World’s Best Pastry Chef 2019 winner.