Kenalemang (Kenny) Modise, Executive Chef at Great Plains Zarafa Camp in Botswana, shares his recipe for a sumptuous vegan pumpkin pie this Thanksgiving.
It’s hard not to love this dessert. Cakes made with oil have an intriguingly different texture from those made with butter, and the celery leaves add a refreshing note alongside the white chocolate ice cream.
Chef Tim Hollingsworth’s baked cast iron cookie with smoked bourbon whip is decadent and delicious…
Dotted with gleaming pomegranate seeds, this fruity cake is an impressive baking jewel.
Pass the time in quarantine with a delicious batch of these rich chocolate cupcakes.
Chocolate, pear and hazelnut – three of life’s tastiest ingredients rolled into one delicious cake.
These brownies are really easy to make – and the oozy salted caramel gives them an extra drizzle of decadence.
Fresh from the ovens of Lisbon, Nuno Mendes shares his secrets for comforting custard-dripping doughnuts.
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.”
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.
Simple and silky smooth, these dark chocolate and orange set creams with muscovado sticks can be whipped up in minutes and left to set, leaving you time to really enjoy that gettogether with friends or family.
Darren Purchese’s gin & tonic tarts are so much fun. What could be better than a favourite cocktail in tart form? Make these and watch them disappear.
Looking for a lighter breakfast? These pancakes are great for a twist on tradition. The body and bulk of white flour is here replaced with ground flaxseed/linseed and ground almonds but you’ll still find the adorable puff from egg whites and pop from blistered berries.
Jaw-dropping and gut-busting, this Dobos Torte cake from pastry expert Claire Clark is a delight for the senses.
One for the sweet toothed – here, the marbling is achieved by sandwiching the two different doughs with the Nutella and banana, then giving the dough a couple of judicious twists before laying it in the tin.
This cake is a healthy bite in devious disguise.
Perfect the art of ganache with James Martin’s moreish recipe.
Keep your eyes on the pies -cherry and almond is a classic combination that works brilliantly in a pie.
A few teaspoons full of rosewater, a handful of pistachios and a scattering of rose petals elevate this simple cream filled sponge to something exotically redolent of a Persian flower garden.