Chef Tim Hollingsworth’s baked cast iron cookie with smoked bourbon whip is decadent and delicious…
Pass the time in quarantine with a delicious batch of these rich chocolate cupcakes.
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.
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.
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.
These sugar-free date, almond, fennel seed and banana brownies make an ideal sin free sweet treat.
Greg and Lucy Malouf have created a sophisticated variation of the more familiar flourless chocolate-almond cake.
These salted caramel popcorn beauties combine everyone’s favourite things into one little cupcake.