Chloe Timms ditches traditional baking ingredients with these heavenly coconut flour brownies.
“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.”
Trine Hahnemann serves up a taste of Copenhagen with these fluffy cardamom buns.
Michelin-starred chef Nathan Outlaw’s sticky toffee pudding is comfort food at its most indulgent
There are certain flavours in the world that were meant for each other, with maple syrup and toasted pecans being an ultimate food power couple.
Edible art – The Wordrobe loves this delicate dip-dye bake.