World-class pastry chef Eric Lanlard shares his recipe for these delicately delicious Pistachio & Rose Financiers.
The gorgeous look of these bundt cakes is just the cherry on top.
Fresh from the ovens of Lisbon, Nuno Mendes shares his secrets for comforting custard-dripping doughnuts.
Batter’ not miss out on making these bitter chocolate, fudge and sea salt brownies..
Chloe Timms ditches traditional baking ingredients with these heavenly coconut flour brownies.
This is a stunning visual feast to finish a dinner party.
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.
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.
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.
Jaw-dropping and gut-busting, this Dobos Torte cake from pastry expert Claire Clark is a delight for the senses.
Le Cordon Bleu trained cook and baker, Linda Collister’s rich brownies are studded with juicy raspberries, crunchy nuts and white chocolate pieces – conjuring a triple chocolate treat that’s perfect for a little naughty decadence.
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
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.
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.
Stephen Harris shares his recipe for sumptuously fresh focaccia.
This recipe is simple: good ingredients used in season, treated with respect, and showcased simply using good technique.
Fuss-free and fabulous.
Looking for your next afternoon tea fix? This fruity tart has all the answers.