A good homemade iced bun is possibly the most brilliant baked good on the planet. It’s a swirl that keeps you coming back for more and more and more – it doesn’t have the richness of a pastry or the sweet sickliness of sticky syrupy equivalents.
Quite probably our favourite choux pastry treat. Simple, pure and oh so yummy – sometimes the humblest treat is the best. Make with a Graham’s trio by using our whole milk, salted butter and double cream.
Still got a sweet tooth after Easter but fed up with chocolate eggs and hot cross buns? These quirky muffins are a very delicious and seasonal alternative.
Surely not?! We hear you ask… But believe it or not this combination of sweet and savoury makes for a perfect tingly taste sensation. Trust us, he’s that one from the telly!
A go-to recipe in baking emergencies. People coming over imminently, cupboards and fridge barren but for flour, an egg and some leftover fruit. The solution? Muffins.
Give this a go if you like bananas – it’s a great way to use up the old black ones, because these work best incorporated into the cake. For a bit more bite in the topping, use those that are slightly green.
Who can deny the glory of pure, white, indulgent bread? A celebration of all things right. And who says bread needs to be difficult? Plenty of people, but they’re wrong.
This is one of the most adaptable and useable savoury bakes to have up your sleeve. It may seem like it has lots of steps, but really, it’s dead easy. A far cry from frozen packs of sausage rolls from the supermarket!
Baking your own breakfast cereal? Are you mad? No. This recipe is guaranteed to change many a breakfast-eating way and is made all the better when enjoyed with Graham’s milk.
There’s something truly amazing about the combination of cherry and chocolate that goes far beyond any alliteration present. It just works.
This recipe is one that will not let you down. It is a classic; it was passed down the generations of my family and has finally ended up here with me.
Red velvet cake is a tricky one. It’s not tricky in terms of making it (it virtually always works) but it’s tricky in terms of choosing your recipe.
