Recipes

The filling of this pie is one of my favourites and a classic: Bramley apple and rhubarb, with a little dried ginger.

An adult spin on a childhood classic, a sprinkling of a little nutmeg on top of your rice pudding adds a unique wee twist. Use Graham’s Gold butter and milk for extra sophistication.

Baking should be fun, delicious and achievable – this recipe is all three. And the best part? You can make them exactly how you want them to be, and it doesn’t have to be steak that you use – the possibilities are endless!

Sometimes the unadulterated bakes are the best. What am I talking about? All the time!

These muffins are for two sets of people. First, these are for the lovers of big, bold flavours. These people, like me, are open to the idea of being hit in the face by the zesty, puckering punch of pure lime. Then, there are the lazy bakers. This…

Everyone loves a classic chocolate muffin! This recipe uses Quark to create a light sponge.

Courgettes – a new ingredient will turn any dry recipe into a soft sponge that never cloys.

This can be made as a one traybake or 20 individuals muffins – you choose!

These are, in short, astounding. They are a classic for a reason: the crumbliness, fudginess and snappiness all collide in the mouth for a true taste experience.

There’s always an element of waiting around when making bread – but it’s well worth the wait.

What I want to do with this recipe is show you how to get a cake that’s just a bit like what you can get in the shops, but with all the flavour that a high quality, homemade cake can provide.

What could be better in the morning than a cup of coffee accompanied by a coffee bun? Nothing, that’s what. Especially if you’re using Sue’s recipe… Delicious!