Recipes

This recipe isn’t a compromise; it is something that is better gluten-free than it could ever be with flour. The heavenly, crumbly, rich texture of this zesty cake isn’t held together by the intermolecular shackle that is gluten.

This pudding’s better than any you’ll find in the shops; tinned or otherwise. And you don’t need any special equipment – find any old dishes made of probably – ovenproof material, grease ‘em up and hey: a handy pudding mould.

Tablet is a great way to get started with baking: it’s easy, it’s delicious and even if you don’t like it, chances are you know someone who does.

These muffins are definitely the moistest muffins you will ever taste.

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

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…

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

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.