These nutty cookies make great gifts. They store well too, so you might want to double up the quantities while you are in baking mode.
These attractive little cookies will go perfectly with your afternoon coffee.
Delicate chocolate and aromatic orange make this an elegant accompaniment to a late afternoon cup of tea.
Orange-fleshed sweet potatoes are rich in beta carotene (a source of vitamin A), and eating fat with beta carotene rich foods helps the body absorb vitamins, so using them
This is a simple cake to make but absolutely stunning and incredibly delicious.
This melt-in-the-mouth cake with its soft, mousselike centre is a truly decadent treat. Serve it with a cup of coffee when you need a pick-me-up or savour it for dessert.
This buttery layer cake, with its fragrant flavour of maple syrup and pecans, is especially wonderful with a steaming hot cup of coffee. The bitterness of the coffee perfectly offsets the sugary sweetness of the cake.
This is an all-time classic British cake named for Queen Victoria. Traditionally, it is split and filled with jam, then simply dusted with icing sugar. This version is made of two layers of sponge cake sandwiched with fresh raspberries, jam and cream.
There are a great many variations of this classic cake, but this one flavoured with orange, cinnamon and ginger is particularly good. The combination of sweet, crumbly sponge cake and rich, creamy icing is hard to beat.
Coffee and walnuts are a sublime pairing in this golden, crumbly cake with its rich coffee butter icing. A favourite for generations and a must on any tea table.
Nothing quite beats a slice of rich, dark ginger cake. This one is even better a few days after baking; so if you can, make it a few days in advance, wrap tightly and store in an airtight container until ready to serve.
Tart rhubarb makes a fabulously fruity, gooey topping for the golden sponge base of this cake. As it cooks, the rhubarb turns a gorgeous pink that’s impossible to resist.
With a delicate coconut sponge cake, creamy filling and mounds of tropical fruit, this fabulous cake will bring a taste of sunshine into your home.
This German layer cake is an absolute classic and makes a fabulous dessert cake for a party.
This wonderful cheesecake just melts in the mouth and makes a fabulous dessert or an extra-indulgent afternoon treat. It’s rich, creamy, and with just the perfect hit of bitter chocolate.
This simple cheesecake, flavoured with lemon and vanilla and topped with a snowy white layer of sour cream, is an all-time classic.
Quite often cheesecake baked in the oven will crack as it cools, but cooked in the slow cooker, the steam makes the cheesecake silky smooth while helping to prevent cracking. So do not remove the cover until the end.
Sweet and creamy with the distinctive bitter flavour of coffee, this luscious cheesecake makes a fabulous dessert or a treat to serve with coffee.
Frangipane is a sweet almond sponge mixture that is popular in France, where it is added to several classic desserts such as these fruit flans. If you don’t have individual flan tins, make one large one using a 20- or 23-cm (8- or 9-inch) tin.
To make the pastry by hand, sieve the flour into a bowl and make a well in the centre. Place the butter and egg yolk in the well and mix to a coarse paste. Draw the flour over egg mixture and chop through with a palette knife. Sprinkle with water and bring the dough together with your hands, kneading until smooth.
This is a luscious and rich dessert, ideal for a special occasion.
This version of the classic date and nut bread is simple and flavourful without being too sweet. It contains less butter than many loaf cakes, making it a great option if you’re looking for a treat without too much guilt.
This indulgent treat is special enough to serve on any holiday morning.
You can vary the flavour of this bread with your choice of olive, so try Kalamata olives today and niçoise next week!
This bread is especially delicious when sliced and buttered to accompany an omelette.
These naan taste authentic and make a great accompaniment to an Indian curry.
Pittas are best eaten immediately, and freeze well, but you can store them in an airtight container for 1–2 days, and reheat in the toaster.
Tip: If the dough of this recipe is too stiff, add water; if it’s too wet, simply add flour.
When you first make farinata (chickpea pancakes), known as socca in Nice, you will be more than a little alarmed at how liquid the batter seems to be. Fear not, it will pull together quite magically as it bakes into a smooth pancake. This is the poorest of foods – just finely ground chickpeas, water, oil and salt and pepper – and yet it manages to be one of the most addictive and delicious things to eat. Try not to eat it all before serving it to your guests! Wonderful with stracchino cheese or with salami or just by itself.
Based on the classic twice-baked Italian biscuit, these savoury bites are a great alternative to crisps. Their long, thin shape also makes them perfect for dunking into dips.
Cornbread is a popular bread enjoyed all over the Americas. It is easy to make and satisfying with chilli or other spicy stews.
Created in the little town of Recco on the Ligurian Riviera, this lovely oily and salty bread is perfect when split and filled with thinly sliced Parma ham and ripe tomatoes.
Literally translating from Italian as ‘mini pizzas’, these are smaller than a regular pizza, although they sometimes can be up to 10 centimetres (4 inches) across. But in this case, they are only 5 centimetres (2 inches) across or smaller, to serve as a canapé.
Fresh, zesty, and oh-so-simple, this delicious golden cake is fabulous served with a cup of afternoon tea. It’s also the perfect treat to go in a lunchbox or picnic basket.
Chocolate baskets filled with Kirsch cream and fresh cherries are delightful treats to serve at a dinner party.
Dairy-free and sweetened with maple syrup, this coconut oat cookie is a wholesome alternative to mass-produced snack bars.
For this party-size pie, a white chocolate filling replaces traditional marshmallow.
When you roll out the pastry, be careful not to stretch it or it will shrink back during baking and the mille-feuille layers will be uneven. Do not assemble these more than two hours before serving or the pastry will become soft.
Sweet, nutty and rich with the intense flavour of apricot, this simple loaf cake is perfect for any occasion. Bake it when you have guests for coffee, or just enjoy it as an everyday treat.
Roulades make impressive and popular desserts and are ideal for parties because they can be made ahead and need no last-minute attention.
This is one of the all-time classic simple cakes that has been enjoyed for generations. Originally the cake was made with a pound each of butter, sugar, eggs and flour — hence its name
Make this deliciously smooth and creamy cake in a tin with a removable base, as the finished dessert will be much easier to remove.
Sheet cakes are perfect for birthdays or large celebrations when you need a cake to feed lots of people. A simple iced cake covered with candles looks stunning.
This is equally good served as a dessert or as a special cake to celebrate a birthday or anniversary. Let the ganache cool at room temperature rather than in the fridge.
Millionaire’s shortbread is appropriately named, given that it is rich and extravagant!
Rich and full-flavoured, these chunky chocolate cookies with dark and white chocolate chips are irresistible.
Rich and indulgent, this dark chocolate cake with its even darker icing is the ultimate cake for hardened chocoholics!
This cake has the rich taste of chocolate but without all the calories. It has a lovely glossy top, so it needs no icing.
Adding cornflour and either lemon juice or vinegar to the mixture keeps the centre of the baked meringue marshmallow-soft and the outside crisp.
This Italian-style cake is moist and orangey with a slightly gritty texture and a hint of cardamom that makes it quite yummy cold or warm with low-fat crème fraîche.
This deliciously nutty almond cake with a hint of amaretto liqueur makes for a lovely teatime treat. Make sure the ground almonds are really fresh so that they bring plenty of moisture to the cake.
The rich, eggy, sticky quality of this very traditional Tuscan rice cake makes it delicious and incredibly filling. It is like a homemade version of those little oval rice cakes you can buy at all Tuscan cafés and patisseries, called simply budino, which translates as ‘pudding’. This is a very substantial cake, so a little will go a long way. Don’t worry about how liquid the mixture seems when you pour it into the pan; the cake will set, but it should remain wet and sticky, although firm enough to slice neatly.
Natas, the famous Portuguese custard tarts, are one of the tastiest pastries on the planet. You can find them in bakeries and delis, but try making them yourself and wow your loved ones.
This easy and aromatic hearth bread will satisfy the deepest craving for roasted garlic.
This oozy dessert is begging to be served with lashings of real vanilla ice cream and is at its very best eaten warm from the oven.
If you ever have a group of children you really want to impress, try out this decadent dessert.
The ultimate way to reward someone who has earned a lot of brownie points!
Similar in taste and texture to sugar doughnuts, this cinnamon-dusted fried flatbread is sure to please.
You will need a traditional madeleine tray with seashell-shape indentations for these pretty treats.
This tasty cross between a cheesecake and a slice travels well and is the perfect dessert for a day out with the family.
Creamy white-chocolate frosting and crunchy praline is a delicious combination.
The biscuits can be easily crushed in a food processor but if you don’t have one just put them into a plastic bag and crush with a rolling pin.
Bannock originated in Scotland and were introduced to the United States by early settlers. They can be cooked in a cast-iron frying pan over a campfire, or even wrapped around a stick and held 20 cm (8 in) above the flames until cooked.
This breakfast bread is easy to make – just make sure to soak the barley overnight for the most tender and flavourful results.
This is the classic whisked sponge cake, and although the method sounds tricky, it’s actually very simple. To enjoy it at its best, serve it on the day you make it.
The classic Kugelhopf cake takes its name from the Kugelhopf tin in which it is baked – a ring-shaped mould with a scalloped edge. This brown sugar version drizzled with pretty white icing is simple and delicious.
The blueberries in this wonderfully soft, moist loaf cake become irresistibly juicy and tender with baking. For an extra treat, serve with a generous dollop of sour cream.
Rich with the flavour of coconut, this pretty, white cake is topped off perfectly with a sharp, zesty cream cheese icing.
The combination of delicately flavoured vanilla cake with tangy, juicy plums and nutty hazelnut streusel is divine in this simple coffee cake. Serve in big wedges with a fork.
This sweet, honeyed cheesecake with a pine nut base retains the wonderfully distinctive texture of ricotta with the added creaminess of mascarpone.
Make sure you leave plenty of room at the end of the meal for one – or more - of these indulgent treats, as they’re impossible to resist. Make the scones ahead and assemble with the cream and strawberries about 30 minutes before serving.
Fresh and light, with a tender almond texture, this is the perfect cake for anyone avoiding wheat or gluten. Serve it for tea or dessert – it’s good either way.
This light and fluffy gluten-free cake is not unlike a cheesecake in taste and texture. Inspired by a classic moroccan sweet, it is delicious served for dessert, drizzled with clear honey.
You can pipe the choux onto the baking parchment or simply shape it with two spoons, but make sure the individual puffs are butted up close against each other.
A gorgeous taste of summer, this pie would be perfect for a party in the garden on a sunny day. Do not add the sliced strawberries for decoration until just before serving or juices will run from the fruit and spoil the appearance of the crème fraîche.
If you don’t have ramekins, you could use ovenproof tea or coffee cups or other containers with straight sides. The shape of the cups is important, because if the sides slope outward the soufflés won’t rise properly.
Leaving the cheesecake to cool slowly in the oven will help prevent the top from cracking, but if it does, just cover the cracks with cream when you decorate it.
A variation on the famous French tart named after the sisters who, so the story goes, cooked their favourite apple tart upside down by mistake. When inverting the cooked tart onto a serving plate, be sure the plate is large enough to prevent any hot caramel splashing over your hands.
Even if you don’t have green fingers, you can still have a garden atop a cupcake.
This light, fresh, lemony layer cake is perfect for celebrating Mother’s Day. Alternatively, make it as a gift to take to a spring lunch party or enjoy it with guests.
With a base of chocolate cookie and a filling of gooey fudge, this delectable cookie will have everyone asking for the recipe.
Everyone loves this retro classic, with its delicious flavour and melting golden texture.
This simple technique gives wonderfully moist results. The dried fruit plumps up in the tea before being baked in the cake, creating a cake packed with juicy, tangy fruit.
This classic cake is enjoyed by everyone, and is ideal for cake sales as it can be sold whole or by the slice.
Sometimes the simplest cakes are the best, and this plain, golden, lemony loaf is no exception. It was traditionally served with a glass of madeira wine in the nineteenth century (hence its name). It’s just as delicious with a cup of tea or coffee.