Cakes & Buns

Cinnamon Buns I have trialled a fair few cinnamon bun recipes, this is my favourite!  They are a wonderful brunch showstopper, sweet, sticky and great warm fresh from the oven. This recipe could be achieved with a few final shape options, you can roll up your plait and place in a muffin tin as the recipe suggests. This keeps the cinnamon butter confined in the bun shape, making a taller knot ... Read more

Halloween Chocolate Muffins These chocolate muffins are simple but delicious, full of chocolate chunks, making them a hit with kids and adults. Each muffin has a soft, tender crumb with a deep cocoa flavour and the decadent chocolate decoration on top adds a spooky touch that’s perfect for Halloween parties, school treats or a cosy autumn afternoon. Play with the percentage ... Read more

Bake My First Cake Baking cakes can be such a wholesome experience, taking simple ingredients from your kitchen and turning them into a sweet treat in your own home. With so many flavours to choose from, it’s best to start with a true classic. Once you’ve mastered it, you can experiment with flavours and sizes. So, let’s begin with a Victoria sponge equal-weight cake. This ... Read more

Apple and Blackberry Cake  With apples dropping from the tree and blackberries ripening in the early autumn sunshine, this cake is the perfect way to ease into the changing seasons. It has a subtle warmth from cinnamon, just enough to complement the fruit, without overpowering it. The berries add a fresh burst, while the apples keep the cake moist. For a little crunch on top, toasted almond ... Read more

Molasses Ginger Loaf This Molasses Ginger Loaf is super easy and speedy too! Decorate as you like, but I love the contrast of the dark ginger cake with the pure white icing with a bright lemon sprinkle!  A lot of ginger loaf cakes use black treacle or golden syrup, but this recipe uses molasses instead. The molasses add a depth of rich flavour without piling in quite as much sugar. ... Read more

Equal Weight Victoria Sponge A British summer time classic – an Equal Weight Victoria Sponge Cake. When I crave a traditional light sponge, this is where I go - its truly delicious, fresh, light, with just the right amount of sweetness. Some people may call it a pound cake – but I always knew these classic sponges as an equal weight cake! It’s a great base when making any sponge ... Read more

Oaty Fruity Boost Bars These Oaty Fruity Boost Bars are a simple and satisfying mix of chewy oats, dried fruits and crunchy seeds. With a combination of dates and apricots, they offer just the right amount of sweetness. The mixed seeds add a nice crunch and a little extra nutrition, while the oats provide a hearty texture, making them a great snack for a quick energy boost at any time of day. ... Read more

Perfectly Plump Hot Cross Buns This is my favourite recipe for Hot Cross Buns, slightly adapted from Richard Bertinet's superb version. I find that making a tangzhong (a flour-and-liquid roux) gives these buns the perfect texture, a soft, pliable crumb with just enough tenacity to hold up under a generous smear of butter without tearing or collapsing. I’ve never been a fan of most ... Read more

Easter Simnel Muffins These Easter Simnel Muffins are a nod to the larger Simnel Cake often baked at Easter. A little easier and quicker than the large cake, they make for a great alternative, easy to share, store, and pack up for an Easter picnic! For a classic touch, top each muffin with a marzipan ball, symbolizing the apostles in the traditional Simnel Cake. Or, for a more playful, creative ... Read more

Blood Orange Upside-Down Cake  This Blood Orange Upside-Down Cake is a fragrant, light-textured sponge with a bold citrus flavour. The delicate zest of the oranges adds subtle depth, while the marmalade enhances the orange notes. If you don’t have blood oranges, regular oranges work just as well - I just love the incredible colour that blood oranges bring. Remember, this is an ... Read more