Baking

  • Mary Berry's malted chocolate cake

    "This cake is the perfect family treat, and a real crowd-pleaser. The malt extract gives a lovely creaminess to the sponge, while the malted chocolate flavour is echoed in the...

  • Mary Berry's apricot frangipane tart

    "Apricots and frangipane filling in a crisp pastry case give a smart, delicate tart. When filling the pastry case, it’s best to add the apricots at the last possible moment...

  • Heston Blumenthal's banbury cake

    "Dating from at least the 16th century, this classic English flat pastry has a wonderfully complex flavour – fruity,spicy and fragrant all at once. Served with a ramekin full of...

  • Lucie Bennett's luxury simnel cake

    "This traditional Easter treat, based on an early Victorian recipe, is classically decorated with 11 toasted marzipan balls," says Lucie.Preparation time: 35 minutes, plus overnight soaking and coolingCooking time: 2...

  • Heston Blumenthal's caraway bath cake

    "This recipe really captures the essence of this 18th-century British classic. And since it's Easter, embellish the cakes with a little chocolate in the form of an oozy sauce and...

  • Coconut and lemon cupcakes

    Edible flowers, such as the petals from roses, are very popular in Persian cuisine — the floral flavour works well with other Middle Eastern ingredients such as pistachio and lemon.Preparation...

  • Heston Blumenthal's coriander biscotti

    "Normally, these crunchy little Italian biscuits are flavoured with almond and perhaps pistachios. Here I’ve added coriander, which introduces a lovely citrussy aromatic edge to them," says Heston.Makes: 30Ingredients250g plain...

  • Liz Earle's fat-free rose and berry sponge cake

    Serves 6-8 Ingredients For the sponge 6 eggs 1 tsp vanilla extract 200g golden caster sugar 200g self-raising flour, sifted For the filling 200g strawberries, hulled and chopped 200g raspberries...
  • Liz Earle's almond and rose petal mini muffins

    Makes approx. 24 Ingredients60g coconut oil1 egg125ml milk75g honey25g rose petal jam200g plain flour½ tsp salt2 tsp baking powder75g flaked almondsMethodPreheat the oven to 190°C/375°F/Gas Mark 5. Silicon muffin tins...
  • Tart tatin with barmbrack 'pastry'

    Serves 4-6 Ingredients 6 eating apples (preferably Cox Pippins) Juice of 1/2 lemon 100g unsalted butter, at room temperature 140g caster sugar Pastry: 1 egg white 3 tbsp melted unsalted...
  • Fruit soda with berries and cream

    Serves 4-8 Ingredients: 1 pack of Rankin Selection fruit soda 100g raspberries 1/2 jar good-quality strawberry jam 200ml double cream, whipped 75g blackberries 50g strawberries, hulled and sliced Handful fresh...
  • Chia seeds pudding

    Serves 2 Preparation time: 15 minutes Ingredients 340ml of your favourite milk, heated 4 tablespoons chia seeds 1 large bramley apple, peeled, cored and cut into 3cm pieces 1-2 teaspoons...
  • Chocolate jammy flake bars

    Serves 18 Preparation time 20 minutes Baking time 20–25 minutes Ingredients 225 g unsalted butter 225 g caster sugar 4 large eggs 2 tsp vanilla extract 150 g self-raising flour...
  • Fruit and nut chocolate slices

    Ingredients 250g shortcrust pastry 125g apricot jam 3 large free-range eggs 175g soft brown sugar 50g melted butter 75g plain flour 100g walnuts, chopped 100g semi-dried apricots, chopped 250g Raisin...

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