This is a really lovely variation on traditional apple crumble. Using peaches adds a summery
note to a crumble that is traditionally autumnal. Chestnut flour marries well with this recipe
adding a subtle hint of chestnut to bring out the flavour of the peaches.
Do not be put off by the grapefruit filling – it offers a really good contrast to the sweetness of the sponge. However, if it is too much for you, you can substitute orange which is a gentler flavour!
Truffles are indulgent and a wonderful way to round off a dinner party. These are handmade, so don’t worry if they aren’t perfectly shaped!
This recipe bakes one 23cm/9in cake. However, there is plenty of mixture mix to make two
13cm/5in cakes so you can make one to eat and pop the other in the freezer.
Pavlova is one of those easy recipes that everyone thinks is very complex. Pavlova scares a lot of people but follow these fail-safe steps for a sure thing.
This is an absolute classic recipe and should be in every baker’s repertoire.
Whilst any madeira mixture works for cupcakes, this recipe is great because the cakes bake with
a flat top, which makes it easier for you to get creative with your piping skills.
I always feel spring is coming when Mother’s Day has arrived. Even if the weather doesn’t
oblige, I like to bake a cake that invokes springtime. This is a lovely cake for a family Sunday
lunch. If you do not like to use mascarpone cheese, then use all freshly whipped cream.
The tartness of the lemon cuts through the richness of the pastry here. One tartlet is plenty in
one sitting! Alternatively, you can make bite-sized tartlets, as I have shown in the photo here,
but one of those will not be enough, I guarantee!
There’s something indulgent about this recipe and it’s really filling so you will only manage one square at a time. This recipe holds really well in an airtight container for a week or so but it will be absolutely demolished before the week is over!