Find recipes for bread, cakes, pastries, pies, scones and biscuits here - whatever requires an oven!
Rich elegant tart to satisfy the chocolate lover!
Especially for chocolate chip lovin' kids out there, who can't have eggs or nuts!
Crunchy, cinnamon-flavoured nutty cake - more crunch than cake!
This fish pie has a distinctive Indian flavour...
Homemade Florentines are easy to do. Make these traditional treats at home - they're absolutely gorgeous!
Tasty tomatoes stuffed with courgettes red onion, bacon and mushroom topped with parmesan cheese.
There is a shortage of good recipes for celeriac. This one is easy and satisfying!
This is a South African baked pudding and still my favourite. It's served warm from the oven with a vanilla custard-style sauce or you can have it with ice cream.
Scones are best served with clotted cream and jam and eaten with afternoon tea.
Simple yet mouth-watering date scones. These traditional light and fluffy scones are sweetened with the richness of the dates. They only take half an hour in total to make from scratch!
Original Gypsy Tart made with evaporated milk and muscavado sugar!
An old favourite is given a new twist! The brioche gives it a lovely rich flavour, but this recipe also works well with soft-baked batch bread.
Thin crispy biscuits with a sweet cherry in the middle.
A decadent cottage cheese cheesecake with a gorgeous crunchy base; quite special and ideal for those not fond of icing or sponge cake.
Wonderful combination of a Black Forest gateau and pavlova!!!
A deliciously decadent cheesecake recipe. The cake is layered with crushed Amaretti biscuits, soft cheese, mascarpone, sponge fingers and coffee liqueur.
This is a deliciously moist cake that's quite refreshing when served with a lovely mango and honey flavoured yoghurt.
A traditional, crunchy biscuit which was created by the Australian and New Zealand troops during WWI.
These are most delicious fishcakes I ever have had, and my family thinks the same. Hope you will love it too!
So delicious! This classic - also known as creme caramel - is a rich and creamy but not too heavy custard on a layer of caramelised sugar, baked in a water bath and chilled. The secret is long cooking (1 hour) at relatively low temperature (140 degrees C) and very careful caramelising of the sugar! Make sure that the melted sugar remains light brown when you place it into the ramekins. If it's too dark it gets too hard and any flan will taste too strong in this way (or even will taste slightly burnt).