I’m not going to be shy here – this Christmas cake recipe is utter genius, and every fruitcake-hater I’ve ever tried it out on concedes that it’s good.
Jamie’s head pastry chef gives his tips for the ultimate pastry, from puff recipes for desserts to shortcrust pastry for pies.
Whether you follow it for ethical or health reasons, there’s no doubting veganism requires restraint and ingenuity. The funny thing is, you don’t miss the big things.
Cinnamon buns are probably one of the most famous Swedish baked goods in existence, and the recipe for these fragrant, caramelised vegan ones are a joy.
Check out our guide on how to roast pumpkin seeds before disembowelling your Jack o’ Lantern this week and you’ll never discard those amazing insides again.
This jammie biscuit recipe features gorgeous traditional Scottish shortbread, tangy raspberry jam and vanilla buttercream, creating a great mix of textures.
I’ve developed two dairy-free sweet pumpkin recipes for Canadian Thanksgiving that replace the butter and cream with mayonnaise and still taste fantastic.
Taking a Great British Bake Off semi-finalist out for cake is daunting, but it proves worth it as Chetna provides a glimpse into what the tent’s really like.
When I’m in need of comfort food, I bake gluten-free cornbread – it pairs with a warm bowl of chilli, but it’s great by itself, as dessert, for just snack.
Delightfully sweet with the perfect amount of tartness, this creamy bright key lime pie recipe is indulgent comfort in every bite.