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This is the wholesome, comforting version of a trad English (white) bread and butter pudding that my maternal grandmother always made.… Read on

In another time I'd have been satisfied with calling these Valentine's Day buns but, as the saying goes, if you're going to get wet,… Read on

I can never throw away old, overripe bananas, and although I have many recipes for using them up, I enjoy coming up with new ways,… Read on

This cake is magnificent in its damp blackness. I can't say that you can absolutely taste the stout in it, but there is certainly… Read on

It's astonishing how buttery this cake tastes, given that there is not a gram of butter in it. The flour is replaced with ground almonds… Read on

I make my hot cross buns slightly smaller than is traditional. Don't know why, just like them that way, but you form them the size… Read on

OK, so this is my Meisterwerk. You can see how glorious it looks and you need to know now how easy it is to make. You just buy some… Read on

I think of muffins as a treaty weekend breakfast, but these look so darkly elegant, especially in their matching dark-brown, tulip-skirted… Read on

Now, this is a beauty. I don't mean flash or fancy - rather the opposite; there is something austerely handsome about its appearance,… Read on

There is something about a flourless chocolate cake that makes it so damn easy to eat. This is one of my fallback favourites for pudding… Read on

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