Nigella's Classic Baking Recipes

Almond and Orange Blossom Cake

I have been making this delicate, fragrant cake for over two decades now, and it never disappoints. It’s not showy — the only adornment is a light dusting of icing sugar — but it doesn’t need to shout…

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Apple and Almond Cake

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 — and cooked, cooled, pureed fruit provides moistness and flavo…

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Apple and Blackberry Kuchen

Kuchen, in this context, may be simply "cake" in German, but what it means in America, taken there by German refugees, is a sweet, but not too sweet, yeasted dough, baked in a slab and topped as desir…

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Apple and Cinnamon Muffins

There are few things I find more satisfying in the kitchen than using up produce: the very notion of waste sends shivers down my spine. So, when I noticed a couple of apples wilting in the fruit bowl,…

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Apple and Walnut Crumble

In How to Eat, I suggested this as a recipe for two. Yes, my portions are always generous, but the thing is, on certain days, we just ate this, the two of us, for supper in its entirety. Or almost: I…

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Apricot Almond Cake With Rosewater and Cardamom

This is my idea of a perfect cake: simple, beautiful, fragrant and beguiling. This is invitingly easy to make, and while I love the poetry of its ingredients, the cake doesn’t overwhelm with its Thous…

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Autumnal Birthday Cake

There is no reason on earth why this, adapted from the Magnolia Bakery Cookbook, has to be a birthday cake, but since the first two times I made it were for my sister-in-law's and a friend's birthdays…

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Bacon Brownies

I don’t deny bacon in brownies sounds weird, but it does really work in a quite straightforward way. Even people who shrink from the very idea find the actual outcome all-too-compelling. I like to use…

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Baklava

This is so temple-achingly sweet that one small marked-out diamond, or maybe two, is enough. But even so, I love its perfumed sugariness — as much as I love the tender, rose-shot green of its equally…

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I felt like I was transported somewhere else when I first ate these...

Banana Bread

I haven't done a tremendous amount of fiddling with this, but I did once make it, for friends who are more chocolate-crazed than I am, by replacing 25g / 3 tablespoons of the flour with good cocoa pow…

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This is the best banana bread I have made and I’ve made very many. The recipe and cooking instructions are perfect as one has come to expect from Nigella. Wonderful!

Banana Butterscotch Muffins

White chocolate morsels can be used in place of the butterscotch ones and my children seem to love both with equal fervour, though I'm pretty fond of these with dark chocolate chips, too.

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Banket Bars

It can be hard to adopt other countries’ Christmas traditions and cherish them like our own, but when it comes to this Dutch log of almond paste, encased in puff pastry, I have no problem whatsoever!…

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Banoffee Cheesecake

I love the way a handful of mournfully overripe, positively unprepossessing bananas give rise to this vulgarly triumphant cha-cha-cha of a cheesecake. Well, it is a cheesecake, but the texture is not…

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Bara Brith

I have a particular fondness for Bara Brith, the traditional Welsh fruit-speckled tea bread. My late sister Thomasina lived and worked in Wales, and my first taste of it came courtesy of her next door…

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Basque Burnt Cheesecake With Liquorice Sauce

Where do I start with this cheesecake? Easy to make, luscious to eat, this crustless cheesecake — soft under its scorched tortoiseshell top — is a total joy. It’s best to eat this (first time out, at…

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Birthday Custard Sponge

This cake — simple and homespun, and not above using Bird's Custard Powder for its buttercream filling — has been an essential part of birthday celebrations in my house since my children were little.

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Bitter Orange Tart

Although I make the most of the Seville orange season (December to February), that bitter orange taste is too good to forsake during the long months that Seville oranges are not about. Then I simply t…

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Blackberry Crisp

I feel, in the interests of fair trading, I should probably name this Blackberry Soggy, since what is so more-ish about it is its butter-fudgy topping. But since "crisp" is what these kinds of non-cru…

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Blackberry Galette

This is really a free-form pizza-like tart, which I made for the first time while we were doing the photography for How To Be A Domestic Goddess. We happened to have some polenta pastry left over and…

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Breakfast Bars

I am addicted to these, and so is everyone I give them to. Although they're quick to throw together, they do take nearly an hour to bake, so what I suggest is, make a batch at the weekend and then you…

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Brownies

I don't know why people don't make Birthday Brownies all the time — they're so easy and so wonderful. Brownies are much quicker to make than a cake, and they look so beautiful piled up in a rough-and-…

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Butter Cut-Out Cookies

It’s not hard to make biscuits that hold their shape well while cooking; it’s not hard to make biscuits that taste good and have a melting, buttery texture: what’s hard is to find a biscuit that does…

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What a find. Taste on a par with the enjoyment the children get from making them. A keeper. Thank you!

Cappuccino Pavlova

I am inordinately proud of this, and am not ashamed to say so. I have long been a pava-holic but this is my first venture into a fruit-free (though far from fruitless) version. The instant espresso po…

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Caramel Croissant Pudding

I always think that some of the best recipes come from the thrifty refusal to throw anything away. Certainly, I made this one Monday evening because I had two stale croissants left over from the weeke…

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Cheese Blintzes

The cheese blintz is a wonderful thing: a pancake cooked on one side only, filled with a mixture of curd cheese, lemon zest, vanilla and egg yolk, folded into a parcel and then fried in butter before…

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Cheese, Onion and Potato Pies

This is the picnic food of fondest imagination, although I’m not much of a picnic-person, so to ensure they get the number of outings they deserve and I need, I’ve always made them for more convention…

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Cheese Stars

This is a new variant of an old and easy party favourite. The dough is mixed up in the processor and rolls out easily. It may crack a bit for the first roll-out, but just resquidge together and roll o…

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Cheesy Feet

I have mentioned my cookie-cutter collection elsewhere, and knowing of children's predilection for the grosser things in life, how could I resist — when given a set of foot-shaped cutters by a friend…

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Cherry Almond Loaf Cake

I have a nostalgic fondness for this yellow slab punctuated by waxy halves of scarlet cherries — the cake we called station cake at home — but this is best with those dark and glossy natural-coloured…

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Chestnut Cheesecake

There is no doubt about it, anything with chestnuts in it, even if they come vacuum-packed or canned and are perennially available, is so right for this time of year. The chestnuts are present, in the…

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Chicken and Ham Pies

I loved making these pies for my children when they were little, not that it makes me any less happy to make them now. I think it’s safe to say that — for most of us — a pie is always a blessing. And…

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Chicken, Mushroom and Bacon Pie

Even the word pie is comforting. But then, it would be hard to deny the very real lure of pastry, especially when, as here, you know you're going to dunk it in gravied juices till its luscious lightne…

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Chocolate Banana Muffins

I tend to think of muffins as a grab-and-go refuelling treat or something you'd make for a weekend breakfast, but these look so darkly elegant, especially in their matching dark-brown, tulip-skirted p…

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This recipe is wonderful! The muffins rose so high that they looked like I'd bought them from a coffee shop. They tasted so delicious and stayed moist for days and days. After reading other comments I'm definitely inspired to try adding chocolate chips and other embellishments to see what magic can be made. Another absolute staple in my repertoire of baking recipes, thank you once again for a faultless recipe Nigella.

Chocolate Cake with Coffee Buttercream

This is a reassuringly easy cake to make, and very popular in my house, requiring nothing more taxing than beating wet ingredients into dry: in other words, just a bowl and wooden spoon number. And wh…

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Chocolate Cheesecake

In the past, I've been apologetic about adulterating your basic cheescake, but I've moved on. This is exceptional: exactly the right balance between satiny sweetness and smooth tang. Regard the glaze…

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Chocolate Cherry Cupcakes

I use a sour cherry preserve (or conserve) for this, but if you're going for jam (which is sweeter), reduce the sugar in the cake a little. And if you have any Kirsch about the place, then add a splas…

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Chocolate Chip Cookie Dough Pots

My children love a chocolate chip cookie so gooey on the inside that I can’t really make the outside firm enough to let the cookies keep integrity of form. This, then, is the solution: a cookie dough…

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Chocolate Chip Cookies

It seems strange that I’ve managed to write seven books without one plain chocolate chip cookie (by which I mean a plain cookie with chocolate chips in it). It’s true that the Totally Chocolate Chocol…

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Just came out of the oven and these cookies are heaven..... Yum yum

Chocolate Cloud Cake

On days when I want the warmth of the hearth rather than the hurly burly of the city streets I stay in and read cookery books, and this recipe comes from just the sort of book that gives most succour,…

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Chocolate Croissants

First, let me say that if I can do this, you can. As I have never tried to hide, I have no patience and even less dexterity. But this is child's play: indeed, you could consider getting children to ma…

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Chocolate Fruit Cake

This is the perfect cut-and-come again cake for any time of the year. It lasts for a fortnight, but has the squidgy fabulousness of something so much less serviceable-sounding. I know there are a lot…

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Chocolate Fudge Cake

This is the sort of cake you'd want to eat the whole of when you'd been chucked. But even the sight of it, proud and tall and thickly iced on its stand, comforts.

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I have made this cake several times, it is so easy. It always gets a wow. I use it to make chocolate birthday cakes.

Chocolate Gingerbread

I’d never come across a chocolate gingerbread, and after making this one for the first time, I wondered why not. There’s something about the glottally thickening wodge of chocolate chip and cocoa that…

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Chocolate Guinness Cake

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 a resonant, ferrous tang which I happen to love. The best way of descr…

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Chocolate Lime Cheesecake

My inspiration here was a sweet — those chocolate limes I ate in my childhood. The base is rich and dark and perfectly counters the light, tender cream-cheese custard above it, itself kept all the mor…

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Chocolate Malteser Cake

This is one of those cakes that you make pretending it’s for the children. And of course they love it — and I have had more messages from people telling me that they’ve been under strict instructions…

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Chocolate Meringue Truffle Cake

This is a favourite from a time, far in the distant past, when I went in for dinner parties! My late sister Thomasina brought it into my life about 40 years ago, and I still love it. Don't worry about…

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Chocolate Mint Cookies

This is my version of after dinner mints. These don't take long to make up and bake, and a plate of these minty breathed chocolate cookies, and some coffee, would make a delicious alternative to desse…

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Chocolate Olive Oil Cake

Although I first came up with this recipe because I had someone coming for supper who — genuinely — couldn't eat wheat or dairy, it is so meltingly good, I now make it all the time for those whose lif…

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Chocolate Peanut Butter Cake

Over the years, I’ve made many different cakes for my children’s birthdays, but for some time now this has been the chosen one, the cake of cakes, elected to celebrate many special occasions, and with…

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Chocolate Peanut Butter Cheesecake

This is not for the faint-hearted. Unashamed indulgence, wallowingly so, is what this recipe is all about: think Reese's Peanut Butter cup in cheesecake form. For that reason, I don't bake this in a w…

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Chocolate Pear Pudding

This is a cross between Pears Belle Helene and Eve's Pudding, but the only important thing to remember is that this is easy, quick, very comforting and seems to please absolutely everyone. It's not ha…

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Chocolate Pudding for Christmas Pudding Haters

Christmas pudding isn’t for everyone and, even though I have faith in my pudding’s ability to convert, there’s no point nagging or, indeed, fighting against real, die-hard antipathies. Besides, I have…

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Chocolate Raspberry Pavlova

You just cannot beat a pav in my book, and I glory in particular this dark beauty. The crisp and chewy chocolate meringue base, rich in cocoa and beaded nuggets of chopped plain chocolate, provides a…

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Chocolate Raspberry Pudding Cake

I call this a pudding cake because its texture is simply a mixture between pudding and cake, though lighter by far than that could ever imply. Think, rather, of a mousse without fluffiness: this is de…

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Chocolate Sheet Cake

I love an American sheet cake — it’s a great way to feed a lot of people and, in my book, the more people get to eat cake, the better. I’ve simplified what is an already simple approach, so that both…

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Chocolate Tahini Banana Bread

I love the subtly rich smokiness of tahini, but I have only enjoyed cooking with it since I turned away from the spoon-bendingly thick stuff from my local supermarket, in favour of the more fluid vari…

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Chocolate-Topped Banana Cake

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, and really wanted, here, a proper cake — delicious though any banana…

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Christmas Chocolate Cookies

I love these dark, fat patties of chocolate shortbread exuberantly topped with festive sprinkles. There’s something so cheering about the sight of them, but they have more in their favour than looks:…

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Christmas Cupcakes

These beauties also make a very good alternative to mince pies. I buy the icing ready made and dyed (which is why it isn’t a very convincing colour for holly, let’s be frank) and use cranberries as th…

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Christmas Loaf Cake

I can’t tell you how long I’ve yearned for a Christmas loaf cake, nor why I’ve come up with one only now. But I won’t waste my time or yours by lamenting the lost years without it; I’d rather concentr…

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Christmas Morning Muffins

I have never quite understood how people can go in for vast, rich breakfasts on Christmas morning. I am hardly a modest eater by anyone's standards, but even I can't quite accommodate a platterful of…

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Christmas-Spiced Chocolate Cake

I love a fallen chocolate cake, and have found most everyone else does too. The cakes are so called because they are compact and flourless and, when cooling out of the oven, their rich centres drop an…

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Cider and 5-Spice Bundt Cake

Most of the time I refer to this as my Cider and 5-Spice Gingerbread, but I changed the name out of concern for those who expect a little more gingeriness from their gingerbead (although anyone is fre…

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Clementine Cake

This, an adaption of Claudia Roden's magnificent orange and almond cake, is a wonderfully damp, dense and aromatic flourless cake: it tastes like one of those sponges you drench, while cooling, with s…

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Coconut Macaroons

These are a very English kind of macaroon, the sort you always used to see displayed in bakers' shops alongside the madelines (those sponge castles dipped in luminous strawberry jam and dredged in thr…

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Coffee and Walnut Layer Cake

Neither of my grandmothers, nor indeed my mother, was a baker but this cake is nonetheless the cake of my childhood. When I was little, I used to make it for my younger sister's birthday every year, b…

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Coffee Shortbreads

I know that the essence of shortbread is its buttery plainness, and that adding coffee should be all wrong, but it is – convincingly – so very, very right. Instant espresso powder (a baking essential…

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Courgette and Chick Pea Filo Pie

This is a wonderful pie for those of you who don't feel like making your own pastry: it's made with shop-bought filo, and is easy — and rather calming — to assemble. I learnt to make the Italian Pizza…

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Creepy Cookies

I love a sugar-cookie, as they’re easy to make, roll out forgivingly and keep their form very precisely as they bake. This makes them perfect for shaped cutters, and these here are creepy only for the…

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Creme Caramel For One

I can't think of a better solitary treat: making something that needs unmoulding is nerve-wracking when you have to do it in front of people; alone, it gives a rather delicious frisson, and the bestow…

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Cumin Seed Cake

It occurred to me — while cleaning out my spice drawer, a task I soon abandoned — that it might be interesting to use cumin in place of the caraway in a traditional seed cake. It really works: the toa…

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Cupcakes

At about the time I started getting into top cupcake mode, ostensibly for children, I noticed that the people who really seemed to get excited by them were the children's parents. Instant Royal Icing…

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This recipe really makes the best cupcakes ever. A friend's mum who has been baking for years tried one and asked me for the recipe!

Custard Cream Hearts

I have what I like to think of as a Wildean thing about reproducing artifice by more natural means. Thus, in How To Eat, I gave a recipe for digestive biscuits, and now I find myself propelled towards…

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Dark and Sumptuous Chocolate Cake

This cake. It confounds me. It delights me. I never ever thought I would be in raptures about the joyfulness of a — yes — vegan chocolate cake. I now make this as my chocolate cake of choice for peopl…

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Date and Marmalade Christmas Cake

This cake tastes like Christmas pudding — a very, very good Christmas pudding — the sort the Quakers (as I’m fond of quoting) once magnificently condemned as “the invention of the scarlet whore of Bab…

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Devil's Food Cake

Forget the name, this cake is heavenly. The crumb is tender, the filling and frosting luscious. When I made it one Friday, I expected my children, resident food critics much in the mould of the Grim e…

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Double Apple Pie

I don’t want to nominate favourites, but even so, I have to say this is a pie I am ecstatic about – perhaps because it’s so far removed from what I’ve spent my life cooking. The notion of putting Ched…

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Double Chocolate and Pumpkin Seed Cookies

While there is no shortage of chocolate cookies on this site (from the Mine-all-Mine Sweet and Salty Chocolate Cookies to the Christmas Chocolate Cookies, taking in the gluten-free Triple Chocolate Bu…

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Double Chocolate and Strawberry Tart

While I believe most emphatically that one should never cook to impress, but rather to delight, the fact remains that this is undeniably a high-impact dessert and, at the same gratifying time, an enco…

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Easter Egg Biscuits

On the whole, I’m not a person much given to cutesiness but, given these cookies, I wouldn’t blame you for not believing me. I just couldn’t help myself: every single Easter, I’ve dreamed of making th…

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Easter Egg Nest Cake

This has been my Easter stalwart for years and years and I don't see that changing — ever. Make this just once, and you will be similarly convinced. Even if I wanted to stop making this, I wouldn't be…

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Easy-Action Christmas Cake

I just throw everything into a pan, let the heat from the stove send buttery rum and citrus juices permeating into the currants, sultanas and raisins, add flour and eggs, a can of chestnut purée to gi…

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Easy Almond Cake

You just will not get the marzipan to ooze into the cake batter if it starts off fridge-cold. In dire straits, I have cubed it and given it a quick whirl in the microwave. And if you wanted to replace…

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Did exactly what it said on the "tin"...worked a treat with the raspberries, jug of custard was an added treat for my guests! Love it.

Easy Sticky Toffee Pudding

This is just what you want for a Sunday lunch, cosy and comforting and indulgent. You might need a brisk walk afterwards!

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Edible Christmas Tree Decorations

I couldn’t have Christmas without these, or at least, not happily. Rituals are essential to give us meaning, a sense of ceremony, and making these peppery, gingerbready edible decorations is how I hav…

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Egg and Bacon Pie

This recipe (which started off as Boxing Day Pie) comes from Beryl Scoffield, the mother of one of my oldest friends, and a woman with a reputation for her pies. It’s wonderfully old-fashioned and com…

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Emergency Brownies

This is for those times you urgently need a brownie, but don't want to make — or, rather, can't justify making — a whole batch. This recipe makes two (four if needs be) fudgy brownies to be snaffled s…

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Flourless Chocolate Brownies With Hot Chocolate Sauce

However much people have eaten, there is always, I've noticed, room for a brownie. This is a different kind of a brownie, most definitely for party-pudding, melting, fudgy and damply rich. I compound…

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Flourless Chocolate Lime Cake With Margarita Cream

There is something about a flourless chocolate cake that makes it so divinely easy to eat. And, when you have friends round, it's good to know this will make everyone happy, gluten-free people include…

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Flourless Peanut Butter Chocolate Chip Cookies

I can't seem to stop making these, and as I make them, so they get eaten. Luckily, they are extraordinarily easy to throw together. And, incidentally, they are gluten- and dairy-free. Do check the ing…

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Forgotten Cookies

These little cookies — described by one friend as tasting like a cookie within a cookie — are really a mixture between a meringue and a cookie. Hence they've become known at home, where they're immens…

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Forgotten Pudding

There is a wonderful poetry to the name of this pudding which, thankfully, once eaten could never be forgotten. It's an old, old recipe rediscovered — I believe — by the late, great Richard Sax. Think…

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Fresh Gingerbread With Lemon Icing

I’ve been making this gingerbread since the turn of the century — it was one of my go-to recipes for the countless bake sales at my children’s schools when they were little — and my love for it never…

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Galette Des Rois

I should come clean about my interest in the traditions of the Epiphany: it also happens to be my birthday, and I am more than ready to follow French tradition by eating this. The galette itself is si…

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Gateau Breton

I came across this Brittany butter cake in the wonderful Anne Willan’s Real Food, and as she says, it’s really a cross between shortbread and pound cake. It’s hard to decide whether it’s cake or pastr…

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Ghoul-Graveyard Cake

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 Hallowe'en-themed lollies (I use the jellied kind) which are scarcel…

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Ginger and Walnut Carrot Cake

This is very different from the richly sweet, loftily layered and aerated American original. While it is in some senses far more reminiscent of an old-fashioned, slightly rustic English teatime treat,…

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I’ve tried several carrot cakes recipes including one made in bakery class. Nigella’s recipe trumps all of my past carrot cakes! Love love love the ginger warmth in the cake and icing, the gingery taste is enhanced even further when eaten the following day!

Gleaming Maple Cheesecake

This is an exquisite cheesecake, tangy and delicate, with the pronounced smokiness and subdued sweetness of the maple syrup. It has a fabulously light, smooth and voluptuous texture, and two things he…

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Glitzy Chocolate Puddings

If you've got an electric whisk — either a hand one or a freestanding mixer — this is very low effort indeed, but it is a real showstopper. There's something quite extraordinary about the greedy silen…

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Gluten-Free Apple and Blackberry Pie

As you can see by looking at my Gluten-free Cakes my way of tackling gluten-free-baking is simply to exclude flour altogether but, inspired by 'The How Can It Be Gluten Free Cookbook' I have embarked…

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Gluten-Free Banana Bread

I am a woman of my word, and I promised a gluten-free banana bread. Here, finally, it is. I took my time with it, because I wanted to get it right. I’m not interested in anything that is ‘good for glu…

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Gooey Chocolate Stack

This is for those days or evenings when you want to usher a little something out of the kitchen that makes you thrill at the sheer pleasure you've conjured up. It isn't about showing off, it's about i…

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Gorgeously Golden Fruit Cake

This is the fruity blonde sister to that brunette temptress, my chocolate fruit cake from Nigella Christmas. It delivers, as promised, a cake of apricot-pear-and-ginger goldenness and goodness, so squ…

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Holiday Hot Cake With Eggnog Cream

A warming, welcoming pud full of seasonal spice that can be thrown together in a matter of minutes. Truly a pudding to give thanks for. As for the eggnog cream, by all means add a grating of nutmeg if…

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Honey Cake

This is the cake to make for Rosh Hashanah. Indeed, you couldn’t proceed without it. Many people give them as presents over the Jewish New Year and you are quite likely to end up with more than one of…

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Honey Cake with Dates and Apples

It is true that I already have a Honey Cake recipe, and one that has been dear to me for many years, but I felt it was time to branch out. I had come to terms with the fact that my earlier Honey Cake…

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Honey Chocolate Cake

I was once in Dean & DeLuca in New York and saw a little chocolate cake decorated with sugar bees. Having gone through a Biedermeier period earlier on in my life, I have something of a weakness for be…

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Honey Pie

This is adapted from the Salty Honey Pie from the Four and Twenty Blackbirds Pie Book. I haven’t fiddled much with the ur-version — why mess with perfection? — but mine does have an easier-to-make, no…

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Hot Cross Buns

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 you want, please. Just one thing I must be strict about: you do need…

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Irish Oaten Rolls

The only drawback (and it may not necessarily be one) with these quick-summoned rolls is that they aren't in the oven for long enough to bake up much of a crust; if you have the time to spare, you can…

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Jumbleberry Crumble

Since you never know when you might be in urgent need of a crumble, I make up enough topping for at least 4 of these and let it sit safely in the freezer until required. Sprinkle it over your fruit of…

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Love this dessert, I make it throughout winter.

Lemon and Elderflower Pudding Cake

Although this started off life as a variant of the Lemon and Elderflower Drizzle Cake in Cook, Eat, Repeat, it is this iteration which I’ve chosen to share with you here. I cannot urge you towards it…

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Lemon Meringue Cake

In all honesty, the origin of this cake is simply that I cannot make a go of a lemon meringue pie. I've tried, and I've tried, and it's not that I've utterly failed, but I haven't completely delighted…

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Lemon Pavlova

Ever since my first pav in How To Eat, I have been something of a pavaholic. For me, acidity is key. So naturally, a lemon pavlova made perfect sense. You will note there are a lot of flaked almonds r…

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Lemon Polenta Cake

This cake is a sort of Anglo-Italian amalgam. The flat, plain disc is reminiscent of the confections that sit geometrically arranged in patisserie windows in Italy; the sharp, syrupy sogginess borrows…

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Lemon Tendercake with Blueberry Compote

This cake has a miraculous texture — almost like a super-aerated fluffy pancake — and a delicate flavour; it is scented with lemon rather than tingling with it. And even though there is coconut milk i…

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This cake is an absolute delight! It’s light, fresh and a doddle to make! Will definitely make again for the family.

Lily's Scones

These are the best scones I’ve ever eaten, which is quite how it should be since they emanate from one of those old-fashioned cooks who starts a batch the minute the door-bell rings at teatime. Yes, I…

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I've eaten a lot of scones. I've made scones a handful of times. I am not a good cook. I'm not a terrible cook, but I'm definitely more critic than chef! I made these scones, and followed the recipe to a tee - except I used a round ravioli cutter as i didn't have any other options! These are without a doubt the best scones I have ever eaten - and I never say that about my own food. My friend said the same thing - and he too, has never once said that about anything I have made! HIGHLY recommend this recipe!

Linzer Cookies

In its wildest dreams, a jammy dodger could never aspire to the melting tenderness and celestial lightness of the Linzer cookie. The idea is the same: two biscuits, sandwiched together with jam, a hol…

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Little Lemon Puddings

These uplifting, citrusy beauties are a quick-time, short-cut version of the traditional English canary pudding: instead of being steamed, these are baked in the oven, and the fact that you use shop-b…

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