Dense, fudgey brownies with a ginger kick, to warm your cockles on a nippy Autumn day. As always, the better quality ingredients you use, the better the outcome, so please go for real butter and decent quality chocolate if you can. However, cheap supermarket chocolate and baking blocks such as Stork still give a thoroughly decent brownie. This recipe gives a fudgey texture - if you prefer your brownies more cakey, just add an extra quarter teaspoon of baking powder and

Lemon and ginger and treacle-y Parkin, all at once. Smashing. Not that there should ever be such a thing as leftover Parkin, but when I ha

Everyone loves Lotus Biscoff, don't they? Any brand of biscuit described as Speculoos, or 'caramelised' will work perfectly in this recipe.

Excellent for a festive gathering - make it ahead and keep it in the freezer. Defrost overnight in the fridge. Common issues with no bake c

Introducing my perfect moist chocolate sponge recipe. Don't be concerned about how runny the batter is - it bakes into a rich and tender cru

This was one of my best sellers in the food hall of Doncaster market from September - May.