For me, Blondies should be made with melted white chocolate in the mixture - just as a Brownie has melted dark chocolate. This recipe gives a fudgy texture. If you prefer them more cakey, add an extra quarter teaspoon of baking powder and leave them in the oven a little bit longer. For the lemon curd swirl here, you can use pretty much any type of sweet spread from a jar. You don't have to keep it fruity - all supermarkets now have a wide selection of nut butter and cho

This is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 180g, or 220g, just measure out the other ingredients to that weight as well. For perfect results, have EVERY ingredient at room temperature, and mix as lightly as possible once the flour is in there. This buttercream recipe is what's referred to in baking circles as ABC - American buttercream, but it's the classic buttercream we all grew up with in the UK

Yet another variation on Eton Mess - you can sub any berry, any jam or curd, and just mix it to your tastes. No science involved here! Lemon & Blueberry Mess Makes 6, in those 60p glass tumblers from Asda. This is a decent portion, so you could be a bit tighter with it - maybe 8 portions in standa

The secrets for a nicely shaped, well risen scone: Handle the dough as little as possible - you shouldn't really be kneading it, other than to just bring it together. Cut with a sharp metal cutter, or a sharp, flat-bladed knife that's been dusted with flour, and don't twist when you cut - just straight down and lift straight back up. Glaze/wash on the very top only - don't paint the sides, and try not to let it drip either. I prefer to cut into triangles for t

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

This is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 180g, or 220g, just measure out the other ingredients to that weight as well. For perfect results, have EVERY ingredient at room temperature, and mix as lightly as possible once the flour is in there. This buttercream recipe is what's referred to in baking circles as ABC - American buttercream, but it's the classic buttercream we all grew up with in the U

The secrets for a nicely shaped, well risen scone: Handle the dough as little as possible - you shouldn't really be kneading it, other than to just bring it together.

This would be great for a summer celebration. Serve with crushed meringues, and some warmed lemon curd or raspberry sauce drizzled over each slice. This cake is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 370g, or 430g, just measure out the other main ingredients to that weight as well. For perfect results, have EVERY ingredient

The secrets for a nicely shaped, well risen scone: Handle the dough as little as possible - you shouldn't really be kneading it, other than to just bring it together. Cut with a sharp metal cutter, or a sharp, flat-bladed knife that's been dusted with flour, and don't twist when you cut - just straight down and lift straight back up. Glaze/wash on the very top only - don't paint the sides, and try not to let it drip either. I prefer to cut into triangles for t

This one is smooth with a good lemon kick, and a layer of lemon curd over the top. It needs nothing else, but if you prefer, it can be scatt

This would be great for a festive celebration - it's a rich flavour, but the sharp lemon gives it a lift. Serve with raspberry coulis, crushed or mini meringues, and some warmed lemon curd. This is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge. If your eggs weigh 370g, or 430g, just measure out the other main ingredients to that weight as well. For perfect results, have EVE

This no-bake beauty is the perfect blend of zest & cream. Common issues with no bake cheesecakes are: They don't set firm enough, and Th