Sumac is one of my favourite spices (actually it's a dried and powdered fruit) and is as lovely in desserts as it is in savoury cooking. It has a vibrant mulled wine red colour and a subtle tart, lemony flavour…
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The other day I had an insatiable craving for a warmed chocolate lamington served with jam and cream, so I dreamed up this recipe and got straight in the kitchen. Needless to say, it hit the spot.
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This wintery cake is topped with decadent Cream Cheese Icing and deliciously tart Rhubarb Compote.
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This is my take on a classic trifle, which is entirely adaptable depending on what fruit you have to hand. The yoghurt in the cream cuts the richness and adds a welcome acidity.
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This little book is comprised of 40 of my favourite recipes written for my weekly contribution to Sunday Magazine. Creating these recipes with full freedom, except for the confinements of the seasons, has become one of my favourite parts of my job.
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Ricotta is an incredible ingredient to bake with. The result is an intensely creamy and pleasantly tangy cake, which stays moist for days. The strawberry rose compote acts as a fresh and light topping, and is also delicious by itself or swirled into some Greek yogurt.
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These healthful treats are so easy to make and the ingredients are super adaptable. Instead of making a slice with the mixture, you could roll it into balls and it's optional to drizzle over some melted chocolate or a dusting of cocoa powder.
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What's better than coffee and cake? Coffee cake! Use any nuts you like, and add chocolate to create a richer cake if desired.
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I have to say, this class may have been my favourite Caker event to-date. I'm not vegan myself but I do love and advocate for baking with plant-based ingredients like coconut yoghurt, nut butters and fruit which make recipes taste incredible and totally wholesome.
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Everyone knows that chilli and chocolate are an unbeatable partnerships and these cookies have all of that going on. Do try to source the best cocoa powder you can as it will make all the difference to the richness and intensity of the final product.
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For this recipe I thought I'd experiment with using whole chunks of banana rather than mashing it up – the result is a good one. The flavour of banana still resonates the whole cake, but finding a gooey chunk of it is a highlight. Add chocolate chips to take these minicakes to a new level of decadence.
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This recipe is great if you need to impress but don't have much time on your hands. While these little puddings are baking, the kitchen will smell glorious. Serve warm with extra liquid cream, any time of day.
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