How to make self-raising flour from plain (or all-purpose) flour and baking powder.
Delicious Biscoff cupcakes (made with both Biscoff biscuits and spread to really pack in the flavour) topped with smooth Biscoff buttercream and finished with a crunchy Biscoff Biscuit.
A crunchy Biscoff biscuit base, topped with a creamy Biscoff cheesecake filling and finished with swirls of whipped cream, and even more Biscoff biscuits – It’s a Biscoff lovers dream dessert.
Can I substitute medium eggs for large (or vice versa)? How much do eggs weigh? How do I convert between medium and large eggs? and more egg-related baking questions answered.
No-Bake Oreo Cheesecake – A crunchy Oreo base, smooth Oreo cheesecake filling and even more Oreos on top – The ultimate dessert for Oreo lovers!
How to make delicious, smooth grapefruit curd.
A festive twist on my classic amaretti biscuits, with spices, brandy, walnuts and a hidden mincemeat centre.
A delicious spiced carrot cake filled with raisins and topped with smooth cream cheese buttercream.
Celebrate the launch of The Queen’s Corgi on digital download, DVD and Blu-Ray™ with these cute Corgi Cupcakes.
PLUS – Win a copy of The Queen’s Corgi on DVD and a cuddly corgi toy.
An easy to bake chocolate orange sponge filled with chocolate orange buttercream and topped with slices of Terry’s Chocolate Orange.
PLUS – The ingredients and instructions you need to bake this in pretty much any size of round, square or rectangular tin.
A delicious and easy to make no-bake white chocolate cheesecake. A crunchy biscuit base topped with smooth, creamy and indulgent white chocolate.
The place to find all of the UK’s food-related national awareness days, week, months, holidays and major events for 2020.
How to make delicious, smooth lime curd.
How to make lemon curd, plus lots of extra tips and tricks to get it just perfect.
How to made delicious, smooth lemon curd in the microwave.
Easily convert between Celsius (℃), Fahrenheit (℉) and Gas Mark with my handy oven temperature conversion tables.
A delicious, moist all-in-one lemon sponge. Perfect for a teatime treat, cake sale or as a birthday or celebration cake.
PLUS – Make this cake in any size of round, square or rectangular tin with my handy ingredients calculator.
A delicious no-bake cheesecake inspired by the classic ice cream flavour. Packed full of rum-soaked raisins and with a hint of black treacle.
A light, fluffy sponge packed with vanilla flavour. It’s also perfect for covering with fondant icing to make a birthday or celebration cake.
A delicious lemon cheesecake with a crunchy biscuit base that’s absolutely packed full of flavour from the fresh lemon zest and juice.
Creme Egg Cake – A very chocolatey chocolate cake, with smooth white chocolate buttercream and plenty of Cadbury Creme Eggs.
Irresistible muffins, packed with vegetables, cheese, sage and cumin, these are perfect to make at the weekend and then enjoy in packed lunches.
PLUS – Win a copy of Get Your Kids To Eat Anything by Emily Leary.
Smooth sweet buttercream with a delicious kick of Whiskey.
A delicious, smooth no-bake white chocolate cheesecake, packed full of Cadbury Mini Eggs and topped with even more Mini Eggs – the perfect Easter dessert.
Moist lemon cupcakes topped with smooth lemon buttercream and filled with a hidden lemon curd centre.
Two different versions of my delicious lemon buttercream – one made with fresh lemons (juice and zest) and another made with either lemon extract or oil. Perfect for decorating cakes and cupcakes or filling biscuits and macarons.
A twist on my classic chocolate chip cookies with added colour and crunch from M&Ms (or Smarties).
A delicious all-in-one coffee sponge topped with smooth coffee buttercream. Simple to make and packed full of flavour.
PLUS – How to make this cake in any size of round, square or rectangular tin.
An easy chocolate cake that’s moist, delicious and packed full of chocolate.
It can be made in any size of round, square or rectangular tin so you can use whatever tins you have in the cupboard, and can feed a few or a whole crowd.
A crunchy biscuit base with a smooth ginger cheesecake filling and plenty of chopped stem ginger running through it, topped with swirls of whipped cream and grated dark chocolate.